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Sous Vide Beef Wellington

Sous Vide Beef Wellington

Serves 4 to 6

One of the hardest recipes to perfect is Beef Wellington.  The meat either is too dry and overcooked or the pastry becomes soggy.  By using the Sous Vide method, the meat is precooked to the desired temperature.  The prosciutto wrapped around the meat before it is wrapped in the pastry provides another barrier to prevent juices from making the pastry soggy.   


2lbs center cut beef tenderloin
1 tbsp vegetable oil
2 tbsp of unsalted butter
4 sprigs fresh thyme
1 cup shiitake mushrooms, diced
1 cup cremini mushrooms, diced
½ cup shallot, minced
3 cloves garlic, minced
4 slices prosciutto
1 tbsp balsamic vinegar
2 egg yolks, beaten
2 tsp water
1 sheet frozen puff pastry, thawed
Salt and pepper
beef wellington
  1. Preheat the water bath to 133°F.  This will result in a medium rare finish.  The temperature can be set higher or lower depending on your desired doneness.
  2. Truss the beef tenderloin with butcher’s twine.  Season with salt and pepper.
  3. In a large cast iron frypan over high heat add the oil until it begins to shimmer.
  4. Place the beef tenderloin in the frypan and sear all sides until a nice brown crust forms, approximately 2 minutes per side.
  5. Place the beef tenderloin in a bag with two sprigs of the thyme.  Vacuum seal the bag or use the water displacement method.
  6. Put the bag in the water bath and cook for 1 ½ hours to 2 hours.
  7. While the meat is cooking add the butter to the same cast iron frypan with the browned meat bits.  Once the butter has melted add the mushrooms and saute until brown.  Add the leaves from the remaining thyme sprigs, garlic and shallots until they become frequent and translucent, about 2 minutes.  Add the balsamic vinegar, mix and cook for another 30 seconds.  Remove the mushroom mixture from the heat and place it in a container and set aside in a refrigerator.
  8. When the beef tenderloin has finished cooking, remove from the water bath and bag.  Pat the tenderloin dry using a paper towel.
  9. Lay a large sheet of plastic wrap on a work surface and place the prosciutto on the middle of it, overlapping slightly to create a square. Spread half of the mushroom paste evenly on top.
  10. Place the beef tenderloin on top of the mushroom covered prosciutto.  Using the plastic wrap, roll the prosciutto over the tenderloin, then roll and wrap the plastic film to get a nice even thick log.  Place in a refrigerator and let chill for 30 minutes.
  11. Lay out the pastry on a work surface.
  12. Remove the plastic film from the tenderloin and place it on the pastry.  Wrap the pastry around the tenderloin.
  13. In a small mixing bowl, add the eggs and water and mix together.  Using a pastry brush, cover the outside with the egg wash.  Cover with plastic wrap and let chill for 30 minutes.
  14. Preheat the oven to 425°F
  15. Score the pastry lightly and brush with egg wash again.  Sprinkle with salt on the top.
  16. Place the Wellington in the hot oven and cook for 10 to 15 minutes until the pastry is golden brown.
  17. Remove from the oven, slice and serve.

Kuraidori Sous Vide Precision Cooker

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