Sous Vide Beef Wellington
Wanna skip dropping a chunk of change on beef tenderloin that's traditionally used in Beef Wellington? Grab your Anova Precision Cooker and mock tender roast, also called medallion pot roast or chuck tender steak, and give that beef a two day soak to totally tenderize it. The result? Wicked-tender beef paired with the umami of the mushrooms and prosciutto all encased in a flaky and tender puff pastry. Wanna do it the traditional way? Grab that tenderloin and cook it for two hours! Everything else stays exactly the same.
Cole Wagoner developed a deep appreciation and high expectations for the quality of food during his years living in Portland, a city with some serious food game. When Cole met the girl of his dreams, he followed her across the country from his beloved home state of Oregon, to a small town in Alabama. The only thing missing seemed to be the glorious abundance of grub he’d previously enjoyed, which took a bit more of a drive to find in his new neck of the woods. So began Cole’s journey for the perfect kitchen tool companion to help him recreate food experiences from the comfort of his home, while snapping epic food photos along the way, and that journey has ultimately landed him in the Anova Kitchen where he handles all things social media for Anova.
Prep Time: 02:00
Recipe Time: 48:00
- Medium Rare - Buttery tender, very juicy
- 131F / 55C
- 2-3 pound mock tender roast
- 8 oz mushrooms, finely chopped
- 8 slices of prosciutto
- 1 shallot, finely chopped
- 3 cloves garlic, finely chopped
- 1 tablespoon spicy brown mustard
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 2 sheets of puff pastry
- 1 egg, beaten
- Set your Anova Sous Vide Precision Cooker to 131ºF / 55.0ºC
- Season beef with salt and pepper and seal in a vacuum bag or resealable ziplock bag.
- Place in the water bath and sous vide for 48 hours.
- Remove roast from bag, and pat dry. Place in refrigerator. Preheat oven to 475°F / 246°C
- Add finely chopped shallot and garlic to pan and saute until softened. Add mushrooms and cook 15-20 minutes, stirring, until all moisture is evaporated and forms a paste-like substance.
- On top of a sheet of saran wrap, place 8 slices of prosciutto, overlapping. Spread duxelles (mushroom, shallot, garlic mixture) over slices of prosciutto.
- Remove beef from fridge, coat all sides with spicy mustard. Place beef on top of duxelles and prosciutto.
- Using the saran wrap as a guide, carefully wrap the beef with the prosciutto, then use the wrap to shape the beef into an even cylinder, twisting the sides to hold the shape. Place in freezer for 30 minutes.
- Roll puff pastry into a thin square, approx 16"x16". Place pastry on top of a layer of saran wrap. Remove beef from freezer, and remove saran wrap carefully.
- Place beef, centered horizontally at the bottom of the pastry square. Use the wrap to shape the beef into an even cylinder wrapping the dough around the cylinder, twisting the sides to hold the shape. Trim pastry as necessary. Place in freezer for 30 minutes.
- Remove beef from freezer, and unwrap saran wrap carefully. OPTIONAL: Using a lattice pastry cutter, cut a strip of pastry as long as your beef, and drape over the existing pastry for a fun design.
- If not using pastry lattice, score pastry with a knife in a design of your choosing. Brush egg over pastry.
- Place beef in oven and bake for 15-20 minutes, until pastry is golden and puffy!
- Slice 1" thick and serve!