mushrooms on a plate with beef wellington

Perfect Sous Vide Beef Wellington

Our sous vide beef wellington recipe is the perfect option if you’re looking for the ultimate recipe for a special occasion. 

Dating back to the 1800’s beef wellington is a dish that is considered to be from England, however, it closely resembles the filet de bœuf en croûte dish from France.

Whether the British adapted this iconic dish from French cuisine or not, you can’t deny that beef wellington is a remarkable dish.

Beef wellington boasts incredible flavors with an amazing presentation, which makes this recipe a star for special occasions and holidays.

Beef Tenderloin tied with twine

Beef wellington meat

Beef wellington starts with beef. Beef wellington meat is an entire beef tenderloin, also known as chateaubriand .

A chateaubriand roast is amazing to begin with.

In fact, our sous vide chateaubriand recipe is wildly popular every holiday season.

We always get our chateaubriand from Omaha Steaks.

There are a few roast options to choose from. 

For a standard butchers cut, choose between the 2 pound chateaubriand, which serves 4, or the 4 pound chateaubriand, which serves 8+ people.

Those options are aged for 30 days and expertly trimmed.

If you’re looking to go even fancier, order a Private Reserve Chateaubriand, which is hand selected and extra aged and what we used for this recipe.

Sous Vide Beef Wellington wrapped in puff pastry

What is beef wellington?

Beef wellington starts with the beef tenderloin chateaubriand.

For our beef wellington recipe, the roast is then covered in dijon mustard. Some recipes call for a layer of pate.

The next layer is a mushroom duxelle. Our duxelle recipe uses button mushrooms, baby portabella mushrooms, shallots, fresh thyme, butter, salt and pepper.

After the duxelle is a layer of prosciutto.

Finally, the beef wellington is covered in puff pastry.

Sous Vide Beef Wellington in puff pastry getting an egg wash

How to make beef wellington 

We did a LOT of research before making our beef wellington recipe.

Gordon Ramsay beef wellington is the most famous beef wellington recipe, but the challenge of making a traditional beef wellington is expertly timing when the steak is medium rare and the puff pastry is fully cooked.

For an expert chef like Gordon Ramsay, years of expertise helps to ensure it’s cooked to perfection.

However if you’re not a British celebrity chef with a lot of experience making beef wellington, you risk overcooking your beef tenderloin on the inside.

Our solution was to sous vide the chateaubriand first, wrap and chill it, then cook it in the oven once the beef wellington is wrapped in puff pastry.

This is a tactic we learned from the French Guy Cooking.

Sous Vide Beef Wellington

Essentially a sous vide beef wellington is already cooked to medium rare perfection, so all you have to worry about is cooking the dish until the puff pastry is done.

By chilling the already sous vide beef wellington beforehand, you offset the oven heat by cooking a chilled tenderloin.

Thus, you have less of a risk of overcooking the center tenderloin section of the beef wellington.

This method is exactly why sous vide beef wellington is a foolproof way to make the best beef wellington recipe.

Sous Vide Beef Wellington Recipe

Beef wellington sauce

Our sous vide beef wellington recipe is so tender and flavorful that it doesn’t even really need sauce.

Traditionally, red wine sauce for beef wellington is probably the most common, but Gavin whipped up an easy mushroom sauce for us.

Our beef wellington sauce was creamy and full of umami. 

It was perfect on mashed potatoes as well!

Beef Wellington Sauce Recipe

  1. Over low to medium heat, cook 12 oz beef gravy
  2. Add in 2 springs of destemmed fresh thyme, salt, and pepper
  3. When it comes to a slight boil reduce the temperature to low and add in a half of a cup of cream and a ¼ cup of cooked mushrooms.
  4. Stir and reduce on low heat for 15-20 minutes.
Green Beans and Mushrooms side Dishes with Beef Wellington

What to serve with beef wellington

 No matter what you serve your beef wellington with, you don’t want to overshadow the amazing beef with extreme flavors.  

For this dinner we served it with mashed potatoes and roasted green beans.  

Outside of those items, broccolini, brussel sprouts, and braised winter greens would pair perfectly.

We also highly recommend pairing your meal with a great red wine. 

Sous Vide Beef Wellington

How to reheat beef wellington 

If you happen to have leftovers consider yourself lucky, and reheat the beef wellington carefully. 

As the beef is perfectly cooked it’s better to warm your beef wellington slowly and at a lower temperature around 320 degrees fahrenheit for 10-15 minutes. 

