Sous vide it for two hours at 130 degrees. Cooled completely. Seared in beef tallow and some butter towards the end. Back into the fridge. Made the duxelle, cooled that. Assembled and baked at 425 for 45 mins or so. So good. Lots of effort but rather happy with the outcome.
by MAXXTRAX77
7 Comments
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Damn fine job!
Beef welly…always a good choice. Pastry looks crisp too, strong work.
Nice! I made one too!!
https://preview.redd.it/bizdz61xmg9g1.jpeg?width=4284&format=pjpg&auto=webp&s=601d7f670f3c06ba214b346f54ab7ece0b368dbb
Art.
I usually do this at Christmas as well… though I don’t sous vide first, as 425 for 45 minutes generally does the job. I sear it, wrap it in the duxelles and prosciutto the night before, wrap tightly and chill overnight, then let it sit for an hour at room temp before wrapping in the puff pastry. Gets to about 120ish in 45 minutes, and finished out after pulling from the oven.
Try it without sous vide. I did it both ways and conventional is way better. Kenji is right that sous vide just isn’t right for a wellington.