beef wellington soux vide?

[Paul Romanuk]

 

Question I'm hoping someone can help me with....

 

I want to do a beef wellington and, I'd like to cook the beef first in a water bath to get that nice uniform done-ness... Is it possible to do this, or would it be overcooked if I did it in the water bath, then wrapped it and baked it?

 

Thanks! 

 

 

[Dom O]

Hi Paul,

 

An interesting idea. I agree your sous-vided your beef it is going to juicy and perfectly medium rare - if only you could get a pastry crust on it!

 

But by trying to finish it in the oven to cook the pastry you are going to start drying out the beef and by the time the pastry has cooked your beef will be well over-cooked.

 

Beef Wellington is one of those classics that is probably best done traditionally - with an oven and a timer- that pastry casing is the classic way of keeping the beef succulent and not drying out anyway.

 

I'm not saying there isn't some ingenious way to get your sous-vided beef into pastry - or perhaps you could deconstruct your wellington with sous-vided beef, and the pastry separate.

 

Let us know if you find a way :)