Sous Vide Beef Wellington with Cream and White Wine Mushroom Sauce

Ingredients

• 4 beef tenderloin fillets
• 4 squares of frozen puff pastry, defrosted
• 1 egg, beaten
• Mushroom white wine sauce
• 4 knobs butter for frying
• Sea salt and pepper
• 2 tablespoons butter for sauce
• 2 shallots, diced
• 4 cloves garlic, minced
• 4 cups sliced mixed wild mushrooms (such as cremini, shiitake and oyster)
• 1 cup white wine
• 1 cup whipping cream