“What are we going to have on the menu for the dinner party? We don’t have to go too crazy……………..”
Thats right. I don’t know any other way. If you’re going to throw a dinner party you could just make a roast which, I am sure we’ll do in future installments. Orrrr you can break out this amazing recipe for Beef Wellington that will impress even the most skeptical Sous Vide critics.
🔪Prep Time 25 minutes
👨🍳Cooking Time 35 min
🛁Sous Vide Time 1 hour @125F/51.5C
🥩 Total Time 2 hour
- 6 filet mignons steaks (1 filet per person)
- Salt and fresh ground pepper to taste
- English Mustard
- 4lb Baby Bella mushrooms
- 3 shallots, diced
- 6 cloves garlic, minced
- 6 sheets Puff Pastry (1 per filet)
- 4- 4oz pkg Prosciutto di parma
- 2- Large Eggs
One of my favorite parts about Sous Vide is the ability to get a lot accomplished in the time that the protein takes to cook in the bath. This recipe is no different as we are going to prep our filets and get them in the bath to cook while we get the rest ready. Salt and pepper them generously on both sides and place them in any gallon style zip lock bag. In place of a nicely vacuum sealed bag, you’re going to want to use the water displacement method which is achieved by submerging the protein in the water till most of the air is out of the bag. I then secure the bags to the side of the Sous Vide Container with binder clips.
Set your Sous Vide cooker to 125F/51.5C and place bags in bath.
While the filets cook in the Sous Vide we can move on to our duxelles. A duxelles is a mixture of mushrooms, shallots, and garlic that is turned into a paste and used as a stuffing or filling. To start, take your mushrooms and process till fine.
The key in these next steps is going to be getting all of the moisture out of the duxelles you are creating. You don’t want any left over moisture making the puff pastry soggy later on. Heat a heavy Cast Iron Skillet on med high. Add oil, garlic, and shallots to the pan and cook till translucent. Add mushroom paste to pan, lower to medium and cook till all moisture is out of the duxelles.
After the hour, your filets are ready to be seared. Remove the steaks from bath and pat dry with paper towels. Right now they don’t look that appetizing but we’ll take care of that in a minute. Its extremely important to get the outsides as dry as possible because that is what is going to produce the best sear. I then Sear the first side for 60-90 seconds depending on steak thickness. For this steak I seared for 60 seconds a side.
We are now ready to start to start putting together our Wellingtons. Cling wrap is very useful for this. I start by spreading a layer of cling wrap on my prep surface. Next a layer or Prosciutto gets laid down, followed by a spread of the duxelles. Coat your filet with the english mustard and begin rolling.
This is what your Wellington inside will look like rolled up by the cling wrap. We’re going to put our little Wellington balls in the fridge for at least 10 min to firm up.
Take this time to thaw your puff pastry and roll it out. After the 10 min, place your chilled ball on the middle of your puff pastry. Egg wash the entirety and wrap the puff pastry around.
Now you can roll up the wellington and place in the refrigerator until you are ready to serve. This is another great part about this recipe. You can prep this all in advance the day before and just take them out when your ready.
When the time comes, pre-heat your oven to 500 degrees and give the outside of the puff pastry a light egg wash.
Place Wellingtons in the oven for approx 10 min, or until the outside is a nice golden brown.
And now you Beef Wellington is ready to be served and your guests are already singing your praises.
If you enjoyed this recipe id love to hear from you! Drop me a line and let me know what you liked or what you didn’t like, your opinion matters to me. As always you can follow this blog from the button below, as well as your favorite social media platform! Follow on Instagram and Facebook @JBSOUSVIDE to be the first to know when I post a new cook and share it with a friend!