Sous Vide Beef Wellington Cut in Half

Sous Vide Beef Wellington Recipe

Ingredients:

  • 3 pound Omaha Steaks private reserve beef tenderloin chateaubriand
  • 1 tbsp butter
  • 6 sprigs thyme, divided
  • 1 tbsp dijon mustard
  • ½ pint button mushrooms, minced
  • ½ pint baby bella mushrooms, minced
  • 1 shallot, minced
  • Salt and pepper to taste
  • 3-4 oz. sliced prosciutto
  • 1 sheet of puff pastry
  • 2 eggs, scrambled for an egg wash

Directions:

  1. Season the chateaubriand with salt and pepper and tie the chateaubriand with twine 
  2. Heat an empty skillet on medium heat and brown the outside of the chateaubriand for 30 seconds on each side.
  3. Let it rest for 30 minutes in the fridge, then add to a plastic sous vide bag with 2 tabs of butter and 3 sprigs fresh thyme.
  4. Sous vide the chateaubriand for 2 ½ hours at 120-125 degrees fahrenheit.
  5. While the chateaubriand is in the sous vide, mince the mushroom, shallot and 3 springs thyme in a food processor or by hand.
  6. Cook the mushroom mixture at a low to medium heat for 30 minutes to reduce it and have the liquid from the mushrooms evaporate.
  7. Rest the chateaubriand and the mushrooms (uncovered) overnight in the fridge.
  8. The following day, defrost your puff pastry per the directions on the box.
  9. Lay plastic wrap out, and put 3-4 oz of prosciutto overlapping on the plastic wrap
  10. Add a layer of the mushroom mixture on top of the prosciutto.
  11. On a cutting board, coat the chateaubriand with the dijon mustard.
  12. Place the coated chateaubriand on top of the mushroom layer on one side and roll the mushroom and prosciutto layers over the meat.
  13. When the chateaubriand is fully wrapped in the prosciutto and mushrooms, wrap the plastic wrap tightly around it all to hold the form and place it in the fridge for an hour.
  14. Preheat your oven to 400 degrees fahrenheit
  15. After an hour, roll the defrosted puff pastry out, using a sprinkle of flour to prevent sticking.
  16. Place the chateaubriand on one side of the puff pastry and roll it over to full inclose the meat.
  17. Coat the puff pastry in an egg wash and salt over the top
  18. Bake the beef wellington at 400 degrees F until your puff pastry is gold brown, ours took about 30 minutes.
  19. Let it rest for 5+ minutes, slice the roast, and enjoy.
Sous Vide Beef Wellington Recipe

Sous Vide Beef Wellington

Yield: Serves 6-8
Prep Time: 2 hours 3 seconds
Cook Time: 30 minutes
Total Time: 2 hours 30 minutes 3 seconds

The perfect way to achieve a medium rare beef wellington with flaky puff pastry is with our sous vide beef wellington recipe.

Ingredients

  • 3 pound Omaha Steaks private reserve beef tenderloin chateaubriand
  • 1 tbsp butter
  • 6 sprigs thyme, divided
  • 1 tbsp dijon mustard
  • ½ pint button mushrooms, minced
  • ½ pint baby bella mushrooms, minced
  • 1 shallot, minced
  • Salt and pepper to taste
  • 3-4 oz. sliced prosciutto
  • 1 sheet of puff pastry
  • 2 eggs, scrambled for an egg wash

Instructions

  1. Season the chateaubriand with salt and pepper and tie the chateaubriand with twine 
  2. Heat an empty skillet on medium heat and brown the outside of the chateaubriand for 30 seconds on each side.
  3. Let it rest for 30 minutes in the fridge, then add to a plastic sous vide bag with 2 tabs of butter and 3 sprigs fresh thyme.
  4. Sous vide the chateaubriand for 2 ½ hours at 120-125 degrees fahrenheit.
  5. While the chateaubriand is in the sous vide, mince the mushroom, shallot and 3 springs thyme in a food processor or by hand.
  6. Cook the mushroom mixture at a low to medium heat for 30 minutes to reduce it and have the liquid from the mushrooms evaporate.
  7. Rest the chateaubriand and the mushrooms (uncovered) overnight in the fridge.
  8. The following day, defrost your puff pastry per the directions on the box.
  9. Lay plastic wrap out, and put 3-4 oz of prosciutto overlapping on the plastic wrap
  10. Add a layer of the mushroom mixture on top of the prosciutto.
  11. On a cutting board, coat the chateaubriand with the dijon mustard.
  12. Place the coated chateaubriand on top of the mushroom layer on one side and roll the mushroom and prosciutto layers over the meat.
  13. When the chateaubriand is fully wrapped in the prosciutto and mushrooms, wrap the plastic wrap tightly around it all to hold the form and place it in the fridge for an hour.
  14. Preheat your oven to 400 degrees fahrenheit.
  15. After an hour, roll the defrosted puff pastry out, using a sprinkle of flour to prevent sticking.
  16. Place the chateaubriand on one side of the puff pastry and roll it over to full inclose the meat.
  17. Coat the puff pastry in an egg wash and salt over the top
  18. Bake the beef wellington at 400 degrees F until your puff pastry is gold brown, ours took about 30 minutes.
  19. Let it rest for 5+ minutes, slice the roast, and enjoy.

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This recipe was sponsored by Omaha Steaks, thanks for supporting the brands that we love.

Beef wellington cut in half

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