Latin Beef Wellington (Sous Vide)
Video clipping: "Sous Vide LATIN BEEF WELLINGTON Recipe!"
Ingredients
| — | beef tenderloin |
| — | mushrooms |
| — | onion |
| — | garlic |
| — | chillies |
| — | ham |
| — | puff pastry |
| — | egg (for egg wash) |
| — | cumin |
| — | smoked paprika |
| — | chimichurri |
| — | salt |
| — | black pepper |
Instructions
(Reconstructed / classic proportions — the source is only a video titled "Sous Vide LATIN BEEF WELLINGTON Recipe!")
- Season a beef tenderloin with salt, pepper and a Latin spice blend (cumin, smoked paprika, garlic). Seal in a vacuum bag and sous vide at 54°C /129°F/ for about 2 hours.
- Remove, pat dry and sear quickly in a hot pan on all sides, then chill.
- Make a duxelles by sautéing finely chopped mushrooms with onion, garlic and chillies until dry; cool.
- Brush the beef with mustard or chimichurri. Spread the duxelles over slices of ham on cling film, wrap the beef tightly and chill.
- Wrap the parcel in puff pastry, brush with egg wash and score.
- Bake in a preheated oven at 200°C /400°F/ for about 25–35 minutes until golden. Rest, slice and serve with chimichurri.