Beef Wellington

Author

ALBERT CAMPBELL

Retired engineer that loves to cook for family and friends

Prep Time: 00:00

Recipe Time: 01:00

Temperature : 130F / 54.4C

Ingredients

• 1.9 lb Chateaubriand
• Kosher salt and coarse ground black pepper

Directions

1. Sous vide at 130° for 1 hour 55 min.

Finishing Steps

1. Prepare and dehydrate duck cell and dehydrate prosciutto.
2. Prepare puff pastry and lattice