Recipe: Sous Vide Beef Wellington - Sous Vide Guy | Foodtalk

Name: Recipe: Sous Vide Beef Wellington - Sous Vide Guy | Foodtalk
Total time: 180 min
Ingredients: 3 lbs beef tenderloin, trimmed of fat; 2 tbsp high quality Dijon mustard, if possible; 1 sheet of thawed puff pastry (making your own is very, very rarely worth the effort); 6 slices of prosciutto; 8 oz crimini mushrooms; 1 large shallot, diced; 3 cloves of garlic, minced; 1 tbsp unsalted butter; 1 large egg, beaten; 2 tbsp milk, for the egg wash; Kosher salt and freshly cracked black pepper to taste

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Recipe: Sous Vide Beef WellingtonBy Jack Lawson Beef Sous VideJanuary 20, 2022Sous Vide Beef Wellington leads to perfectly cooked end-to-end beef tenderloin…

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Ingredients

3 lbs beef tenderloin, trimmed of fat
2 tbsp high quality Dijon mustard, if possible
1 sheet of thawed puff pastry (making your own is very, very rarely worth the effort)
6 slices of prosciutto
8 oz crimini mushrooms
1 large shallot, diced
3 cloves of garlic, minced
1 tbsp unsalted butter
1 large egg, beaten
2 tbsp milk, for the egg wash
Kosher salt and freshly cracked black pepper to taste