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).
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?