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 ...
Shop Sous Vide Cookers
Precision® Cookers
Edge-to-edge perfection. No skill required.
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
-
Step 1
Set your Anova Sous Vide Precision Cooker to 129ºF / 53.9ºC
-
Step 2
Season beef tenderloin with salt and pepper. Place in vacuum bag or resealable ziplock bag.
-
Step 3
Place in water bath and sous vide for 3 hours.
-
Finishing Steps
-
Step 0
While beef is cooking add mushrooms, garlic, and shallot to food processor or blender and process until a chunky paste is formed.
-
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.
-
Step 2
When 3 hours is up, remove beef from water bath, remove from bag and dry well.
-
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.
-
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.
-
Step 5
Slather beef with mustard, and place centered on prosciutto/duxelles.
-
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.
-
Step 7
Place in freezer for 30 minutes to chill and set.