Sous Vide Beef Wellington
I grew up in a cooking family and after getting a degree in Spanish and Anthropology, realized what I really wanted to do was to go to culinary school. After working in a NYC bank for a few years, I managed to get to culinary school and got my first jobs in NYC kitchens ...
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Anova
Pro-level cooking techniques made simple.
Ingredients for 2
2 (6-ounce) filet mignon steaks, about 1 inch thick
Salt and freshly ground black pepper
2 1/2 tablespoons unsalted butter
1 sheet prepared puff pastry, thawed if frozen
1 large egg
5 ounces white button mushrooms
1/4 small onion
1/4 cup sherry
2 fresh sage leaves, chopped, plus more for serving
Directions
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Step 1
Set the Anova Sous Vide Precision Cooker to 130ºF (54ºC) for medium-rare.
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Step 2
Season steaks with salt and pepper. Place in a large zipper lock bag and top each steak with 1/4 tablespoon butter. Seal the bag using the water immersion technique. Place the bag in the hot water and set the timer for 1 1/2 hours, or up to 2 hours.
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Step 3
About 30 minutes before the steaks are finished, heat the oven to 450ºF.
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Step 4
Prepare the puff pastry by cutting it into two rounds, about the same size as the steaks. Place the puff pastry rounds on a parchment-lined baking sheet.
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Step 5
In a small bowl, whisk the egg with 1 tablespoon water. Brush the egg wash over the puff pastry. Transfer puff pastry to the oven and bake until golden brown, 7 to 10 minutes. Turn off the oven and leave pastry inside to keep warm.
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Step 6
While the pastry is baking, prepare the mushrooms: Process mushrooms and onion in a food processor until finely chopped.
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Step 7
Melt 1 tablespoon butter in a large skillet over medium-high heat. When the butter stops foaming, add the mushroom and onion mixture. Sauté until the mushrooms begin to release liquid.
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Step 8
Add the sherry and cook until all of the liquid has evaporated from the pan, about 10 minutes. Remove from heat, stir in the chopped sage, and season to taste with salt and pepper. Cover to keep warm.
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Finishing Steps
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Step 0
When the timer goes off, remove the bag from the water bath. Remove the steaks from the bag and pat dry with paper towels.
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Step 1
Melt remaining 1 tablespoon butter in a cast iron skillet over medium-high heat. Add steaks and sear until well-browned, about 2 minutes per side. Transfer to a cutting board and let rest for 5 minutes.
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Step 2
Place steaks on serving plates. Top each steak with a thick layer of mushrooms and a puff pastry round. Garnish with sage leaves. Serve.