Sous Vide Beef Wellington Recipe

If you want a Beef Wellington that’s juicy pink all the way through, has perfectly flaky pastry, and takes the stress out of timing—this sous vide beef wellington recipe is your new go-to for special occasions. With sous vide, you guarantee a tenderloin that’s cooked to perfection before it ever touches the pastry, so you can focus on impressing your guests instead of worrying about overcooking.

Why Make Beef Wellington Sous Vide Style?

Classic Beef Wellington is a chef’s flex—but it’s notoriously tricky to get right. By using sous vide, you eliminate the guesswork: your chateaubriand comes out perfectly medium rare every time, while the pastry gets a quick high-temp bake for golden, crisp perfection. It’s the most reliable, stress-free way to serve this iconic showstopper, whether it’s your first time or your hundredth.

Special Equipment

• Sous Vide Precision Cooker
• Large pot or water bath
• Vacuum sealer or zipper freezer bag
• Cast iron or heavy skillet
• Plastic wrap & parchment
• Baking sheet

Step-by-Step: Sous Vide Beef Wellington

Before You Start

• Thaw your puff pastry in the fridge overnight.
• Bring beef to room temperature for even cooking.

Let’s Cook!

1. Season & Sear the Beef

Pat the chateaubriand dry. Tie with kitchen twine if needed for even shape. Season all sides generously with salt and pepper. In a hot skillet, quickly sear each side in butter (about 30 seconds per side). Let rest 30 minutes in the fridge.

2. Sous Vide the Tenderloin

Place the beef in a vacuum-sealed or zipper freezer bag with butter and sprigs of thyme. Sous vide at a low temperature for several hours.

3. Make Mushroom Duxelles

Finely mince button mushrooms, baby bella mushrooms, shallot, and fresh thyme. Sauté over medium-low heat (with a bit of butter if needed) until all moisture evaporates. Season with salt and pepper. Let cool completely (ideally overnight, uncovered in the fridge).

4. Chill & Prep for Wrapping

When the sous vide is done, remove beef, discard herbs, and pat very dry. Chill in the fridge at least 1 hour (overnight for best results). Cold beef prevents overcooking during baking.

5. Assemble the Wellington

• Lay out plastic wrap.
• Arrange prosciutto slices in a slightly overlapping rectangle (enough to fully encase beef).
• Spread cooled mushroom mixture over prosciutto.
• Brush Dijon mustard over the entire surface of the beef.
• Place beef at one end and roll up tightly in the mushroom-prosciutto layer, using the plastic wrap for help.
• Twist ends of wrap to seal, and chill 1 hour.

6. Wrap in Puff Pastry

Roll out your thawed puff pastry on a lightly floured surface. Unwrap the beef roll and place it at one end of the pastry. Roll to completely enclose, trimming excess pastry if needed. Seal the seam and tuck in the ends. Wrap in plastic wrap again and chill while the oven preheats.

7. Bake

Preheat oven to 400°F (200°C). Place wrapped Wellington on a parchment-lined baking sheet, seam side down. Brush with egg wash (2 beaten eggs). Score the top gently with a sharp knife and sprinkle with a little flaky salt. Bake for 25–35 minutes, until pastry is deep golden brown.

8. Rest, Slice & Serve

Let Wellington rest 5–10 minutes before slicing thickly. Serve with your favorite sauce and sides.

Pro Tips for Sous Vide Wellington Success

• Chill between every stage: Cold beef + filling = crisp pastry, not a soggy mess.
• Dry, dry, dry: Mushrooms should be totally moisture-free before assembly.
• Check doneness: If you want the center more than rare, bake a bit longer—but the sous vide will have already given you perfect doneness edge-to-edge.
• Rest before slicing: Ensures juices don’t run everywhere and pastry stays crisp.

Serving Suggestions

• Classic Sides: Creamy mashed potatoes, roasted green beans, or broccolini.
• Wine Pairing: Bold reds like Cabernet Sauvignon, Merlot, or Pinot Noir.
• Sauce: Creamy mushroom sauce, red wine jus, or classic demi-glace.

Storage & Reheating

• Fridge: Store slices tightly wrapped for up to 3 days.
• Reheat: Warm gently at 320°F for 10–15 minutes. Do not microwave or you’ll lose the pastry’s crispness.

Story Time: Why Sous Vide Is a Game-Changer

If you’ve ever stressed over getting the perfect medium rare center or ended up with overcooked beef inside soggy pastry, sous vide will change your life. You get restaurant-level results every single time—juicy, tender beef and shatteringly crisp pastry. When you slice into your Wellington and see that perfect pink, you’ll understand why this is the new gold standard for food lovers everywhere.

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