Beef Wellington

Anova Culinary

Being a Brit living in the USA has its advantages but sometimes you really pine for a taste of home. Giving the tenderloin a bath, followed by a complete sear, will guarantee every Wellington you make will impress them masses

Author

Richard Ball

Fooooooooood

Prep Time: 04:15

Recipe Time: 03:00

Temperature : 129F / 53.9C

Ingredients

Directions

  1. Set your Anova Sous Vide to 129F
  2. Season your tenderloin. You can go light on the salt as the Prosciutto will add its salty flavor
  3. Bag and seal before placing in the bath for 3 hours

Finishing Steps

  1. Remove from pat and throughly pat dry. Let it rest for 15-30 mins
  2. Put your mushrooms, garlic and shallots into a blender and pulse until a paste is formed. Then add the paste to a sauté pan with butter. Sweat out all the moisture (15-20 mins)
  3. Cover your tenderloin with mustard
  4. Place 2-3 sheets of cling film on your counter. Pro Tip: wet your counter first. Place the slices of Prosciutto on the cling film, enough to wrap your tenderloin. Then spread on your mushroom mixture.
  5. Wrap the the tenderloin into an even cylinder, twisting the ends to keep the shape. Place in freezer for 30 mins.
  6. Using the same cling film method as in the earlier steps, roll out your pasty on top, again enough to completely wrap your tenderloin. Remove tenderloin from the freezer and remove its cling film
  7. Place the tenderloin in the middle of the pastry and wrap the pastry around it, into an even cylinder. Twist the ends again to keep the package firm. Place in the freezer again for 30 mins
  8. Preheat your oven to 475F and put the shelf on the lowest possible setting. Remove your tenderloin from freezer, unwrap the cling film and brush with your egg wash (2 x yolk, tbsp water and a pinch of salt)
  9. Air your tenderloin for 15 mins carefully keeping an eye on it. When it’s golden brown, it’s ready!
  10. Slice to your desired thickness and enjoy!