Sous Vide Beef Wellington

Ingredients for 4

• 1 sirloin roast, 3-5 pounds

• 1-2 packages frozen puff pastry

• 1 pound mushrooms

• 1/2 pound bacon, chopped

• 1 large yellow onion, diced.

• 1 tablespoon balsamic vinegar

• 1 head garlic

• 1 tablespoon brown sugar

• 1 teaspoon olive oil

• 2 eggs

Directions

• 

  Step 1

  Set Anova Sous Vide Precision Cooker to 130°F / 54.4°C.

• 

  Step 2

  Season sirloin with salt, and vacuum seal into bag, or place into large freezer ziplock bag.

• 

  Step 3

  Place roast into water bath and cook 18 hours.

• Oven Finishing Steps

• 

  Step 0

  When sirloin is done cooking, submerge bag into bowl of ice water for 30 minutes to rapidly chill.

• 

  Step 1

  Remove sirloin roast from bag and slice into 1.5-2" thick steaks. Quickly sear each steak in a hot pan for 1 minute per side, until browned. Place steaks in refrigerator.

• 

  Step 2

  Mushrooms: Finely chop mushrooms in food processor or with a knife. Add to hot pan, add 1 clove minced garlic. Cook until all moisture from mushrooms have been released and evaporated. Final mixture should be dry.

• 

  Step 3

  Bacon jam: Roast remaining garlic in a pre-heated 375°F / 190°C oven for 45 minutes, and then chop. Cook chopped bacon in hot pan until crispy, reserve, and drain fat. Add diced onion and cook until softened and golden brown. Add bacon and garlic to onion mixture and combine. Add balsamic vinegar, brown sugar, and olive oil to pan and combine until thoroughly mixed.

• 

  Step 4

  Cut puff pastry into 8" squares. Spread mushroom and bacon jam onto puff pastry.

• 

  Step 5

  Place steaks onto pastry, and top with more mushroom and bacon.

• 

  Step 6

  Fold edges of pastry, enclose steak, and press edges until tightly wrapped. Coat with egg wash.

• 

  Step 7

  Place into a pre-heated 425°F / 218°C oven, and cook for 25 minutes or until puff pastry is golden brown.

• 

  Step 8

  Serve whole, and slice open to show em' off!

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