Sous Vide BEEF WELLINGTON Perfection!

Step 1

Start by removing all of the silver skin from the tenderloin and tie it with butchers twine to keep its shape. Then season well with salt, freshly ground pepper and garlic powder, then vacuum seal it and cook it sous vide @129°F / 53°C for 2 hours.

Step 2

Once done take it out of the bag and discard the liquids from the bag and sear it with the flamethrower to get a nice crust. Then brush on a nice layer of dijon mustard.

Step 3

Place down a nice layer of plastic wrap and lay some parma ham down. Then place your tenderloin in the ham and roll it tight with the plastic wrap and place it in the freezer for 1 hour.

Step 4

Roll your puff pastry flat and then take the tenderloin out of the plastic wrap and place it in the pastry. Again roll it tight with some plastic wrap and let it firm up in the refrigerator for about 1 hour.

Step 5

Take it out of the refrigerator and take it out of the wrap. Brush the puff pastry with some egg wash. place it in the oven to bake @450°F for about 15 minutes or until the pastry is fully cooked. All that's left is to slice it all up and enjoy your perfect BEEF WELLINGTON!

Step 6

Place it in the oven to bake @450°F for about 15 minutes or until the pastry is fully cooked. All that's left is to slice it all up and enjoy your perfect BEEF WELLINGTON!