Sous Vide Beef Wellington: Elevate Your Cooking Skills with This Easy-to-Follow Recipe

Indulge in the exquisite art of preparing Beef Wellington sous vide, a culinary masterpiece that combines the richness of tender beef with the flaky delicacy of puff pastry. This comprehensive guide will lead you through each step, ensuring a flawless execution that will impress even the most discerning palate.

Ingredients:

For the Beef:

• 1 lb (450g) beef tenderloin, trimmed and seasoned with salt and pepper

For the Duxelles:

• 8 oz (225g) mushrooms, finely chopped
• 1/4 cup (60ml) onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup (60ml) dry red wine
• 1 tbsp (15ml) chopped fresh thyme
• Salt and pepper to taste

For the Assembly:

• 1 sheet (1 lb/450g) puff pastry, thawed
• 1 egg, beaten
• Flour for dusting

Instructions:

1. Prepare the Duxelles:

• Sauté the mushrooms, onion, and garlic in a pan until softened.
• Add the red wine and simmer until reduced by half.
• Stir in the thyme, salt, and pepper.
• Transfer the duxelles to a food processor and pulse until finely chopped.

2. Season and Sear the Beef:

• Season the beef tenderloin generously with salt and pepper.
• Heat a skillet over high heat and sear the beef on all sides until browned.
• Remove from the pan and allow to cool slightly.

3. Wrap the Beef in Duxelles:

• Spread the duxelles evenly over the seared beef.
• Wrap the beef tightly in plastic wrap and refrigerate for at least 4 hours, or overnight.

4. Prepare the Pastry:

• On a lightly floured surface, roll out the puff pastry to a 12×12 inch (30×30 cm) square.

5. Assemble the Wellington:

• Place the wrapped beef in the center of the pastry.
• Fold the pastry over the beef, trimming any excess.
• Brush the pastry with beaten egg.

6. Chill and Bake:

• Refrigerate the Wellington for at least 30 minutes, or up to overnight.
• Preheat oven to 400°F (200°C).
• Bake the Wellington for 20-25 minutes, or until the pastry is golden brown and the beef reaches an internal temperature of 135°F (57°C) for medium-rare.

7. Rest and Serve:

• Remove the Wellington from the oven and let it rest for 10-15 minutes before slicing and serving.
• Enjoy the symphony of flavors as the tender beef, savory duxelles, and flaky pastry melt in your mouth.

Variations:

• Add a layer of prosciutto or bacon between the beef and duxelles for extra richness.
• Use a different type of mushroom, such as oyster or shiitake, for a unique flavor profile.
• Experiment with different seasonings in the duxelles, such as rosemary, sage, or paprika.

Tips:

• Use high-quality beef tenderloin for the best results.
• Don’t overcook the beef, as it will become tough.
• Chill the Wellington thoroughly before baking to prevent the pastry from becoming soggy.
• Serve the Wellington with a side of roasted vegetables or a rich gravy.

The Epitome of Culinary Mastery:

Beef Wellington sous vide is a testament to the transformative power of culinary innovation. By combining the precision of sous vide cooking with the classic techniques of pastry, this dish elevates the humble beef tenderloin to a masterpiece worthy of a royal feast.

Questions You May Have

1. What is the best cut of beef for Beef Wellington?

• Beef tenderloin is the ideal cut for its tenderness and even texture.

2. How long should I refrigerate the Wellington before baking?

• Refrigerating the Wellington for at least 30 minutes, or up to overnight, allows the pastry to set and prevents it from becoming soggy.

3. What is the ideal internal temperature for medium-rare beef?

• 135°F (57°C) is the recommended internal temperature for medium-rare beef, ensuring a tender and juicy result.

4. Can I use a different type of pastry?

• Yes, you can use shortcrust pastry or phyllo dough as alternatives to puff pastry.

5. What is the best way to serve Beef Wellington?

• Beef Wellington pairs well with roasted vegetables, such as carrots, parsnips, or asparagus, and a rich gravy.