Description
Juicy, pink all the way through, and wrapped in perfectly golden pastry, this sous vide beef wellington guarantees restaurant-quality results every time.
Ingredients
Scale
- 3 lb beef tenderloin chateaubriand
- 1 tbsp butter (plus more as needed)
- 6 sprigs fresh thyme, divided
- 1 tbsp Dijon mustard
- ½ pint button mushrooms, minced
- ½ pint baby bella mushrooms, minced
- 1 shallot, minced
- Salt & pepper
- 3–4 oz sliced prosciutto
- 1 sheet puff pastry, thawed
- 2 eggs, beaten (for egg wash)
Instructions
- Season and tie the beef if needed. Sear on all sides in butter. Chill for 30 minutes.
- Place in bag with butter and thyme. Sous vide at 120–125°F (49–52°C) for 2½ hours.
- Mince mushrooms, shallot, and thyme. Sauté until dry. Cool completely.
- Chill cooked beef and duxelles at least 1 hour or overnight.
- Spread prosciutto and duxelles on plastic wrap. Brush beef with Dijon mustard. Wrap tightly and chill 1 hour.
- Wrap in puff pastry, seal edges. Chill while preheating oven.
- Preheat oven to 400°F. Brush Wellington with egg wash, score top. Bake for 25–35 minutes until golden brown.
- Rest for 5–10 minutes, then slice and serve.
Notes
Chill at every step to avoid soggy pastry. Let the beef and mushroom mix cool completely before assembling. For best results, make duxelles and chill beef overnight.
- Prep Time: 2½ hours
- Cook Time: 35 minutes
- Category: Main Course
- Method: Sous Vide
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 580
- Sugar: 2g
- Sodium: 720mg
- Fat: 38g
- Saturated Fat: 16g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 135mg