Beef Wellington Recipe: Foolproof with Subard

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Sous Vide Beef Wellington Recipe for Foolproof Cooking

We've got a sous vide Beef Wellington recipe for you. Beef Wellington is a luxurious British dish perfect for Christmas and the holidays, featuring the perfect blend of beef tenderloin and pastry. Today. Sous videto take the difficulty out of traditional Beef Wellington and successfully create a dish that's crispy on the outside and moist on the inside. This visual thug is sure to brighten up any home party!

What is Beef Wellington?

The history of Beef Wellington: Synonymous with haute cuisine

Beef Wellington is a dish in which beef tenderloin is wrapped in prosciutto and mushrooms, finished with pastry, and baked in the oven. It's a staple of British cuisine, and a specialty dish that's especially popular during festive seasons like Christmas.
It's loved around the world for its colorful appearance and luxurious flavor, but it's also known for being a challenging dish to prepare.

The name and origin of Beef Wellington has a fascinating story behind it. Let's take a look at them together.

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The Duke of Wellington and the origin of Beef Wellington

Beef Wellington is said to be named after Arthur Wellesley, 1st Duke of Wellington, the British military leader who won the Battle of Waterloo in 1815. While there is no record of a direct connection between the Duke and Beef Wellington, there are some interesting hypotheses.

• The story goes that the Duke liked the crusted beef, hence his name.
• The dish is said to be named for its resemblance to the Wellington boots worn by dukes.
• The theory is that the dish was created to commemorate the victory at the Battle of Waterloo.

Not all of these stories have definitive proof, but these theories about the origins of Beef Wellington make the dish all the more fascinating, don't you think?

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The connection to French cuisine

Beef Wellington is said to be very similar to the French dish "Filet de bœuf en croûte".
This dish is almost identical to the recipe for Beef Wellington, where beef fillets are wrapped in pie dough and baked.

French cuisine was very popular among the British aristocracy in the 19th century, so it's likely that this French dish was adapted into a British version that evolved into Beef Wellington.

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Resurgence and popularity in the US

In the 20th century, Beef Wellington became popular again in the United States.
It became synonymous with haute cuisine, especially in the 1960s and '70s, when it was frequently featured on menus at high-end restaurants and parties. It has since been featured in cookbooks and TV shows, and continues to do so today.

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Beef Wellington, what makes it so special

Beef Wellington is more than just a delicious dish, it's a dish steeped in history, tradition, and luxury.
It's a favorite dish, especially for special occasions like Christmas, and the sous vide technique is a great way to lower the difficulty level and achieve perfect results without fail.

If you'd like to learn more about Beef Wellington, you can find more information on the Wikipediafor more information.

What is the Sous Vide method?

Sous vide is French for "under vacuum," and it's a cooking method in which food ingredients are vacuum-packed and then slow-cooked in water at a constant temperature. Because it maintains a constant temperature, it's a modern cooking method that can maximize the flavor and texture of a dish.

How sous vide works

The sous vide method involves vacuum-sealing ingredients and cooking them for long periods of time in water or steam controlled to a precise temperature. Unlike conventional cooking, the internal temperature of the ingredients rises slowly and steadily, which has the following advantages

• Precise temperature control: Cook delicate ingredients like meat and fish to the exact doneness you want.
• Preserve flavor and moisture in ingredients: Because it's cooked in a vacuum, the juices and flavors stay inside the ingredients.
• Prevent overcooking: It doesn't go over a certain temperature, so you don't have to worry about overcooking it.

Benefits of the sous vide method

• Consistent results: Cook everything from meat, fish, and vegetables to the exact doneness you want.
• Easy to use: This is a simple method that even beginners can use.
• Versatility: It can be used for a variety of ingredients, including meat, fish, eggs, vegetables, and fruits.
• Flexibility in cooking time management: Because Subud cooks at a set temperature for a long time, you have the flexibility to adjust your cooking time to fit your busy schedule.

Drawbacks and caveats of Subud

• Long cooking times: It takes longer than a typical recipe.
• Requires specialized equipment: You'll need tools like a sous vide machine (with an accurate temperature controller) and a vacuum sealer.
• Finishing touches matter: After cooking with sous vide, the pan needs to be finished (sheared) over high heat to bring out the flavor and texture on the outside.

Sous vide at Beef Wellington

A dish like Beef Wellington needs to be crispy on the outside without being overcooked on the inside, so sous vide is the perfect way to achieve the perfect result.

1. Prepare the meat: Vacuum seal the beef tenderloin and sous vide cook it to your desired doneness (for example, medium rare).
2. Reduced cooking difficulty: By ensuring that the meat is cooked to the correct doneness, the sous vide prevents overcooking during the crust baking process.
3. Uniform results: It pairs perfectly with crusts, mushroom duxelles, prosciutto, and more.

Make it a defender!

A sous vide is a fascinating recipe that can be utilized in both haute cuisine and everyday cooking. When you're trying to cook something as challenging as beef wellington, sous vide can help you achieve great results without fail. Beef Wellington using the sous vide method, you should definitely give it a try! 😊

Tips for success

• Increase your success rate with defenses: Sous vide the beef tenderloin at 57°C (134.6°F) for 2 hours to cook the filling evenly ahead of time. This will prevent the filling from overcooking during oven cooking.
• Completely remove moisture from Dixel: Sauté the mushrooms, onion, and garlic long enough to release the moisture so the pastry doesn't get soggy.
• Chill before working with Festuri: Wrap the duxelles and tenderloin and chill them in the refrigerator to give them a good shape and make them easier to work with.
• Adjust the oven temperature and time: The instructions call for baking at 170°C (338°F), but adjust the time and temperature by watching the color of the bread. The core temperature is perfect when it reaches near 47°C (116.6°F), but only needs to be between 45°C (113°F) and 52°C (125.6°F). Since it was cooked in a sous vide, think of it as warming the meat.
• Add color with egg wash: The egg wash will help the pastry bake evenly and beautifully colored, so use a thin layer of egg wash.
• Choose your mustard: Dijon mustard is usually the best choice, but you can also use whole-grain or yellow mustard.

