Go to the Recipe: Beef Wellington Level 1; The Doughboy
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Mine came out perfect. Huge hit. Looking forward to trying one completely from scratch.
Thanks Jimmy. I appreciate the help.
If youre using an oven to cook the meat, in the beggining
Youd want to cook it more to like 126-127, as cooking in the oven the meat continues to cook a little more after you take it out. I would cook to 126 at 275 degrees. then take it out, let the meat rest for 20 minutes, then continue on with the recipe. Second question: Finap temp should be 137-140
Couple of questions. Would the 130 temp be the same if using an oven in place of a sous vide? Also, what is the internal temp of the tenderloin at the end of the precook stage? Is the idea to fully cook it before baking?
Amazing! And that is crescent roll dough, correct? It seems to be very forgiving as you mention
I have made sous vide tenderloin before and chilled it overnight after wrapping in prosciutto before wrapping in pastry. If worried about it being cold in the centre, you can use a thermometer when it cooks the pastry to see internal temp, but I had no issues getting pastry golden but inside warm and not over cooked. I think I did sous vide at 129F.
I’ve cooked beef Wellington the last three years on Xmas but last year was the first sous vide and it was super moist and crispy pastry on bottom (I baked on top of a silpat) whereas without using SV I always had a lot of juices from the meat (delicious but as they say in Britain a “soggy bottom”!).
I also use a mix of mushrooms for the duxelles and deglaze them with bourbon. Basically, I take elements from the serious eats article, Gordon’s and others and each year improvise a bit to make my own. I go both duxelles and pâté because I can never decide. :-)
This year will make duxelles in advance and will sous vide and wrap on Christmas Eve then pastry wrap on Christmas Day. It makes for an easier Christmas Day to focus on family and other elements!! Good luck!!
You could do either assembly with prior prep as long as you cook from chilled at the high temp and not too long (maybe 25 min? ...see note on probe above to see warm but not overcooking). If it were me, I would assemble at home all steps except egg wash, take cold, with careful transport (!!) then fridge again, and put in the oven from fridge post-egg wash.
Here is a shot of last year’s: ;-)
I am planning to make this and serve it at another location. Is it advisable to assemble the entire thing at home or sous vide the beef and assemble on site? Or, retherm beef on site and go from there?
Made Beef Wellington for the 1st time and I must say I’m quite proud of myself. Made a few mistakes along the way (not enough druxelles) but in my defence had to make two Wellington’s due to amount of guests. One of the biggest challenges for me was to find a puff pastry that actually used butter and not palm oil or shortening. Loved how the recipe was broke down - easy to follow. Made a green peppercorn sauce to accompany the dish, which I was told worked great. Will definitely try this one again.
Made two of these for New Year’s Eve and it was really spectacular. The tenderloin was melt-in-you-mouth tender. The duxelles are perfectly rich. That being said, I had a few struggles and a few adjustments I made from comments here, so I’ll try to give something for all the info I took away. I did not purée the duxelles completely, but left some bits. I used the drying method as suggested by Matthew and spread on a baking sheet in a low oven for an hour, stirring every 10-15 minutes. Also added some cognac to the duxelles- good choice. Also cooked the tenderloins 132 F for 2 hours and then let it hold in the Sous vide until I was ready, maybe 15 minutes. My struggles came with the dough. Everyone following this recipe should take into consideration the length of their loin and the limitations of the Pillsbury dough. Because of it’s perforations, you are limited in how much you can roll it to make it a little bigger in the event your tenderloin is pushing the limits of the dough. And then the lattice: I managed to find a lattice dough cutter at Hobby Lobby on NYE day. The secondary dough REALLY should go back in a freezer as suggested but time and space and perhaps enthusiasm to keep moving made this a lot trickier than what I watched in a video. Luckily I made two, so the second lattice went better than the first. I made a spicy mustard/horseradish cream in my siphon and when a tipsy guest took that siphon over it added delicious and messy drama! This was a very rewarding to make - thanks to a great recipe and lots of advice here.
I agree, 10g of thyme is too much. I am going to use one-half tablespoon minced fresh thyme (1 gram).
we haven't tested the pie dough with cup for cup yet. Sorry. No real insights on that one yet. Have you checked out our Guide to pie dough? We have an activity on ingredients that may help you. Please share if you make it, we would love to hear about it.
