Picked up 1kg of fillet today and I'm looking to make a Wellington. I've researched it a fair amount and seen all the usual tricks, layer of prosciutto, layer of filo between duxelles and puff etc. The one thing is regarding SV for the beef and not overcooking it as an end product, CS posted an upload to Instagram a few months back saying they'd made one successfully but with no details of recipe. Anyone got any pointers on this?
