Wife and I just made a beef wellington for the first time. Served with a round of dauphinoise potato, tenderstem broccoli and a little pickled red onion.
Fillet was cooked sous vide first at 58°C for 2 hours before being seared. I thought that doing it this way, some of the liquid would come out of it and not soggy up the pastry, it seemed to do the trick!
Thoughts?
by -Po-Tay-Toes-
Dining and Cooking