Sous Vide Beef Wellington with Cream and White Wine Mushroom Sauce


Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, ...

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Perfectly cooked beef fillet coated in a flavor-packed mushroom paste and topped with a light and crispy pastry round.
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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


  • Step 1

    Set Anova Sous Vide Precision Cooker to 129F / 54C. Seal the steaks put them in the pre-heated water bath for 2 hours.

  • Step 2

    Preheat the oven to 200C / 400F. Cut circle shapes out of the defrosted puff pastry that are about the same size as the steaks.

  • Step 3

    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.

  • Step 4

    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”)

    • Step 0

      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.

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129.2 F / 54 C Recipe Temp
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