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Beef Wellington (Sous Vide)

Updated: Jan 20

I've had a sous vide since about 2016 and since then I don't think I remember how to grill a steak the traditional way. I don't think I can every goi back the traditional way. Some people don't like sous vide since they think it's akin to boiling meat but screw them. It's great for roast and especially rib roasts. The main advantage is that you can get end to end pink on your meat. It makes it the best method for beef wellington since you are cooking the meat under the puff pastry and there's more chances of getting the grey ring on your meat.

I made Beef Wellington fairly recently and documented for this blog. I didn't use one particular recipe as I usually like to tweak recipes, usually combining techniques for other recipes. In this case, the recipe usually calls for brushing mustard on the roast before you you wrap it with the prosciutto and duxelle (mushroom spread). I don't care for mustard on the roast so I omitted it.

This isn't a traditional recipe as I won't have measurements for you as I pretty much winged it. I'll get better at this.

As far as the tenderloin, I usually get it at Ranch 99 as that cut is pretty reasonable. It's not the best quality and definitely not prime grade but it's good enough and I can portion it into separate smaller steaks

First step is to cut a section of the tenderloin then tie it in butcher's twice so it form a consistent cylindrical shape when cooking. The tenderloin was pretty small but one we start wrapping the mushroom, prosciutto and pastry levels, it turned out to be a pretty good size.

As far as time and temperature, I did 129 degrees for 4.5 hours. After it was finished cooking, I seared it completely in butter at medium high heat to get that nice crust

I then wrapped it in plastic and put it in the fridge for a couple of hours. I then chopped up a bunch of onions. I got a fairly big basket of mushrooms from Costco which turned out more than was needed for this recipe. Seasoned with salt and pepper and a little wine

Cook it up until there is little moisture if you push it to the side and make a hole.

Pat it out into a pan sheet. Put it into the fridge for about at least 4 hour. to dry out

Wrapping it up, start with a layer of prosciutto, then top off with the mushroom duxelles

Put the meat over the layers (don't forget to remove the butcher's twine). At this point you have the option of putting mustard on the meat, but I don't care for that so i omitted that step. Carefully wrap it towards yourself like a sushi roll

Now there was the step I forgot to document where after you roll into a log, you roll it on a layer of puff pastry and then brush it with an egg wash. I'll get better at the blog stuff and try to remember to take pictures at all steps.

Through the magic of technology, this is what it looks like after 20 minutes at 400 degrees convection oven (425 degrees if non-convection)

Cut it open. Because of Sous Vide, there is very little grey ring on the meat since already pre-cooked so less time needed in the oven.

So it's not too difficult to make Beef Wellington. You can also make single serving versions which I've done before. It's good to not have too much leftovers because Beef Wellington doesn't freeze well.

Anyway, this was a hastily put together post and mainly for content. I will get better at this and document all the steps better in the future.

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