Table of Contents
Beef Wellington is a classic dish that combines tender beef, mushroom duxelles, and flaky puff pastry. Using sous vide cooking techniques ensures the beef is perfectly cooked, moist, and flavorful. This method results in a luxurious dish suitable for special occasions or impressive dinners.
Ingredients Needed
- 1.5 to 2 pounds beef tenderloin (center-cut)
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 8 ounces mushrooms (preferably cremini or shiitake), finely chopped
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
- Optional: Dijon mustard, for coating the beef
Preparation Steps
1. Prepare the Beef
Season the beef tenderloin generously with salt and pepper. Heat olive oil in a skillet over high heat. Sear the beef on all sides until browned, about 2-3 minutes per side. Allow it to cool slightly, then coat with a thin layer of Dijon mustard if desired.
2. Sous Vide Cooking
Vacuum seal the beef or place it in a resealable bag, removing as much air as possible. Set your sous vide cooker to 130°F (54°C) for medium-rare. Cook the beef for 1.5 hours. Once done, remove from the water bath and pat dry.
3. Make Mushroom Duxelles
In a skillet, melt butter over medium heat. Add chopped mushrooms and cook until moisture evaporates, about 10 minutes. Add minced garlic and cook for another 2 minutes. Season with salt and pepper. Let cool.
4. Assemble the Wellington
Roll out the puff pastry on a lightly floured surface. Spread a layer of mushroom duxelles on the pastry. Place the cooled beef in the center. Wrap the pastry around the beef, sealing the edges with beaten egg.
5. Bake the Wellington
Preheat your oven to 400°F (200°C). Brush the pastry with the beaten egg for a golden finish. Place the wrapped beef on a baking sheet lined with parchment paper. Bake for 25-30 minutes, or until the pastry is golden brown and crisp.
Serving Suggestions
Let the Beef Wellington rest for 5 minutes before slicing. Serve slices with a side of roasted vegetables or a fresh green salad. A rich red wine, such as Cabernet Sauvignon, pairs beautifully with this dish.
Tips for Success
- Ensure the beef is thoroughly cooled before wrapping to prevent soggy pastry.
- Use high-quality puff pastry for the best texture and flavor.
- Seal the edges well to prevent filling from leaking during baking.
- Adjust cooking time based on your oven and pastry thickness.