In keeping with traditional pre-holiday insanity, I don’t have process photos for this project, nor a good final shot. I honestly didn’t plan to put it up on the blog, which is why you have an iphone picture snapped right before my wife and I ate. But with the holidays coming (I’ll be doing this for 12), I had to share, so here you go. You can cook the steaks to any doneness you want, and to different donenesses (is that a word?) if cooked in batches then refrigerated. You can even prepare the steaks, sauce, and mushroom duxelle all a day or two ahead of time. So without further ado, here’s the recipe. Enjoy!
Sous Vide Beef Wellington
Beef Wellington cooked sous vide then baked.
- 4 center-cut filet mignon 6 oz. each
- 4 tsp fish sauce
- 1/2 lb mushrooms diced small
- 1 tbsp unsalted butter
- 1 tbsp shallot minced
- 1 tbsp garlic minced
- 1 egg large
- 2 puff pastry sheets thawed
- 8 tbsp Gorgonzola 5 oz.
- 1 onion large, medium dice
- 2 celery ribs medium dice
- 2 carrots medium dice
- 3 cloves garlic minced
- 1.5 tbsp olive oil
- 2 tsp beef bullion or demi-glace
- 1.5 bottles dry red wine (4 1/2 cups)
- 1 bottle Ruby Port (3 cups)
- 2 tbsp butter ice cold
Brush steaks with fish sauce and vacuum seal in plastic bags. Refrigerate for 3 days.
Preheat sous vide bath to desired temperature. Add steaks and cook for 3 hours.
While the steaks cook, prepare the sauce. Saute onion, celery, carrots, and garlic in oil in a 6-quart heavy pot over medium-high heat, stirring, until golden, about 10 minutes. Add wines and simmer, stirring occasionally, until mixture is reduced to 1 quart, about 1 hour.
Pour through a sieve into a saucepan and add the demi glace. Simmer until reduced to 2 cups. When the taste is right, bring to a low simmering boil and whisk in butter in small pieces until sauce coats a spoon and is shiny. Season with salt and pepper before using.
Remove steaks from water and place in a bowl of 50% ice and 50% water. Chill for 30 minutes while you prepare filling.
Melt butter in a heavy skillet over medium heat until foaming stops then add mushrooms, shallot, garlic, salt, and pepper. Cook until lightly browned, about 7 minutes. Transfer mushrooms to a bowl to cool completely, then transfer to paper towels and pat dry.
In a small bowl, lightly beat egg to make an egg wash. On a lightly floured surface roll out each puff pastry sheet into a 14-inch square. Cut square into 2 even rectangles.
Put 1 tablespoon Gorgonzola in center of each square and top with 1/4 mushroom mixture. Top mushroom mixture with a steak then top with 1 more tablespoon Gorgonzola. Wrap 2 opposite corners of puff pastry over steak, overlapping them. Seal seam with egg wash. Wrap 2 remaining corners of pastry over steak and seal in the same manner. Seal any gaps with egg wash and press pastry around steak to enclose completely, trimming off any excess pastry. Arrange beef Wellington, seam side down, in a non-stick baking pan lined with parchment paper. Chill Wellingtons, loosely covered, for at least an hour and up to one day. Meanwhile, preheat oven to 425°F. Brush top and side of each Beef Wellington with some remaining egg wash and bake 20 minutes, until pastry is golden. Finish with red wine reduction sauce.