Yield
6-8 servings
Type
Main Course
Time
2 hours 30 minutes
Level
Intermediate
Our sous vide beef wellington recipe is the perfect option if you’re looking for the ultimate recipe for a special occasion. Beef wellington boasts incredible flavors with an amazing presentation, which makes it a star for special occasions and holidays.
Season the chateaubriand with salt and pepper and tie the chateaubriand with twine Heat an empty skillet on medium heat and brown the outside of the chateaubriand for 30 seconds on each side.
Let it rest for 30 minutes in the fridge, then add to a plastic sous vide bag with butter and fresh thyme. Sous vide the chateaubriand for 2 ½ hours at 120-125 degrees.
Mince the mushroom, shallot and thyme in a food processor or by hand. Cook the mixture at a low to medium heat for 30 minutes to reduce it and have the liquid evaporate.
Rest the chateaubriand and the mushrooms (uncovered) overnight in the fridge. The following day, defrost your puff pastry per the directions on the box.
Lay plastic wrap out, and put 3-4 oz of prosciutto overlapping on the plastic wrap Add a layer of the mushroom mixture on top of the prosciutto. Coat the chateaubriand with the dijon mustard. Place the coated chateaubriand on top of the mushroom layer on one side and roll the mushroom and prosciutto layers over the meat.
Place the chateaubriand on one side of the puff pastry and roll it over to full inclose the meat. Coat the puff pastry in an egg wash and salt over the top
Bake the beef Wellington at 400 degrees F until your puff pastry is goldem brown, ours took about 30 minutes. Let it rest for 5+ minutes, slice the roast, and enjoy.