Description

Our sous vide beef wellington recipe is ideal for achieving a medium rare beef wellington with flaky puff pastry.

Ingredients

Scale

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

Instructions

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.

Notes

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

Nutrition

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