Recipe: Beef Wellington - 3 hours

Ingredients (for 4 servings)

• Beef tenderloin: about 1 kg
• Prosciutto: 2 packages (about 160 grams)
• Button mushrooms: 200 grams (you can add other mushrooms)
• Shallots: 2 (can be substituted with half an onion)
• Garlic: 8 cloves
• Time (optional): Some
• Flavored chestnuts (optional): 50 grams
• Pastry dough: about 600 grams
• Eggs: 2
• Salt, pepper, and cooking oil: to taste

By measurements: 1 T=15 cc, use 1 t=5 cc measuring spoons

The creation process

Trimming beef tenderloin

Remove the silver skin and fat from the tenderloin, leaving only the roe tenderloin. You can use the entire tenderloin, removing the tail, head, and chain to make a larger, more substantial piece. If you're buying trimmed meat, order the Chateaubriand side of the tenderloin in chunks, and tie them together with cooking thread to keep them in shape.

Sous vide

Season the trimmed tenderloin with salt and pepper and vacuum seal. Sous vide at 57°C (134.6°F) for 2 hours, then submerge in ice water for 5 minutes, still in the vacuum bag, before removing and draining.

Safe Shearling

Sear the sous vide tenderloin in a medium-hot pan to crisp up the outside of the filet. You only need to sear it until it starts to color, about 30 seconds per side.

Remove the cooking thread and brush with a thin layer of mustard.

Create a Dixel

Finely chop the mushrooms, shallots (onions), and garlic and sauté in a pan with cooking oil over medium to low heat.

Once all the moisture has been released, add the thyme and chopped nutmeg and sauté one more time. Finally, add a splash of water to scrape up any bits stuck to the pan and mix well to release all the moisture. Spread the finished duxelles out on a large surface to cool.

Wrapping Prosciutto

Spread the prosciutto on the cling film in a wide, even layer. Spread the duxelles out evenly and place the tenderloin on top, leaving some duxelles on top of the tenderloin so that the duxelles are evenly distributed and the cross-section is nice.

Now roll the wrap into a round shape like a sushi wrap, then grab both ends of the wrap and roll it to get a firm shape. Place it in the refrigerator for 10 minutes.

Wrapping Festoons

Lay out the thawed pastry at room temperature for 30-40 minutes and roll it out a bit with a rolling pin. Sprinkle a little flour over the pastry to prevent it from sticking to the bottom. Place the unwrapped tenderloin on top of the pastry and wrap it all around. Trim off any excess pastry to make a neat presentation.

Wrap the dough tightly in plastic wrap again, roll it out, and place it in the refrigerator for at least 10 minutes to allow it to reshape. Reserve the remaining pastry dough.

Then remove the plastic wrap, whisk 2 eggs to make an egg wash, and brush with a thin layer. You can make a net of leftover pastry paper to cover the top for a nicer looking beef wellington. If you don't want to do that, you can use a fork to scrape the egg wash into shape.

Bake in the oven

Place in an oven preheated to 180 degrees and bake for about 20 minutes. The time may vary depending on the performance of your oven, just focus on getting the bread perfectly toasted. Since the meat is sous vide, it doesn't need to rest, but you should wait at least 10 minutes to allow the pastry to rest before slicing.

Preparation and storage tips

• Prepare ahead of time: Once wrapped in the pastry, it can be stored in the refrigerator for up to 24 hours. It's a time-consuming dish, so working on it the day before will give you plenty of time to prepare for the party.

Product information used

• Beef tenderloin raw: It's a raw (chilled) Australian tenderloin that needs to be trimmed, but it's very affordable. After trimming, you can use the leftover head, tail, and chain for chops, steaks, etc. 👉 . See products
• Prosciutto: It's an 85×3 Italian ham with a savory flavor, and it's also available at Costco, so if you're a Costco user, you can get it for less 👉. See products
• Festive drafts: This is a large 600g (frozen) pastry packet, which is the perfect size if you're using raw beef. It comes in packs of 5 and freezes well, so you can cook multiple batches or use it for different dishes. 👉 I love the fact that it's frozen. See products

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Great dishes to prepare together

• Cabbage Coleslaw Recipe - A light coleslaw in the style of a lappé, it's not too sweet and pairs well with meat.
• A1Making Steak Sauce Delicious - The combination of duxelles and prosciutto is delicious without sauce, but even better with it.
• Cheesy Oven Baked Potatoes Recipe- This flavorful baked potato recipe is perfect for a house party side dish.

Closing thoughts

Today I'm sharing a recipe for Sous Vide Beef Wellington. It's a complicated, time-consuming, and time-consuming dish, but it looks and tastes amazing and everyone will be impressed when you serve it at your holiday party. In fact, I repeat it every Christmas. If you don't have a sous vide machine, you can try increasing the cooking time in the oven, aiming for a low core temperature of around 45 degrees and raising the temperature through the resting process to increase your chances of success. Until next time, have a delicious day.😊