Sous Vide Beef Wellington

Ingredients for 6

• 1lb beef tenderloin filet

• salt & pepper to taste

• 2 tablespoons dijon mustard

• 1 sheet of puff pastry, thawed

• 8 oz pack crimini mushrooms

• 1 shallot, diced

• 3 cloves garlic, chopped

• 1 tbsp unsalted butter

• 6 slices prosciutto

Directions

• 

  Step 1

  Set Anova Sous Vide Precision Cooker to 124°F / 51°C.

• 

  Step 2

  Season beef tenderloin with salt and pepper. Place in vacuum bag or resealable ziplock bag.

• 

  Step 3

  Submerge and cook for 2 hours.

• Finishing Steps

• 

  Step 0

  Finely chop mushrooms, in food processor or by hand.

• 

  Step 1

  Add shallots and garlic to hot pan. Cook until soft. Add chopped mushrooms and cook until all water has evaporated. Add 1 tablespoon of butter and cook until combined.

• 

  Step 2

  Remove beef from bag and pat dry with paper towels.

• 

  Step 3

  Heat oil in a cast-iron pan until shimmering. Sear all sides of beef until golden, 30 seconds a side.

• 

  Step 4

  Spread dijon mustard all over the tenderloin.

• 

  Step 5

  Lay plastic wrap on a surface and arrange prosciutto slices horizontally with each slice slightly overlapping each other.

• 

  Step 6

  Spread the duxelles thinly over the prosciutto.

• 

  Step 7

  Place the tenderloin on top of the duxelles. Slowly roll the tenderloin with the plastic wrap and roll tightly. Place the wrapped tenderloin in the freezer for about 15-20 minutes.

• 

  Step 8

  Roll out the thawed puff pastry with a rolling pin until smooth. Brush the puff pastry with egg wash.

• 

  Step 9

  Unwrap tenderloin from plastic wrap. Place the tenderloin on the puff pastry and slowly wrap it. Cut off excess.

• 

  Step 10

  Place the wellington on a cookie sheet lined with parchment paper and bake at 475°F for about 10 minutes or until the pastry is golden brown.

• 

  Step 11

  Slice and enjoy!

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