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Will It Sous Vide? A Most Glorious Beef Wellington
Ingredients
- Puff Pastry: Don’t be a hero; get frozen.
- Prosciutto di Parma: Sliced paper-thin
- Duxelles: I prepared mine by pulsing a pound cremini mushrooms in the food processor until finely-chopped (see photo above), then cooking in a couple of tablespoons butter until they gave up their liquid and began to brown. Once little bits of mushroom began to stick to the pan, I added two thinly-sliced shallots and the leaves of a couple of sprigs of fresh thyme. When the shallots started to soften, I deglazed the pan with 1/2 a cup of sherry, scraped up the browned bits, and let that mostly evaporate away. Finally, I topped it off with 1/4 cup of whole milk and a teaspoon each of soy sauce and Worcestershire sauce, and let it reduce down into a nice, spreadable mass of umami goodness.
- Pâté: Store-bought will be just fine.
- Spicy Mustard Stuff: I actually used a mixture of equal parts dijon mustard and Trader Joe’s Wasabi Mayo, because I am an innovator.
- Beef: Roughly 8-ounce pieces of filet mignon tbh
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