Sous Vide Beef Wellington
Bea Mendoza is an #anovafoodnerd from Las Vegas who loves food, travel, and sous vide. As a nursing student, Bea admits that studying takes up the bulk of her time, and cooking at home can be difficult for her to fit into her routine. With Anova, it’s easy for her to ...
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Perfect results in a few simple steps.
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
Set Anova Sous Vide Precision Cooker to 124°F / 51°C.
Season beef tenderloin with salt and pepper. Place in vacuum bag or resealable ziplock bag.
Submerge and cook for 2 hours.
Finely chop mushrooms, in food processor or by hand.
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.
Remove beef from bag and pat dry with paper towels.
Heat oil in a cast-iron pan until shimmering. Sear all sides of beef until golden, 30 seconds a side.
Spread dijon mustard all over the tenderloin.
Lay plastic wrap on a surface and arrange prosciutto slices horizontally with each slice slightly overlapping each other.
Spread the duxelles thinly over the prosciutto.
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.
Roll out the thawed puff pastry with a rolling pin until smooth. Brush the puff pastry with egg wash.
Unwrap tenderloin from plastic wrap. Place the tenderloin on the puff pastry and slowly wrap it. Cut off excess.
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.
Slice and enjoy!