Beef Wellington (Sous Vide)
Video clipping: "Sous Vide BEEF WELLINGTON Perfection!"
Nutritionper 100 g›
300
Calories
15g
Protein
15g
Carbs
20g
Fat
Ingredients
| — | beef tenderloin |
| — | mushrooms |
| — | shallots |
| — | fresh thyme |
| — | prosciutto |
| — | Dijon mustard |
| — | puff pastry |
| — | egg (for egg wash) |
| — | salt |
| — | black pepper |
Instructions
(Reconstructed / classic proportions — the source is only a video titled "Sous Vide BEEF WELLINGTON Perfection!")
- Season a beef tenderloin with salt and pepper, 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.
- Sauté finely chopped mushrooms with shallots and thyme until dry to make a duxelles; cool.
- Brush the seared beef with mustard. Spread the duxelles over slices of prosciutto laid 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 the pastry is golden. Rest, then slice and serve.