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From the Archives: Beef Wellington

J. Kenji López-Alt 5 comments

There's no doubt that Beef Wellington is delicious. How can it not be? The exterior is a light, crisp, buttery crust, glazed a deep, shiny golden brown, twinkling with crystals of sea salt. You slice through it to reveal layers of the finest ingredients in the Western world: slivers of prosciutto, a duxelles of wild mushrooms bound with cream, and foie gras, all encasing a core of medium-rare, buttery-soft beef tenderloin. And for all that, it's actually a surprisingly simple roast to do right. Check out our recap, and prepare your guests to be dazzled. More

The Food Lab: How To Make The Ultimate Beef Wellington

The Food Lab J. Kenji López-Alt 59 comments

The prime rib might be the King of the holiday table, but if I had to nominate one roast for the triple threat of Dictator-For-Life, President, and First Tiger, it'd be the Beef Wellington. Complex, beefy, buttery, oozing with juices, and packed with flavor, it's hard to get more decadent than this, my friends. More

The Ultimate Beef Wellington

Serious Eats J. Kenji López-Alt 21 comments

The ultimate in luxurious roasts, Beef Wellington combines beef tenderloin, a rich mushroom duxelles, foie gras, and prosciutto, all wrapped in a buttery puff pastry crust. More

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