Hello, I'm thinking of doing this for Christmas dinner, but I have a gluten free diner. Do you think that the GF Cup 4 Cup Pie Crust mix would work well with this recipe?
https://www.cup4cup.com/products/pie-crust/
I made this for the family Christmas dinner in 2018 and it was fabulous and I got rave reviews from my family. This year it is my wife’s family turn. I will make two individual 3.5 lb tenderloins. I am practicing tomorrow on a pork tenderloin, which I am excited to try. I love pork tenderloin!
Sounds like a better method. BW was a popular dish at a club I worked in the South of the Netherlands. The Chef there ( I was just a wine boy ) chopped the mushrooms after sweating them so they still had texture. He took 75 % out of the pan and then went to down sauteing the remaining 25% and adding Cognac to finish. Then he batched it all together. It wasn't a paste like this bit shows.
Shouldn't with this method. This is a mildly deconstructed BW massaged to get the meat just right and minimize the vapor / fluid losses that make the pastry soggy. The meat is cooked SV with the pastry nowhere around it. Then wrapped in a mushroom thing I wouldn't call duxcells then sliced meat. All you need do at that point is cook the pastry shell as the meat is done. That cuts the cook time way down lessening the chances of water logging the pastry. Perhaps I missed it but mustard is usually used in this dish and really makes it pop.
Err on the side of caution and go longer. You can overcook via sous vide but you really have to work at it. It is possible to monitor meat being cooked in a water bath. One way is to place a resident probe in the meat and then the whole show in a thin bag and let the bag collapse around the meat and line. You can monitor the center temp as it cooks that way. Another, if you insist on vacuum sealing, is to use a closed cell foam tape stuck on the side of the bag. Stick a sous vide style probe ( a thin one ) right through the tape, bag and into the meat. Be careful and make sure you have the right kind of tape. Thermoworks sells a good one.
I'm surprised no one's made a mini waterproof BT thermometer that can be placed in a SV bag and sealed in with the meat. It would transmit to a smart phone.
I think he used a full tenderloin. If that's the case the smaller pastry portion the bit recommends would not work.
Can you elaborate on why it didn't turn out? I am curious where you felt it went wrong. #pilsnury
Good luck to do this with a full tenderloin
It looks simple and easy
It is just the opposite
Especially the last part with the doe
Stick to puff pastry wider longer easier then pilsnury
I believe that a traditional Beef Wellington uses both pate and duxelles. The difference is that it uses pate (or foie) in place of the prosciutto they use in this recipe.
This was the X Mas centerpiece. I loved it: the mix of the salt and shallot in the mushrooms with the sweetness of the dough, and the tenderloin in the middle. It was a huge hit with everyone. Would totally make again, and might even try pate with the mushroom layer. This is fabulous.
Puff pastry is the classic and it does work. However, as Julia Child pointed out many years ago, there is always an undercooked ring inside. Her solution was to use Brioche dough, similar idea to the Pillsbury crescent dough. I have used both puff pastry and Brioche dough and I think Julia was right, although puff pastry was acceptable. Never tried phyllo, but buttering and wrapping a bunch of layers around the meat seems like a more labor-intensive approach.
I spread mine on a baking tray and put in a low oven (100C), stirring occasionally. Much less effort than standing over a spitting pot for an hour.
I don't think they remove the leaves in this recipe. Pretty sure the 10 grams includes the stems. *see the pic in step 2 above.
This is similar to how I make my beef wellies. Except my recipe is half Cooks Illustrated half Gordon Ramsay. CI's duxelle's has a touch of heavy cream, and not blitzed to a paste (just right before it becomes a paste). But both ways only have a thin layer of duxelles surrounding the roast. I also tie the roast and let it "dry-age" in the fridge 24-48 hrs. That way it only meets the skillet for a few seconds. I think the sous vide stage is unnecessary and just adds more work. I bake it in a Dufour pastry at 450F, bottom rack, till thermometer reads 112F. The pastry is golden brown by the time the roast is rare.
This is *one* Wellington serving 4-5 right?, although on the pictures it looks two-portion sized?
I made this yesterday. I chilled the finished tenderloins and mushrooms for 60 minutes outside in 35 degree weather, then assembled the prosciutto, mushrooms, and tenderloin, wrapped in saran, and back to the porch for another hour. Then I added the dough, re-wrapped it, and put it in the fridge for the night. On Christmas afternoon I took it out, placed the second layer of dough on it, applied the egg wash, and cooked it in a 425F oven. At 20 min I tented with aluminum foil and at 30 min it came out of the oven. Internal temp was 120. Taste was great although the mushroom paste was extremely rich.
