Sous Vide Beef Wellington with Cream and White Wine Mushroom Sauce
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Ingredients for 4
4 beef tenderloin fillets
4 squares of frozen puff pastry, defrosted
1 egg, beaten
Mushroom white wine sauce
4 knobs butter for frying
Sea salt and pepper
2 tablespoons butter for sauce
2 shallots, diced
4 cloves garlic, minced
4 cups sliced mixed wild mushrooms (such as cremini, shiitake and oyster)
1 cup white wine
1 cup whipping cream
Set Anova Sous Vide Precision Cooker to 129F / 54C. Seal the steaks put them in the pre-heated water bath for 2 hours.
Preheat the oven to 200C / 400F. Cut circle shapes out of the defrosted puff pastry that are about the same size as the steaks.
Beat egg and and paint on top of the puff pastry. Bake in the oven at 200C / 400F for 8-10 minutes or until it is golden and puffed up.
Make the sauce. Fry shallots and garlic in butter in a pot over a medium heat. Add the mushrooms and saute for around 10 minutes with the white wine. Stir in the whipped cream, salt and pepper and remove from the heat.
Add title (e.g. “Finishing Steps - Stovetop”, “Finishing Steps - Grill”)
Take steaks out of the bag and pat try with paper towels. Generously season the steaks with salt and pepper and sear individually in a smoking hot pan. Add a new knob of butter for each steak, and wipe the pan down each time with paper towels.