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
Directions
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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.
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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.
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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.
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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.
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Add title (e.g. “Finishing Steps - Stovetop”, “Finishing Steps - Grill”)
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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.