Beef Wellington

Anova Culinary

Author

Sophie Love

Prep Time: 04:00

Recipe Time: 01:30

Temperature : 125.6F / 52C

Ingredients

Directions

  1. STEP 1 Season the 1kg beef fillet with pepper, then sear all sides on a pan, once done put in cryvac bag and place in Sous Vide for 1 1/2 - 2 hours. Once finished in Sous Vide chill in the fridge for about 20 mins. STEP 2 While the beef is cooling, chop 250g mushrooms as finely as possible so they have the texture of coarse breadcrumbs. You can use a food processor to do this, but make sure you pulse-chop the mushrooms so they don’t become a slurry. STEP 3 Heat 2 tbsp of the olive oil and 50g butter in a large pan and fry the mushrooms on a medium heat, with 1 large sprig fresh thyme, for about 10 mins stirring often, until you have a softened mixture. STEP 4 Season the mushroom mixture, pour over 100ml dry white wine and cook for about 10 mins until all the wine has been absorbed. The mixture should hold its shape when stirred. STEP 5 Remove the mushroom mixture from the pan to cool and discard the thyme. STEP 6 Overlap two pieces of cling film over a large chopping board. Lay 12 slices prosciutto on the cling film, slightly overlapping, in a double row. STEP 7 Spread half the mushroom Mixture over the prosciutto, then sit the fillet on it and spread the remaining mushroom mixture over. STEP 8 Use the cling film’s edges to draw the prosciutto around the fillet, then roll it into a sausage shape, twisting the ends of cling film to tighten it as you go. STEP 9 Chill the fillet while you roll out the pastry. STEP 10 Dust your work surface with a little flour. Roll out a third of the 500g pack of puff pastry to a 18 x 30cm strip and place on a non-stick baking sheet. STEP 11 Roll out the remainder of the 500g pack of puff pastry to about 28 x 36cm. STEP 12 Unravel the fillet from the cling film and sit it in the centre of the smaller strip of pastry. STEP 13 Beat the 2 egg yolks with 1 tsp water and brush the pastry’s edges, and the top and sides of the wrapped fillet. STEP 14 Using a rolling pin drape the larger piece of pastry over the fillet, pressing well into the sides. STEP 15 Trim the joins to about a 4cm rim. Seal the rim with the edge of a fork or spoon handle. STEP 16 Glaze all over with more egg yolk and, using the back of a knife, mark the beef Wellington with long diagonal lines taking care not to cut into the pastry. STEP 17 Chill for at least 30 mins. Heat oven to 200C/fan. STEP 18 Brush the Wellington with a little more egg yolk and cook until golden and crisp – 20-25 mins for rare to medium-rare beef. Allow to stand for 10 mins before slicing

Finishing Steps

  1. Goes great with: - Mushroom Gravy - Roasted Potatoes - Cheesey Veg