Unlock The Secrets To Perfect Beef Wellington Sous Vide: A Chef’s Guide
What To Know
- Place the vacuum-sealed beef tenderloin in the water bath and cook for 2-3 hours, or until the desired doneness is reached (refer to the doneness table below).
- Place the Beef Wellington on a sheet pan fitted with a wire rack.
- Bake in a preheated oven at 400 degrees Fahrenheit (200 degrees Celsius) for 25-30 minutes, or until the pastry is golden brown and the internal temperature reaches 130-135 degrees Fahrenheit (54-57 degrees Celsius) for medium-rare.
Beef Wellington, a classic culinary masterpiece, is elevated to new heights with the precision and control of sous vide cooking. This guide will provide you with a step-by-step walkthrough, ensuring that you create an unforgettable and succulent dish.
Ingredients:
- 1 beef tenderloin (1.5-2 pounds)
- 1 pound mushrooms, finely chopped
- 1/2 cup shallots, finely chopped
- 1/2 cup red wine
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh parsley leaves
- 1 teaspoon Dijon mustard
- 1 pound puff pastry
- 1 egg, beaten
- Salt and pepper to taste
Equipment:
- Sous vide machine
- Vacuum sealer
- Large skillet
- Sheet pan
- Wire rack
Preparation:
1. Season and Vacuum Seal the Beef:
- Season the beef tenderloin generously with salt and pepper.
- Vacuum seal the seasoned beef tenderloin.
2. Cook the Mushroom Duxelles:
- In a large skillet, sauté the mushrooms and shallots until softened.
- Add the red wine, thyme, parsley, and Dijon mustard.
- Simmer until the wine has reduced by half.
- Season to taste with salt and pepper.
3. Sous Vide the Beef:
- Set your sous vide machine to 133 degrees Fahrenheit (56 degrees Celsius).
- Place the vacuum-sealed beef tenderloin in the water bath and cook for 2-3 hours, or until the desired doneness is reached (refer to the doneness table below).
Doneness Table:
| Doneness | Internal Temperature |
| — | — |
| Rare | 125-130°F (52-54°C) |
| Medium-Rare | 130-135°F (54-57°C) |
| Medium | 135-140°F (57-60°C) |
| Medium-Well | 140-145°F (60-63°C) |
| Well Done | 145°F+ (63°C+) |
4. Sear the Beef:
- Remove the beef tenderloin from the sous vide bath and pat it dry.
- Heat a large skillet over high heat.
- Sear the beef on all sides until golden brown.
5. Roll the Beef Wellington:
- Spread the mushroom duxelles evenly over the seared beef tenderloin.
- Wrap the beef tenderloin in puff pastry, ensuring that it is completely sealed.
- Brush the pastry with the beaten egg.
6. Bake the Beef Wellington:
- Place the Beef Wellington on a sheet pan fitted with a wire rack.
- Bake in a preheated oven at 400 degrees Fahrenheit (200 degrees Celsius) for 25-30 minutes, or until the pastry is golden brown and the internal temperature reaches 130-135 degrees Fahrenheit (54-57 degrees Celsius) for medium-rare.
7. Rest and Serve:
- Remove the Beef Wellington from the oven and let it rest for 10-15 minutes before slicing and serving.
Epicurean Symphony: The Art of Beef Wellington Sous Vide
Sous vide cooking empowers you to achieve a level of precision and consistency that would be challenging to achieve with traditional methods. The controlled temperature environment ensures that the beef is cooked evenly throughout, resulting in a melt-in-your-mouth tenderness.
The marriage of the tender beef, savory mushroom duxelles, and flaky puff pastry creates a symphony of flavors that will tantalize your taste buds. Each bite reveals a harmonious blend of textures, from the crispy pastry to the succulent beef.
What You Need to Learn
1. Can I use a different cut of beef?
Yes, you can use other cuts such as the strip loin or ribeye, but the tenderloin is preferred for its tenderness.
2. Can I make Beef Wellington ahead of time?
Yes, you can assemble the Beef Wellington up to 24 hours in advance and refrigerate it. Bring it to room temperature before baking.
3. What is the best way to serve Beef Wellington?
Beef Wellington is traditionally served with a red wine sauce or a mushroom sauce. You can also serve it with roasted vegetables or mashed potatoes.