Ingredients
Scale
- 1lb beef tenderloin filet
- salt & pepper to taste
- 2 tablespoons dijon mustard
- 1 sheet of puff pastry, thawed
- 8 oz pack crimini mushrooms
- 1 shallot, diced
- 3 cloves garlic, chopped
- 1 tbsp unsalted butter
- 6 slices prosciutto
Notes
475 is too hot, set it to 425 at the most, and cook for 20 minutes Consider 126-128 on the sous vide
Directions
- Set Anova Sous Vide Precision Cooker to 126°F / 51°C.
- Season beef tenderloin with salt and pepper. Place in vacuum bag or resealable ziplock bag.
- Submerge and cook for 3 hours.
- Finely chop mushrooms, in food processor or by hand.
- Add shallots and garlic to hot pan. Cook until soft. Add chopped mushrooms and cook until all water has evaporated. Add 1 tablespoon of butter and cook until combined.
- Remove beef from bag and pat dry with paper towels.
- Heat oil in a cast-iron pan until shimmering. Sear all sides of beef until golden, 30 seconds a side.
- Spread dijon mustard all over the tenderloin.
- Lay plastic wrap on a surface and arrange prosciutto slices horizontally with each slice slightly overlapping each other.
- Spread the duxelles thinly over the prosciutto.
- Place the tenderloin on top of the duxelles. Slowly roll the tenderloin with the plastic wrap and roll tightly. Place the wrapped tenderloin in the fridge for 10 minutes.
- Roll out the thawed puff pastry with a rolling pin until smooth. Brush the puff pastry edges with egg wash.
- Unwrap tenderloin from plastic wrap. Place the tenderloin on the puff pastry and slowly wrap it. Cut off excess.
- Place the wellington on a cookie sheet lined with parchment paper and bake at 425°F for about 20-25 minutes or until the pastry is golden brown.
- Slice and enjoy!