Beef Wellington

Sous vide beef tenderloin at 124°F/51°C for 2 hours, then wrapped in duxelles, prosciutto and puff pastry and baked.

🍳 Cook: 2 min

Ingredients

1 lb	455 g	beef tenderloin filet
—		salt & pepper
6 slices		prosciutto
—		dijon mustard
1 sheet		puff pastry, thawed
1 pack		crimini mushrooms (for the duxelles)
1		shallot (for the duxelles)
3 cloves		garlic (for the duxelles)
—		salt + pepper (for the duxelles)
1 tbsp	15 ml	unsalted butter (for the duxelles)

Season tenderloin generously with salt and pepper.
Place in a vacuum safe bag and seal.
Set sous vide to 124°F/51°C and place bag into water bath for 2 hours.
In the meantime, make the duxelles.
Finely chop mushrooms using a food processor or by hand.
Chop garlic and shallots.
Heat oil on a pan on high heat, and sauté garlic and shallots.
Add mushrooms and season with salt and pepper.
Add 1 tbsp butter and cook until the mushrooms are dry.
After 2 hours, take bag out of the water bath.
Place meat onto a paper towel and pat dry.
Heat oil on a cast iron pan on high heat until shimmering.
Sear meat on all sides, about 30 seconds each. Set aside.
Spread dijon mustard all over the tenderloin.
Lay plastic wrap on a surface and arrange prosciutto slices horizontally with each slice slightly overlapping each other.
Spread the duxelles thinly over the prosciutto.
Place the tenderloin on top of the duxelles.
Slowly roll the tenderloin with the plastic wrap and roll tightly.
Place the wrapped tenderloin in the freezer for about 15-20 minutes. Preheat the oven to 475°F up to 500°F.
Roll out the thawed puff pastry with a rolling pin until smooth.
Brush the puff pastry with egg wash.
Place the tenderloin on the puff pastry and slowly wrap it.
Cut off any excess.
Make slits or designs on the pastry.
Place the wellington on a cookie sheet lined with parchment paper and bake for about 10 minutes or until the pastry is golden brown.
Slice and enjoy!