Our sous vide beef wellington recipe is ideal for achieving a medium rare beef wellington with flaky puff pastry.
- 3 pound Omaha Steaks private reserve beef tenderloin chateaubriand
- 1 tbsp butter
- 6 sprigs thyme, divided
- 1 tbsp dijon mustard
- ½ pint button mushrooms, minced
- ½ pint baby bella mushrooms, minced
- 1 shallot, minced
- Salt and pepper to taste
- 3–4 oz. sliced prosciutto
- 1 sheet of puff pastry
- 2 eggs, scrambled for an egg wash
- Season the chateaubriand with salt and pepper and tie it with twine.
- Brown the outside of the chateaubriand for 30 seconds on each side in an empty skillet over medium heat.
- Allow it to rest in the fridge for 30 minutes before adding it to a plastic sous vide bag with 2 tabs of butter and 3 sprigs fresh thyme.
- Cook the chateaubriand sous vide for 2 12 hours at 120-125 degrees Fahrenheit.
- While the chateaubriand is cooking, mince the mushroom, shallot, and three springs thyme in a food processor or by hand.
- Cook the mushroom mixture for 30 minutes over low to medium heat to reduce it and allow the liquid from the mushrooms to evaporate.
- Refrigerate the chateaubriand and mushrooms (uncovered) overnight.
- Defrost your puff pastry according to the package directions the next day.
- Lay out plastic wrap and place 3-4 oz of prosciutto overlapping on it.
- On top of the prosciutto, spread a layer of the mushroom mixture.
- Coat the chateaubriand with the dijon mustard on a cutting board.
- Place the coated chateaubriand on one side of the mushroom layer and roll the mushroom and prosciutto layers over the meat.
- When the chateaubriand is completely wrapped in prosciutto and mushrooms, tightly wrap it all in plastic wrap to hold the form and place it in the fridge for an hour.
- Preheat the oven to 400 degrees F.
- Roll out the defrosted puff pastry after an hour, using a sprinkle of flour to keep it from sticking.
- Place the chateaubriand on one side of the puff pastry and roll it up to completely enclose it.
- Coat the puff pastry in an egg wash and sprinkle with salt on top.
- Bake the beef wellington at 400 degrees F for 30 minutes, or until the puff pastry is golden brown.
- Allow it to rest for at least 5 minutes before slicing and serving.
Châteubriand is another name for a center-cut beef tenderloin. Use a high-quality all-butter puff pastry, such as Dufour, for the best results. Alternatively, you can make your own with this recipe. Fresh foie gras can be replaced with foie gras pâté. Step 7 can be skipped if using pâté. In step 9, instead of sliced fresh foie gras, spread foie gras pâté on top of the tenderloin.
- Category: Beef
- Method: Sous Vide
- Cuisine: American
- Serving Size: 4-6 servings
- Calories: 579kcal
- Fat: 46g
- Carbohydrates: 2g
- Protein: 36g
Keywords: Sous vide, sous vide beef wellington, beef wellington recipe, beef wellington