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Dry Aging and Beef Wellington


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Dry Aging and Beef Wellington

Gary Rolin | Dec 9, 2002 12:37 PM

This year for the Christmas I am making a Beff Wellington. I am going to use the recipe used in Cook's Illustrated last year (November I think)

In the recipe, they mention that you dry age the Center-Cut Chateaubriand (sp?) for two to three days before cooking. Just leave it in the fridge.

I have seen postings where they lay out a dry-aging technique that can be used for up to two weeks (I could not find the posting using the search).

Two questions:

1. What is the technique for dry-aging the beef?

2. Would it improve the flavor of the Beef Wellington to age the beef any more than the 2-3 days?

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