Sous Vide Beef Wellington

Nothing graces a dinner table with more authority than a perfectly-prepared Beef Wellington. Skip the stress and cook your next Welly with your Anova Sous Vide Precision Cooker

Author

Cole Wagoner

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 Oregon, to a small town in Alabama. The only thing missing seemed to be the glorious abundance of grub he’d previously enjoyed, which took a bit more of a drive to find in his new neck of the woods. So began Cole’s journey for the perfect kitchen tool companion to help him recreate food experiences from the comfort of his home, while snapping epic food photos along the way, and that journey has ultimately landed him in the Anova Kitchen where he handles all things social media for Anova.

Prep Time: 02:00

Recipe Time: 03:00

Temperature : 129F / 53.9C

Ingredients

• 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

1. Set your Anova Sous Vide Precision Cooker to 129ºF / 53.9ºC
2. Season beef tenderloin with salt and pepper. Place in vacuum bag or resealable ziplock bag.
3. Place in water bath and sous vide for 3 hours.

Finishing Steps

1. While beef is cooking add mushrooms, garlic, and shallot to food processor or blender and process until a chunky paste is formed.
2. Add duxelles mixture to hot pan with butter. Cook until all moisture has evaporated and mixture is thick and dry. Reserve and cool.
3. When 3 hours is up, remove beef from water bath, remove from bag and dry well.
4. 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.
5. 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.
6. Slather beef with mustard, and place centered on prosciutto/duxelles.
7. 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.
8. Place in freezer for 30 minutes to chill and set.
9. While it's chilling in freezer, roll puff pastry into a 12" round or 12x12" square. Take second sheet of puff pastry (optional!) and roll it into same shape as above. Using a lattice pastry cutter, cut a strip of pastry. Carefully, unfold dough.
10. Stretch two sheets of plastic wrap, overlapping 2 inches, on a cutting board. Place puff pastry in center. Remove beef from freezer, unwrap from plastic wrap, and place in center of the puff pastry.
11. Using same technique as above, roll puff pastry around beef, using the plastic wrap to shape and tighten into an evenly shaped cylinder, trimming as necessary. Place in freezer for 30 minutes
12. Preheat oven to 475°F / 250°C with rack on lowest shelf. After 30 minutes, remove beef from freezer. Unwrap from plastic and place on cutting board.
13. Using puff pastry with pattern, drape over beef and adjust as necessary. Trim overhang. Brush with eggwash.
14. Place in oven and roast for 15-20 minutes, watching carefully. When pastry is browned and puffed, remove.
15. Slice, serve, and be ready to receive praise!