Sous Vide Beef Wellington

This is an adaption three ways from a Gordon Ramsey recipe I saw in a magazine and blended with a Tyler Florence one I found on the Food Network website as well as, Alex the French Guy  on YouTube. You can adapt this to any size beef tenderloin but try to use the centre cut to get the best tube shape. It doesn't make sense to plan on leftovers because the pastry will be soggy the next day. I made this with Bill and Erin for Christmas 2020 Covid style and then again, the next year with everyone at my table. The big difference was I sous vided the meat before encasing it in puff pastry.

For the Duxelles:

• 1 1/2 pounds of mushrooms
• 2 shallots, peeled and roughly chopped
• 4 cloves garlic, peeled and roughly chopped
• 2 sprigs fresh thyme, leaves only
• 2 tablespoons unsalted butter
• 2 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• One 3-pound center cut beef tenderloin
• Extra-virgin olive oil
• Kosher salt and freshly ground black pepper
•  12 thin slices prosciutto
•  6 sprigs of fresh thyme, leaves only
• 2 tablespoons Grainy mustard
•  Flour, for rolling out puff pastry
• 1 pound puff pastry, thawed if using frozen
• 1 large egg, lightly beaten
• 1/2 teaspoon coarse sea salt
• Minced herbs, for garnish

Peppercorn Sauce

•  2 Tbsp unsalted butter
  
•  2 large shallots finely chopped
  
• 1 ½ tsp. black peppercorns
• ½ white peppercorns
• 1/3 cup dry white wine
• 1 ½ tsp. red wine vinegar
• 1 ½ tsp. sugar
•  ½ cup brandy
  
•  2 cups chicken stock
•  2 cups veal or beef stock
•  1 ¼ cups heavy cream
•  ¼ cup green peppercorns rinsed and drained

Make the Duxelles:

The day before add mushrooms, shallots, garlic, and thyme to a food processor and pulse until finely chopped. Add butter and olive oil to a large sauté pan and set over medium heat. Add the shallot and mushroom mixture and sauté for 8 to 10 minutes until most of the liquid has evaporated. Season with salt and pepper and set aside to cool uncovered in the fridge overnight.

Prepare the Beef:

The morning before tie the tenderloin in 4 places so it holds its cylindrical shape while cooking. The tenderloin is seasoned, then chilled for an hour. Drizzle with olive oil and sear on a high heat rolling to evenly brown including the ends but 2 minutes a side. To sous vide, place the meat in a plastic bag and cook using the sous vide method for 2 and a half hours, at 122°F. It is then chilled in the fridge overnight.

The next day, remove the meat from the bag and dry the exterior with paper towels, reserve the liquid to add in your peppercorn sauce. Set out your prosciutto on a sheet of plastic wrap (plastic needs to be about a foot and a half in length so you can wrap and tie the roast up in it) on top of your cutting board. Shingle the prosciutto so it forms a rectangle that is big enough to encompass the entire filet of beef. Using a rubber spatula cover evenly with a thin layer of duxelles. Season the surface of the duxelles with salt and pepper and sprinkle with fresh thyme leaves. Cut off twine from the tenderloin and smear lightly all over with mustard. Allow to cool slightly, then roll up in the duxelles covered prosciutto using the plastic wrap to tie it up nice and tight. Tuck in the ends of the prosciutto as you roll to completely encompass the beef. Roll it up tightly in plastic wrap and twist the ends to seal it completely and hold it in a nice log shape. Set in the refrigerator for at least 30 minutes to ensure it maintains its shape.

When you are ready to cook, preheat oven to 425 degrees F. On a lightly floured surface, roll the puff pastry out to about a 1/4-inch thickness. Depending on the size of your sheets you may have to overlap 2 sheets and press them together. Remove beef from refrigerator and cut off plastic. Set the beef in the center of the pastry and fold over the longer sides, brushing with egg wash to seal. Trim ends if necessary, then brush with egg wash and fold over to completely seal the beef - saving ends to use as a decoration on top if desired. Top with coarse sea salt. Place the beef seam side down on a baking sheet. Brush the top of the pastry with egg wash then Tyler Florence suggests you make a couple of slits in the top of the pastry using the tip of a paring knife to create vents that will allow the steam to escape when cooking. Alex the French Guy did not. Bake for 40 to 45 minutes until pastry is golden brown. Remove from oven and rest before cutting into thick slices. With the sous vide method you are cooking the pastry not the meat. Garnish with minced chives, to make Peppercorn Sauce. follow link.