Sous Vide Beef Wellington
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 Oreg ...
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Experience next-level sous vide cooking.
Ingredients for 6
1 beef tenderloin, 3-5 pounds, trimmed.
8 oz mushrooms
2 shallots
3 cloves garlic
2 sheets puff pastry
8 slices prosciutto
2 tablespoons brown mustard
2 eggs, beaten
Kosher or sea salt
Black pepper
Optional equipment: lattice pastry roller
Directions
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Step 1
Set your Anova Sous Vide Precision Cooker to 129ºF / 53.9ºC
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Step 2
Season beef tenderloin with salt and pepper. Place in vacuum bag or resealable ziplock bag.
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Step 3
Place in water bath and sous vide for 3 hours.
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Finishing Steps
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Step 0
While beef is cooking add mushrooms, garlic, and shallot to food processor or blender and process until a chunky paste is formed.
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Step 1
Add duxelles mixture to hot pan with butter. Cook until all moisture has evaporated and mixture is thick and dry. Reserve and cool.
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Step 2
When 3 hours is up, remove beef from water bath, remove from bag and dry well.
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Step 3
Clean pan from duxelles, and heat over high heat. Place beef in pan for 1-2 minutes to sear until some color has formed on outside.
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Step 4
Stretch two sheets of plastic wrap, overlapping 2 inches, on a cutting board. Layer prosciutto as long as tenderloin, leaving a bit overlapping. Spread duxelles mixture over prosciutto.
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Step 5
Slather beef with mustard, and place centered on prosciutto/duxelles.
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Step 6
Using plastic wrap as a guide, fold prosciutto over beef and use the plastic wrap to form a tight cylinder by twisting ends of plastic wrap rolling along cutting board.
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Step 7
Place in freezer for 30 minutes to chill and set.