Beef Wellington

Sous vide beef wellington! It's a bit of work to make, but the result is delicious!

Author	Givan
People	4
Temperature	54
Cooking time	2 hours
Prep time	1.5 minutes

Ingredients

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

Preparation

Preparation

Wash and roughly chop the chestnut mushrooms. Then place them in a food processor with a drizzle of olive oil and blend until finely ground. Small pieces of mushrooms should still be visible. Turn on the sous vide machine to 54°C (130°F) and let the water heat up.

Filling

Dice an onion very finely. Crush the 5 cloves of garlic. Sauté in a pan and add the mushrooms after a few minutes. Cook for 8 to 10 minutes over medium heat. Halfway through, add a knob of butter and let it melt. Season with salt and pepper. Then turn off the heat.

Rolls

After 2 hours, remove the tenderloin from the sous vide bath and let it drain. Then sear the meat for 1 minute per side over high heat. Use a knife to brush the meat with mustard. Line a work surface with plastic wrap and arrange the Parma ham side by side, overlapping the sides of the ham.

Foil

Spread the mushroom mixture on the Parma ham. Then place the meat on top of the mixture and seal it tightly with the foil. Try to do this as tightly as possible. Place it in the freezer for 30 minutes. Remove it after 30 minutes. Preheat the oven to 220 degrees Celsius.

Oven

Carefully remove the foil. Roll the puff pastry sheets into a single large sheet and place them around the tenderloin. Crack an egg and brush the puff pastry with the egg yolk. Place the beef wellington in the oven at 220°C (425°F) for 10-12 minutes. Remove from the oven when the beef wellington is golden brown.

Use these products

[product=sous-vide-bak-met-lid]
Handy for this recipe
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[product=ivide-circulator-stick-2-0]
Perfect for this recipe!
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[product=vacuum bags]
Suitable for sous vide cooking
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