Beef Wellington, the ultimate in luxurious roasts, combines beef tenderloin, rich mushroom duxelles, foie gras, and prosciutto, all wrapped in a buttery puff pastry crust.
If you’re looking for the ultimate recipe for a special occasion, our sous vide beef wellington is the way to go.
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BEEF WELLINGTON MEAT
Beef Wellington is made from beef. A whole beef tenderloin, also known as a chateaubriand, is used to make beef wellington meat.
To begin with, a chateaubriand roast is incredible. Every holiday season, our sous vide chateaubriand recipe is a huge hit.
Omaha Steaks is where we always get our chateaubriand. There are several roast options available.
Choose between the 2 pound chateaubriand, which serves 4, and the 4 pound chateaubriand, which serves 8+ people, for a standard butcher’s cut.
These options have been aged for 30 days and have been expertly trimmed.
If you want to go all out, order a Private Reserve Chateaubriand, which is hand selected and extra aged and is what we used for this recipe.
Let us now turn our attention to the mushrooms. The original recipe for duxelles dates back to the early 17th century, making it one of the oldest common preparations in the modern French cookbook.
At its most basic, it’s finely chopped mushrooms cooked in butter with shallots into a thick, flavorful mass. It fills tarts, stuffs chickens, and completely surrounds the beef in a Wellington.
THE FOIE GRAS
Traditional Beef Wellington recipes call for a pâté—often a foie gras pâté—to be smothered over the beef as it bakes to add fat and flavor. How can we make this better?
Instead of pâté, how about we use real pieces of fresh seared foie gras? In a hot skillet, I sear a few ounces of foie gras, then cut the slabs in half lengthwise and layer them over the beef.
The foie fat slowly renders as the dish bakes, basting the beef in its juices so that when you slice into the finished Wellington, it oozes more juice than a fatty prime rib roast.
Technique-wise, beef Wellington is not a difficult dish despite its many steps and ingredients. When you bake it, there are only two major issues that arise.
The first is to prevent the puff pastry from becoming soggy. With all of the fatty ingredients—foie gras, duxelles—there are plenty of juices attempting to escape from their puff pastry enclosure.
These juices must be contained in order for the pastry not to leak.
The second issue is a matter of timing. Puff pastry takes at least 30 minutes to 40 minutes to brown and puff properly—more than enough time for a tenderloin to overcook.
THE MOISTURE BARRIER
There are a few common solutions to the problem, but neither of them is particularly appealing to me.
The first method involves wrapping the beef in shingled layers of raw cured ham (generally prosciutto).
This idea is fantastic in terms of flavor. The ham blends beautifully with the foie and duxelles, and it makes wrapping the beef a breeze. In that sense, thinly sliced ham is nature’s Velcro.
The issue is that it does not effectively prevent moisture from escaping. Indeed, as it cooks, it produces its own moisture, exacerbating the problem.
The other method is to make a thin crêpe and then wrap the entire thing in it.
Again, the problem is that it doesn’t work very well—the crêpe dissolves and becomes soggy, and who wants to bother making a crêpe when you’ve already committed to several hours in the kitchen?
You could be a true food hero by making your own puff pastry (you overachiever, you).
But I don’t think it’s necessary when there are some excellent frozen puff pastry brands available.
Puff pastry (like pie dough) is one of the foods that freezes well, retaining all of its flavor and puffing ability even after several months in the freezer.
Check the ingredients to find a good brand—the only fat in there should be butter, and there should be no artificial or natural flavorings of any kind. Thank goodness, butter has plenty of flavor on its own.
WHY IT WORKS
- Browning the beef adds complexity and meaty depth to it.
- Tying the tenderloin improves both the appearance and the evenness of the cooking process.
- The phyllo acts as a moisture barrier, keeping the puff pastry from becoming soggy.
- A double layer of plastic wrap makes wrapping the tenderloin easier.
WHAT IS BEEF WELLINGTON?
The beef tenderloin chateaubriand is the starting point for the beef wellington.
The roast is then covered in dijon mustard for our beef wellington recipe. Some recipes call for a pate layer.
The following layer is a mushroom duxelle. Button mushrooms, baby portabella mushrooms, shallots, fresh thyme, butter, salt, and pepper are used in our duxelle recipe.
A layer of prosciutto is placed on top of the duxelle. Finally, puff pastry is used to cover the beef wellington.
HOW TO MAKE BEEF WELLINGTON
Before making our beef wellington recipe, we did a LOT of research.
The most famous beef wellington recipe is Gordon Ramsay’s, but the challenge of making a traditional beef wellington is expertly timing when the steak is medium rare and the puff pastry is fully cooked.
Years of experience help an expert chef like Gordon Ramsay ensure it’s cooked to perfection.
However, unless you are a British celebrity chef with a lot of experience making beef wellington, you risk overcooking your beef tenderloin on the inside.
Our solution was to sous vide the chateaubriand first, then wrap and chill it before baking it alongside the beef wellington in puff pastry.
A sous vide beef wellington is already cooked to medium rare perfection, so all you have to do is cook the dish until the puff pastry is done.
By chilling the already sous vide beef wellington ahead of time, you can compensate for the oven heat by cooking a chilled tenderloin.
As a result, the center tenderloin section of the beef wellington is less likely to overcook. This is why sous vide beef wellington is a foolproof method for making the best beef wellington recipe.
BEEF WELLINGTON SAUCE
Our sous vide beef wellington recipe is so tender and flavorful that it doesn’t require any sauce.
The most common sauce for beef Wellington is probably red wine sauce, but Gavin made an easy mushroom sauce for us.
Our beef wellington sauce was creamy and umami-packed. It was also delicious on mashed potatoes!
BEEF WELLINGTON SAUCE RECIPE
- Cook 12 oz beef gravy over low to medium heat.
- Add 2 springs deemed fresh thyme, salt, and pepper to taste.
- When it reaches a gentle boil, reduce the heat to low and stir in half a cup of cream and 14 cup of cooked mushrooms.
- Stir and simmer for 15-20 minutes on low heat.
WHAT TO SERVE WITH BEEF WELLINGTON
You don’t want to overpower the incredible beef with strong flavors, no matter what you serve it with.
- We served it with mashed potatoes and roasted green beans for dinner.
- Aside from those, broccolini, brussel sprouts, and braised winter greens would go well together.
- We also recommend that you pair your meal with a great red wine.
Frequently Asked Question
Season tenderloin evenly with 2 tablespoons salt and 1 tablespoon pepper. Vacuum seal and sous vide roast for two hours at the desired degree of doneness (130°F for medium rare).
The first is straightforward: after coating your fillet with the duxelles mixture, wrap it in a layer of Sereno or Parma ham. This can form a dry barrier, preventing the juices from the wellington contents from reaching the pastry.
Cook’s Tip: Any leftover dough can be used to decorate Wellington. 35 to 50 minutes in a 425°F oven, or until golden brown and an instant-read thermometer inserted into the center of the roast registers 135°F for medium rare; 150°F for medium. Place the beef Wellington on a carving board.
When the mushrooms begin to release moisture, reduce the heat to low and cook, stirring occasionally, for 20 to 25 minutes, or until the liquid has evaporated and the duxelles appear dry.