Updated Beef Wellington for Four

Name: Updated Beef Wellington for Four
Ingredients: 1 , center-cut beef tenderloin roast, 1½ pounds trimmed weight, 6 to 7 inches long and 4 to 4½ inches in diameter; 1 1/2 teaspoons, kosher salt; 1 1/2 teaspoons, Dijon mustard; 1/2 teaspoon, pepper; 1 2/3 cups (9⅛ ounces), bread flour; 11 tablespoons, unsalted butter, cut into 1⁄2-inch cubes and chilled; 1/2 teaspoon, table salt; 1/4 cup, ice water; 4 , shallots, chopped; 2 , garlic cloves, peeled; 1 pound, cremini mushrooms, trimmed and quartered; 4 tablespoons, unsalted butter; 1/8 teaspoon, pepper; Pinch , table salt; 1 1/2 teaspoons, Madeira; 1 teaspoon, minced fresh thyme; 8 slices, prosciutto; 1 , large egg plus 1 large yolk; 1 tablespoon, unsalted butter; 2 tablespoons jarred, green peppercorns; 1 tablespoon, minced shallot; 1 1/2 teaspoons, all-purpose flour; 3/4 cup, beef broth; 2 tablespoons, brandy; 1 tablespoon, soy sauce; 1/2 cup, heavy cream

Main Courses
Beef
Roasts
Holiday

By Steve Dunn ･ Appears in Cook's Illustrated November/December 2020

Culinary triumph awaits: I'll guide you through wrapping beef tenderloin in earthy mushrooms, savory prosciutto, and buttery pastry—and cooking it to rosy perfection.

SERVES 4

TIME 3 hours, plus 1½ hours resting and 12 hours salting

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