Learn The Secret To Making Perfect Beef Wellington Sous Vide – It’s Easier Than You Think!
What To Know
- The key to a succulent beef Wellington lies in selecting a high-quality cut of beef.
- Place the beef in a vacuum-sealed bag and cook it sous vide at 135°F (57°C) for 1-2 hours, or until it reaches your desired doneness.
- Bake at 400°F (200°C) for 20-25 minutes, or until the pastry is golden brown and the internal temperature of the beef reaches your desired doneness.
Preparing beef Wellington is an art form that combines the flavors of tender beef, savory mushrooms, and flaky pastry. While it may seem intimidating, with the help of a sous vide machine, you can achieve restaurant-quality results right in your kitchen. This comprehensive guide will walk you through every step of the process, from selecting the perfect ingredients to plating your masterpiece.
Choosing the Perfect Cut of Beef
The key to a succulent beef Wellington lies in selecting a high-quality cut of beef. Look for a tenderloin roast that is well-marbled and free of excessive fat. The ideal size is about 2-3 pounds, which will yield 6-8 servings.
Preparing the Duxelles
Duxelles is a flavorful mushroom mixture that forms the base of the beef Wellington. To make it, finely chop 1 pound of mushrooms (such as cremini or shiitake) and sauté them in butter until they release their liquid. Add 1/2 cup of finely chopped shallots and 1/4 cup of chopped fresh parsley. Season with salt, pepper, and thyme.
Seasoning and Cooking the Beef
Pat the beef roast dry with paper towels. Season generously with salt and pepper. Place the beef in a vacuum-sealed bag and cook it sous vide at 135°F (57°C) for 1-2 hours, or until it reaches your desired doneness.
Assembling the Beef Wellington
Once the beef is cooked, remove it from the bag and pat it dry. Spread a thin layer of Dijon mustard over the surface of the beef. Place the beef on a sheet of plastic wrap and spread the duxelles mixture over it. Roll the beef up tightly in the plastic wrap and refrigerate for at least 30 minutes.
Wrapping in Pastry
Unroll the beef and discard the plastic wrap. Brush the surface of the beef with an egg wash. Roll out a sheet of puff pastry and wrap it around the beef, making sure to seal the edges. Trim any excess pastry.
Baking and Finishing
Place the beef Wellington on a baking sheet and brush it with more egg wash. Bake at 400°F (200°C) for 20-25 minutes, or until the pastry is golden brown and the internal temperature of the beef reaches your desired doneness.
Resting and Serving
Let the beef Wellington rest for 10-15 minutes before slicing and serving. This will allow the juices to redistribute, resulting in a tender and juicy dish. Serve the beef Wellington with your favorite sides, such as mashed potatoes, roasted vegetables, or a rich gravy.
Tips for Success
- Use high-quality ingredients for the best flavor.
- Don’t overcook the beef. It should be cooked to your desired doneness, but not beyond.
- Make sure the pastry is sealed tightly to prevent the juices from escaping.
- Let the beef Wellington rest before slicing to ensure tenderness.
What You Need to Learn
Q: What is the best temperature to cook beef Wellington sous vide?
A: The ideal temperature is 135°F (57°C) for 1-2 hours, or until the beef reaches your desired doneness.
Q: Can I use a different type of mushroom for the duxelles?
A: Yes, you can use any type of mushroom you like. However, cremini and shiitake mushrooms are recommended for their earthy flavor.
Q: How can I make sure the pastry is golden brown and crispy?
A: Brush the pastry with egg wash before baking and let it rest for 10-15 minutes before slicing. This will give the pastry time to set and brown.