Sous Vide Wellington Delight

About this recipe

Experience a gourmet classic reimagined for the modern kitchen. This Beef Wellington uses sous vide precision to create a stunningly tender filet, complemented by a rich mushroom duxelles and wrapped in flaky puff pastry. Perfect for an impressive dinner party or a luxurious family meal.

Ingredients

• 400 g beef filet, trimmed and tied
• 1 sheet puff pastry, thawed
• 1 cup crimini mushrooms, finely chopped
• 2 cloves garlic, minced
• 1 shallot, minced
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 egg, beaten
• Salt and pepper to taste
• 2 tablespoons Dijon mustard

Directions

1. 1

   Preheat sous vide machine to 130°F (55°C).

2. 2

   Season beef filet with salt and pepper; vacuum-seal it.

3. 3

   Cook in sous vide for 2 hours; remove and pat dry.

4. 4

   Heat olive oil and butter in a skillet; sauté mushrooms, garlic, and shallot.

5. 5

   Brush beef with Dijon mustard; wrap beef with mushroom mixture and puff pastry.

6. 6

   Seal pastry edges with beaten egg; brush top with egg wash.

7. 7

   Bake at 400°F (200°C) for 25-30 minutes until golden.

8. 8

   Rest for 5 minutes; slice and serve.