Beef Wellington 1.6lbs

Ingredients for 4

• Beef tenderloin 1.6 lbs

• 3 large Shallots cut finely

• Dijon mustard (can use a little bit of honey dijon to add in, too) 4-5 Tablespoons

• 3/4 cup red wine

• Butter

• Puff pastry

• Mushrooms crushed in food processor (can add 6-8 kalamata olives to these as well) 4 cups

• Prosciutto sliced thinly

• Thyme leaves from a couple of sticks of thyme (add to crushed mushrooms)

• Salt & Pepper

Directions

• Step 1

  Set your Anova Sous Vide Precision Cooker to 132.0ºF / 55.6ºC.

• Step 2

  Season beef liberally. Sear on all sides and ends. Cool immediately.

• Step 3

  Cook beef for 2 hours. Put in sealed bag and submerge when water is up to temperature 132F

• Step 4

  Saute shallots with butter, add wine. Reduce sauce to thicken.

• Step 5

  Add mushroom/olives to shallot mixture and cook to reduce moisture from mushrooms; then mix in mustard.

• Step 6

  Remove bag from water bath and place bag into ice bath for a few minutes to stop cooking process.

• Step 7

  Remove tenderloin from bag. Pat it with paper towel until totally dry.

• Step 0

  Sear tenderloin in butter & oil in very hot fry pan very briefly. Remove from pan. (You may skip this step if you are worried it will get over cooked.)

• Step 1

  Wrap paste on beef. Seal/wrap with prosciutto then seal tightly in pastry.

• Step 2

  Brush with egg wash. Cut whatever design you want on top of pastry or leave it smooth - your choice.

• Step 3

  Bake in oven at 400F convection bake for 10-15 minutes until pastry is cooked and golden brown. Then remove from oven and let sit for 10-15 minutes.

• Step 4

  Slice and serve with plenty of green vegetables and maybe glazed carrots.

Latest Comments