Name: Beef Wellington With Green Sauce
Yield: 4 - 6 Servings
Ingredients: 4 slices bacon, finely chopped; 2 large shallots, finely chopped; 3 garlic cloves, finely chopped; 2 tsp. thyme leaves; 12 oz. crimini or shiitake mushrooms, trimmed, finely chopped or pulsed in a food processor; 4 oz. maitake or crimini mushrooms, trimmed, finely chopped or pulsed in a food processor; 2 tsp. soy sauce; Kosher salt; Freshly ground black pepper; 1 2-lb. piece trimmed center-cut beef tenderloin; 1 Tbsp. extra-virgin olive oil; 1 17.3- or 14-oz. package frozen puff pastry, thawed; All-purpose flour (for dusting); 1 Tbsp. Dijon mustard; 1 large egg, beaten to blend; 1 small bunch cilantro, tough stems trimmed; 1 small bunch parsley, tough stems trimmed; 3 oil-packed anchovy fillets; 1 small garlic clove, crushed; ⅔ cup extra-virgin olive oil; 5 Tbsp. fresh lemon juice; 2 tsp. Dijon mustard; Kosher salt; Freshly ground black pepper

Photograph by Alex Lau, food styling by Victoria Granof, prop styling by Sophie Strangio

This sort-of-traditional approach to beef Wellington doesn’t shy away from using a wide range of umami-rich ingredients such as bacon, soy sauce, mustard, and maitake mushrooms to create tons of flavor. A lighter sauce packed with herbs and a few anchovies balances out the heavy dish and brings old-school beef Wellington into the modern era.

Recipe notes