Sous Vide Beef Wellington Recipe: A holiday party dish that's perfect for the holidays

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Make Christmas extra special with this sous vide beef wellington recipe

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?

Beef Wellington is a beef tenderloin wrapped with prosciutto and mushrooms, finished with pastry, and baked in the oven. A staple of British cuisine, it's a specialty dish that's especially popular during festive seasons like Christmas.

Beef Wellington is known to be a challenging dish because it's all about getting the outside crispy without overcooking the inside. Unlike a typical roast, the bread and other ingredients are wrapped around the outside of the beef, which increases the temperature of the beef during the roasting process, making it easier to overcook. Sous videto lower the cooking difficulty and create a perfect dish without fail. If you're interested in learning more about Beef Wellington, check out the Wikipediafor more information.

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.😊