I made this today and was pleased with the taste. I made the mushroom duxelles a on the 21st and vaccum sealed it until today. I had 2lb of tenderloin and I trimmed it down to around 1.5lbs and 6 inches as the recipe called. Cooked for 2.5 hours @ 140°. I made this with caramelized carrots, beef demi glaze and horseradish cream from the site.
Made this for Xmas. Everything worked as described and it is a picture book example of why Sous Vide is great, but: (1) mushroom duxelles is a pain to make (constant stirring for 45 min) and has a strong taste that overpowers the meat, (2) Pillsbury Crescent Rolls dough is a bit sweet to my taste and (3) you run into issues if you take a larger size of tenderloin. Mine was like 2 Lbs and I needed to attach an additional 1/2 can of dough to make it all work. Happy I made it, looked beautiful, not sure I will again.
10 grams of Thyme is a lot. Is this supposed to be 1 gram? I used a stripper to get the leaves off of the thyme which with stems, weighed 10 grams. After not even a gram.
anyone have any thoughts on subbing in the sous vide recipe for a chuck roast?
Ramsay's Masterclass recipe says "Place in the center of the oven and bake for 18 to 20 minutes,
until golden brown. Remove and let rest for 5 minutes before slicing and serving." The video says 380F and the PDF book that accompanies the masterclass says 425F
I don't think it would have much effect.
Gordon's recipe is actually 200F x 35 min after only 5 minutes in the fridge to firm up the outside. If you put it in the fridge the day before you should let it warm up before cooking it at that temp or the inside will not reach serving temperature.
The residual heat from the meat won't negatively affect the inner layers of the dough?
I'm confused by the physics on this one: in the conventional recipe (e.g. Gordon Ramsay) the Wellington is cooked from fridge temperature at 200°C for 15-20 minutes then rested for 10 mins. How is possible that the beef isn't overcooked here?
If you don't sweat out most of the moisture, you will get a soggy crust.
Should be determined by how think the meat is. Count on about 1 hour per inch thickness.
No, wrap it immediately after sous vide or the oven won't warm the meat up enough to eat.
Joule guide for tenderloin says to cook for 2hrs minimum. Will 90 min be enough for this? I know it's not in oven long enough to cook any more.
Do you cool the tenderloin prior to wrapping it?
it is covered in duxelle to absorb all the juice that comes out of the meat so it doesnt soak the pastry. Pate will not do the same thing, unfortunately.
@Donald Wilson it depends on who you ask. Some recipes call for a pâte, some do not. Those that do will argue between a chicken liver pâte and foie gras pâte. Feel free to tweak this to suit your own tastes.
Constantly stir the duxelles for an hour? Really seems like a long time ,my arms are tired just thinking about it.
Should be! Assuming the thickness of your loin is similar to the one in the recipe, the length would not effect cooking time. Good luck! Would love to see a picture on the forum, of the finished project. :-)
I am making this for 10 people so will have ~4-5lb tenderloin, will the joule cook time be the same?
I'm guessing there are 2 advantages of a pre-sear over a post-sear in this case:
1) Searing your meat when it is cold minimizes the chance of cooking the interior
2) The seared meat will add flavor to the sous vide bag (and any sauce you eventually make from the bag juices)
A post-sear is good for giving a fresh crust to a steak, but that is not important here since the surface of the meat is inside the pastry etc.
I thought Beef Wellington was covered in Pate? Is that a different dish or do people interchange pate and the Duxelles regularly?
Wow! This is on my list to try. I LOVE my Joule!
It will be okay. You can also cook the meat and chill it, then assemble your Wellington and leave it in the fridge overnight. Take it out, egg wash it and put it in the oven at 450F for 20 mins. Internal temp will be about 112F ish which is hot enough to serve. So all the prep is done before the big day work allowing you to focus on the pre-dinner drinks. I did this last Christmas and it worked really well, so much so that it’s on the Christmas menu for this year
I suppose you can par freeze it?
Lamb prosciutto. I actually prefer it to pork prosciutto. It is a bit harder to find, but it is generally available.
In your Beef Tenderloin of a few years ago, which was MARVELOUS, the recipe called for Sous Vide of the meat first, sear when the meat is done to your liking. This resulted in the best beef tenderloin we have ever eaten. Why not use this method with the meat?
Can someone recommend a non-pork-sourced substitute for the prosciutto?
I 'm concerned that 360 F for 20 minutes would raise the cook temp on the beef from Med Rare to Med Well? Any thoughts our comments.
Did you try puff pastry or phyllo dough? Why didn’t they work? Looks delicious!
I'm thinking of trying this with turkey thighs
