Beef Wellington 1.6lbs

Author

nancyjune

Prep Time: 01:00

Recipe Time: 02:00

Temperature : 132F / 55.6C

Ingredients

• Beef tenderloin 1.6 lbs
• 3 large Shallots cut finely
• Dijon mustard (can use a little bit of honey dijon to add in, too) 4-5 Tablespoons
• 3/4 cup red wine
• Butter
• Puff pastry
• Mushrooms crushed in food processor (can add 6-8 kalamata olives to these as well) 4 cups
• Prosciutto sliced thinly
• Thyme leaves from a couple of sticks of thyme (add to crushed mushrooms)
• Salt & Pepper

Directions

1. Set your Anova Sous Vide Precision Cooker to 132.0ºF / 55.6ºC.
2. Season beef liberally. Sear on all sides and ends. Cool immediately.
3. Cook beef for 2 hours. Put in sealed bag and submerge when water is up to temperature 132F
4. Saute shallots with butter, add wine. Reduce sauce to thicken.
5. Add mushroom/olives to shallot mixture and cook to reduce moisture from mushrooms; then mix in mustard.
6. Remove bag from water bath and place bag into ice bath for a few minutes to stop cooking process.
7. Remove tenderloin from bag. Pat it with paper towel until totally dry.

1. Sear tenderloin in butter & oil in very hot fry pan very briefly. Remove from pan. (You may skip this step if you are worried it will get over cooked.)
2. Wrap paste on beef. Seal/wrap with prosciutto then seal tightly in pastry.
3. Brush with egg wash. Cut whatever design you want on top of pastry or leave it smooth - your choice.
4. Bake in oven at 400F convection bake for 10-15 minutes until pastry is cooked and golden brown. Then remove from oven and let sit for 10-15 minutes.
5. Slice and serve with plenty of green vegetables and maybe glazed carrots.