Tags: dinner beef
Active Time: 1 hour
Passive Time: 2 hours + overnight
Serves: 6-8

Beef wellington, whole tenderloin

Adapted from Serious Eats and Skillet Lifehacker

• Beef tenderloin: center cut (aka Chateaubriand), trimmed of silverskin and fat, about 1 pound (2 8oz steaks)
• Kosher salt: to taste
• Black pepper: to taste
  
  
• Neutral oil: 1 tbsp + 1/2 tsp
  
  
• Prepared horseradish: 2 tbsp
• Dijon mustard: 1 tbsp
  
  
• Mushrooms: 1 lb, cleaned, trimmed, and roughly chopped
  
  
• Unsalted butter: 4 tbsp
  
  
• Shallots: 2 medium, finely sliced (about 1/2 cup)
• Thyme leaves: 2 tsp, fresh, finely minced
  
  
• Cognac: 1/2 cup
  
  
• Heavy cream: 1/2 cup
• Soy sauce: 2 tsp
  
  
• Prosciutto di Parma: 1/8 lb, sliced paper thin
• Foie gras pate: 2 oz
• Flour: for dusting
• Frozen puff pastry: 14 oz, thawed
• Egg: 1, beaten
  
  
• Coarse sea salt: to taste
• Chives: 1 bunch, finely minced

• You can do this without a sous vide, just cook at 425F for 35-45 minutes. The internal temp should be 110F for rare and 120F for medium rare. The sous vide takes the guesswork out of beef wellington, since getting the balance right can be difficult
• Spicy brown or hot English mustard can be subbed for Dijon
• Kenji suggests button, cremini, shiitake, portabello, or a mix of mushrooms
• Brandy or barrel-aged bourbon can be subbed for cognac
• Kenji suggests replacing foie gras pate with fresh foie gras cut into slabs and fried
• Lifehacker suggests a 1:1 dijon:wasabi mayo mix - you can play around with this

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