Beef Wellington with Caramelized onions and Boursin cheese.

Ingredients for 8

• 3-5 lb center cut beef tenderloin tied tightly with butchers twine. Must be cold. Not frozen but goes right from fridge to pan.

• 2 lbs medium sliced onions

• 1 lb medium sliced shallots

• 1 head of garlic sliced

• 2 small PKG of Boursin cheese. Any flavor you like is fine.

• 12 slices of thin sliced proscuitto

• 3 tbsp of any high smoke point oil

• 4 tbsp butter

• 2 tbsp of preferred steak spice

• 2 sprigs rosemary

• 1-2 sheets phyllo pastry thawed but very cold

• 1 lb of puff pastry rolled out to ¼” thick. NOTE: You may need a couple of sheets and press them together. It needs to fit the roast all the way around as well as the ends. I had sheets that were pre-rolled in to approximately 16X18” sheets. Thawed but still cold to the touch.

• Extra flour to stop the pastry from sticking.

• 1 egg with a splash of water and beaten to make an egg wash

Directions

• Step 1

  Set your Anova Sous Vide Precision Cooker to 129ºF / 53.9ºC

• Step 2

  Set your sous vide to whatever temp you like your steak for me it was 129 for 3 hours and then 131 for 1 hour. Turn it on and let it come up to temp.

• Step 3

  Using a pan that will fit your roast, place the pan on high and heat the pan until just smoking. While waiting, liberally salt and pepper the beef.

• Step 4

  Add 3 tbsp of high smoke point oil, then place the Cold beef in the pan. Brown the meat well on all sides including the ends (about 2-3 minutes per side).

• Step 5

  Remove the pan from the heat then remove the beef to the side. To the still hot pan add 4 tablespoons of butter, the rosemary, and Montreal steak spice. Allow to cool slightly.

• Step 6

  Add the roast to your sous vide bag (vacuum seal bags do best here) then pour your butter mixture into the bag. Vacuum seal to get all the air out of the bag. If you do not have a vacuum sealer, you need to ensure that the roast is in a heat proof bag and that all the air is removed.

• Step 7

  Sous Vide for up to 4 hours. Can be done in about 2 but for best flavor, I find 4 gives a better texture

• Step 8

  Remove the bag from the sous vide then immediately plunge into an ice bath to shock it from cooking anymore and chilling completely.

• Step 9

  Place the bag and roast in the fridge and leave it a minimum of 24 hours.

• Step 10

  While the beef is in the sous vide. On medium low heat spray a good size pan with cooking spray, and add in your onions, shallots, and garlic. Add a pinch of salt and cook down slow and low to caramelize. Do not rush this! This will take hours you are not frying you are removing the excess natural water and brining out the sugars. Stir often and reduce heat as needed so, it does not burn. You will know when it is done when it’s a very dark golden-brown color and the texture is that of a jam. Place the caramelized veggies in a container, seal and put in the fridge over night with the beef.

• Step 11

  The next day, remove the beef from the bag over a bowl or sheet of parchment paper. Remove the twine and toss but, scrape all the butter and spices off the meat and set that aside. You can use that to make your gravy or au jus later if you wish. Pat the beef dry with a paper towel.

• Step 12

  Lay down two layers of cling film that is larger than your roast by at least a good three inches on either end. The two layers are important so do not forget this step.

• Step 13

  On top of the cling film, lay out your prosciutto in a single layer over lapping slightly on all sides until it reaches the end of the roast. Making sure that it is long enough to wrap around the whole roast.

• Step 14

  Carefully spread out your caramelized veggies in a thin layer all over your prosciutto. This will take a bit of a light hand and some fancy maneuvering. Bringing it a bit to almost room temp makes things easier.

• Step 15

  Pinch of large pieces of Boursin and sprinkle liberally all over the prosciutto and onions. Any melted bit from your hands can be rubbed over the beef.

• Step 16

  Using the plastic wrap as your guide, wrap the beef up in the prosciutto as tight as you can. Us the cling film to wrap up the meat tight as you and get it, then grab both ends of the film, lift it up and spin it around to form a tight cinch on the ends. Place it in the fridge and let it sit at least overnight. 24 hours is best.

• Step 17

  Unwrap the beef from the cling film, set aside and on a liberally floured surface, lay down your puff pastry, then lay down a sheet of phyllo on top of that. Please note, both the pastry and the phyllo need to be bigger than the roast. It needs to wrap around everything including the ends.

• Step 18

  Do NOT let that puff pastry get to room temp, it must be workable but cold or it’ll stick to everything. Lay the beef on the side closest to you and quickly and carefully rollup the beef in the pastry. Pinch the bottom seam together to ensure it is sealed completely. Use egg wash as needed. Brush more egg wash to the ends and either fold under or pinch the ends to create a 100% seal all over. Brush off all the excess flour as best you can. Mine came clean very quickly. Move to a prepared nonstick baking sheet (I used nonstick foil, but parchment would work here). Us Any leftover puff pastry decorate as you like using the egg wash as your glue. Keep the egg wash.

• Step 19

  Set in the fridge for a few hours to overnight. I did mine in the morning and kept it in the fridge until about 3pm.

• Step 20

  Preheat your oven to 425F. While oven is heating remove the Wellington and brush liberally with your egg wash on all the sides that will be seen. Sprinkle generously with flaked Kosher salt (optional but, gives a great flavor to the crust.

• 

  Step 21

  Bake at 425F until golden brown. It took mine about 35 minutes total. The ends I found browned much quicker than the middle so I would suggest turning the pan around in the oven just to get even browning on the ends.

• 

  Step 22

  I made this ahead of time and let it sit on the counter for an hour or two, I then heated it back up in a 375F oven for about 15 minutes. It was perfectly cooked the way we like it and perfectly heated through.

• Step 0

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