Sous vide beef wellington! Quite a bit of work to make, but the result is delicious!
- 500 gr tenderloin
- 3 tbsp mustard
- 300 gr chestnut mushrooms
- 1 egg
- 1 onion
- 10 sheets of puff pastry
- 5 cloves of garlic
- 150 gr Parma ham
- olive oil
Wash and roughly chop the chestnut mushrooms. Then place them in a food processor with a dash of olive oil and blend until finely textured. You should still be able to see small pieces of mushrooms. Turn on the sous vide machine at 54 degrees and let the water get warm.
Cut an onion into very small cubes. Press the 5 cloves of garlic. Fry in a pan and after a few minutes add the mushrooms. Fry for 8 to 10 minutes on medium heat. Halfway through, add a knob of butter and let it melt. Season with salt and pepper. Then turn off the pan.
After 2 hours, remove the tenderloin from the sous vide bath and drain. Fry the meat 1 minute per side on high heat. With a knife you can rub the meat with the mustard. Line the workbench with plastic wrap and place the Parma ham side by side. Make sure the sides of the ham overlap.
Spread the mushroom mixture on the Parma ham. Then place the meat on the mixture and close the meat with foil. Try to do this as tight as possible. Place in the freezer for 30 minutes. Take it out of the freezer after 30 minutes. Preheat the oven to 220 degrees.
Carefully remove the foil. Roll the puff pastry sheets into one large sheet and place around the tenderloin. Cut an egg and spread 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.