Do You Sear in Sous Vide Beef Wellington

Introduction & method

Beef Wellington is a favourite commemoration dish. If information technology'due south made well, it's spring to impress, just it's not easy to get the beef fillet cooked right while maintaining a firm and well-baked pastry crush. Plus the fillet of beef is frighteningly expensive. Every bit an experiment, I decided to try making beef wellington with a cheaper cut of beefiness (I ended upwards with topside, which toll less than one-half the price of beefiness fillet), and pre-cooking information technology using the sous vide technique. It turned out actually well. Some versions of beef wellington have the meat wrapped in Parma ham, and some include a layer of pâté de foie gras. I think the dish is plenty rich enough just with the meat coated in mushroom duxelles, so that'south what I'thou doing, along with crêpes to terminate the bottom going soggy.

Prep the Beef

Prepare your sous vide immersion circulator or water bath to 56°C (133°F) and heat it up.
Trim off any fat from the beefiness, and cut the joint to shape - it needs to be like a cylinder, about 75mm (3 inches) diameter. This is the natural shape for fillet, but not for many other cuts, so attempt to purchase something that tin be cut down to a cylinder. Conduct in listen y'all might accept to cutting off quite a lot then buy more than meat than you demand for this. Season the beef all over with common salt, blackness pepper and thyme. Put it into a vacuum pouch and suck the air out and seal it with a food-saver gadget. Or use a zip-lock pocketbook and when the water is upwards to temperature put the bag in, let the h2o displace the air and close the zip. Cook for 4 hours.

Pastry

Beingness realistic, you lot'll probably buy gear up-fabricated, fix-rolled puff pastry. Simply if you exercise want to push button the boat out, this rough puff pastry is piece of cake to make and has a texture that'due south kind of halfway between puff and shortcrust pastry. Your butter needs to be cold and hard, so stick it in the freezer for 30-hr. Mix the salt into the flour in a large basin. Partially unwrap the butter, dip the open end into the flour, then grate butter into the flour, dipping the end of the butter into the flour every now and again. When the butter'due south all grated, fold information technology into the flour with a knife. At present add water, one tablespoon at a time. Stir each add-on in thoroughly before adding the adjacent one: you don't want to add too much. Simply under a cupful should be enough to make the dough stick together in a ball. Wrap it in plastic motion picture and place in the fridge to balance for at least half an hr.

Mushroom Duxelles

Clean the mushrooms and chop them as finely as y'all can. Peel and finely chop the onion. If you take a machine in your kitchen that tin can aid you with this chopping, I encourage you lot to make utilize of it because doing this corporeality by paw is a tiny chip soul-destroying. Heat a piddling oil or butter in a big frying pan and throw in the mushrooms and onion. Fry gently for five-10 minutes, stirring regularly. You want the mushrooms to surrender every bit much of their moisture as possible. and the duxelles mix should be a bit like a paste. Set aside to absurd.

Make a Crêpe

Whisk together the flour and salt, and then the milk, and then the egg. Shell until smooth and fairly runny - add together a dash more milk if it'south besides thick. Prepare bated to remainder for 30 minutes. Heat some butter or oil in a large frying pan and when it'due south hot, pour in some of the pancake mixture and swirl it round until information technology'south big enough to encompass the bottom one-half of the meat. When the underside is golden, turn it over and cook the other side. When washed, remove from pan and set aside.

Finish the Beefiness

When the beef has had its 4 hours, remove it from its plastic bag. Some juices will accept escaped, so pour these into a bowl and utilise them subsequently in a sauce. Pat the beef dry and sear it all over in a very hot pan with a tiny bit of oil in it. You desire to get a good charred crust on the beefiness. While it'southward even so hot, paint it all over with Dijon mustard. Set aside.

Assemble the Beefiness Wellington

Sprinkle some flour on your worktop and rolling pin. Whorl the pastry out into a rectangle that'due south about 5mm (quarter inch) thick. Lay out two long strips of cling film, slightly overlapping, and transfer the pastry onto it, leaving a pocket-size margin at the bottom edge. Cut the crêpe into a rectangle that will fold halfway up the sides and ends of the meat. Spread duxelles in a sparse layer on the crêpe, identify the meat in the eye, and spread the remaining duxelles over the top and sides. Enhance the pastry up and over the long side of the meat. Trim the pastry if necessary and so yous get a 2cm (just nether an inch) overlap along the centre. Employ a chip of h2o as glue and rub downwardly the seam with your finger. Squeeze the ends together and fold it up onto the superlative of the bundle. Trim off backlog pastry and seal with h2o. Pull the edge of the cling film that's nearest to yous up and over the tiptop of the parcel, then commencement rolling the whole lot towards the far edge. Twizzle the ends of the cling film tightly to shrink the parcel. Wrap as tightly as yous can in ii-3 more than layers of film and identify in the fridge to chill for an hr.

Decorate and Bake

Preheat your oven to 200°C (392°F) for a fan oven, 220°C (428°F) conventional, gas 7. If you want to apply decoration, roll out some of the excess pastry every bit thinly equally you can, and cutting leaves, stalks, berries or any you want. Or you can go out the wellington plain but I don't recommend scoring patterns into this pastry equally it doesn't puff up much. Take the wellington from the firdge, unwrap it and paint the peak and sides with eggwash. Stcik your leaves however you want them and lightly brush with eggwash. I was concerned that the pastry might spread out at the bottom of the wellington, so I put information technology in a loaf tin for the get-go 15 minutes. And so I took it out and broiled it for 15 minutes more. When your pastry is golden-brown, accept information technology out and let it rest for 10-15 minutes before cutting it into thick slices. Yum

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Source: https://www.keefcooks.com/beef-wellington-cheap-sous-vide-method

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