Name: Beef Wellington
Prep time: 1 h
Yield: Ingredients for 8
Ingredients: 700 g tenderloin from the specialist butcher; 30 g unsalted butter; 13 g of fresh chives; 10 g fresh flat parsley; 160 g Parma ham; 270 g of fresh puff pastry; 1 medium sized egg

English classic: tender tenderloin with a crispy puff pastry crust. For this recipe the ingredients as specified are used but in the end two batches (i.e., one batch for four servings, next day the other batch) were prepared. This recipe is inspired by various recipes (e.g., book called "Breda" by Guillaume de Beer Freek van Noortwijk, foodtube session of Beef Wellington of "Maris Piper", and Chef steps' Beef Wellington: The Doughboy). But also some of my own...

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Ingredients for 8

700 g tenderloin from the specialist butcher
30 g unsalted butter
13 g of fresh chives
10 g fresh flat parsley

160 g Parma ham
270 g of fresh puff pastry
1 medium sized egg

Directions

Step 1

Set your Anova Sous Vide Precision Cooker to 50ºC / 122.0ºF
Step 2

Dry tenderloin with kitchen paper and sprinkle with salt and pepper. Heat half of the butter in a frying pan and fry the meat until brown. Remove from the pan and let cool on a plate.
Step 3

Chop the mushrooms. Chop the chives and the parsley leaves. Heat the rest of the butter in a frying pan and fry the mushrooms over medium heat until the moisture has evaporated. Mix in the chives and parsley and season with salt and pepper. Allow to cool, covered on a plate, to room temperature. Put the mix in the fridge.
Step 4

Vacuum the tenderloin together with a dash of olive oil. Place the tenderloin in the sous-vide container for approximately 1.5 hours.
Step 5

The result: A perfectly cooked tenderloin.
Step 6

Place the slices of ham in 3 rows next to each other, slightly overlapping each other, on a piece of cling foil of 30 x 40 cm. Spread the mushroom mixture evenly over the ham and place the tenderloin on top. Using the cling foil, roll the ham tightly around the tenderloin.
Step 7

Let the tenderloin rest in the refrigerator until 2 hours before serving. It is important that the meat is cooled down to approximately 7 - 8 degrees Celsius.
Step 8

Roll out the puff pastry on a baking sheet covered with baking paper. Remove the tenderloin from the foil and place in the middle of the dough. Fold the dough into a package. The dough may overlap 1 cm on the edges. Cut off the excess dough and press the edges well. Gently turn the meat so that the seam is no longer visible. Cut or cut figures from the leftover dough and press them onto the dough.
Step 9

Split the egg and beat the egg yolk. Brush the top of the puff pastry with it. Place the thermometer in the center of the meat. Place it in the center of the oven (200 degrees Celsius) for approx. 20 - 30 minutes, or until the thermometer indicates 50 C. Be careful, while the core temperature may reach 50 degrees, the outside may have a higher temperature (so dryer). Since we prepared the tenderloin sous-vide we have to focus on the pastry (the meat is already perfectly cooked). Remove the meat from the oven and let it rest for 5 minutes under aluminum foil.
Step 10

Cool down... for a moment. Enjoy the view.
Step 11

Beef Wellington: My way!