Recipe for sous vide beef wellington
Beef Wellington is a true classic and a great choice if you want to impress your guests with your culinary skills.
It is a dish that is both well-known, loved, and feared by many, because it is typically associated with the British master chef Gordon Ramsay. Here you get a recipe where the meat is cooked sous vide, which makes it easier for you to control the cooking of your beef wellington.
If you are up for trying your hand at a beef wellington, make sure to visit your local butcher and tell him it’s for a beef wellington. This way, you can have him cut a nice, uniform piece of beef tenderloin for you. This makes it easier to cook and shape your wellington in the final stages.
I have chosen here to add an extra layer of puff pastry on the outside to achieve a beautiful pattern. Of course, you don’t have to do this.
Serve the dish with spinach (sous vide) and a red wine jus.
Sous Vide Beef Wellington
Equipment
- Sous Vide
Ingredients
- 400 gram Beef Tenderloin Tell your butcher that the meat is for Beef Wellington, so they can cut a uniform piece for you
- 200 gram Mushrooms Mushrooms
- 1 pcs. Onion
- 2 cloves Garlic
- 5 slices Ham Parma ham or Serrano ham
- 1 pcs. Puff Pastry
- 1 Mustard
Instructions
- The beef tenderloin is seasoned with a little salt and pepper and vacuum sealed.
Place the meat in the water bath (sous vide) for 2 hours at 51 degrees Celsius (124 degrees Fahrenheit).
The mushrooms should be blended, for example with an immersion blender, until they are pitch black.
Quickly sauté the onions and garlic in a pan, then add the mushrooms.
Continue cooking for a long time, approximately 30-45 minutes, until all the liquid is gone.
Remove the meat after the 2 hours, pat it dry with a towel/paper towel, and quickly sear it on all sides in a pan with butter, oil, and rosemary.
Lay out plastic wrap on the kitchen counter - place 5 slices of ham in a row over it.
Spread the mushroom/onion mixture in a very thin layer over the ham.
Coat the meat on all sides with mustard and place it on top.
Then roll the whole thing into a sausage shape and place it in the freezer for 15 minutes.
Remove the sausage from the freezer, discard the plastic wrap, and place it on the puff pastry sheet for wrapping.
Score the top of the puff pastry, brush it with egg yolk, and bake it in a convection oven at 225 degrees Celsius (437 degrees Fahrenheit) for 10 minutes.
The meat is difficult to cut with a standard knife, so use a bread knife for this.