Beef Wellington


Author: Givan van Souvy

Persons: 4

Temperature: 54

Cooking time: 2 hours

Prep time: 1.5 hours


  • 500 g tenderloin
  • 3 tbsp mustard
  • 300 g chestnut mushrooms
  • 1 egg
  • 1 onion
  • 10 sheets of puff pastry
  • 5 cloves of garlic
  • 150 grams of Parma ham
  • butter
  • olive oil
  • pepper
  • salty


  1. Preparation -

    Wash and cut the chestnut mushrooms into large pieces. Then place them in a food processor with a dash of olive oil and blend until a fine structure is obtained. Small pieces of mushrooms may still be visible. Turn on the sous vide device at 54 degrees and let the water heat up.

  2. Filling -

    Cut an onion into very small cubes. Press the 5 cloves of garlic. Fry in a pan and add the mushrooms after a few minutes. Cook on medium heat for 8 to 10 minutes. Add another knob of butter halfway through and let it melt. Season with some salt and pepper. Then turn off the pan.

  3. Roll -

    After 2 hours, remove the tenderloin from the sous vide bath and let it drain. Then fry the meat for 1 minute per side over high heat. You can then use a knife to rub the meat with the mustard. Cover the workbench with plastic wrap and place the Parma ham next to each other. Make sure the sides of the ham overlap.

  4. Foil -

    Spread the mushroom mixture on the Parma ham. Then place the meat on the mixture and close the meat with the foil. Try to do this as tightly as possible. Then place in the freezer for 30 minutes. Remove it from the freezer after 30 minutes. Let the oven preheat to 220 degrees.

  5. Oven -

    Carefully remove the foil. Roll the puff pastry sheets into one large sheet and place around the tenderloin. Crack an egg and brush the puff pastry with the egg yolk. Place the beef wellington in the oven at 220 degrees for 10 – 12 minutes. Remove from the oven when the beef wellington has a golden brown color.

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