How to Make the Ultimate Beef Wellington

We meticulously analyzed each component of a successful Beef Wellington. By first cooking the tenderloin sous vide, you will clear the highest hurdle: perfect doneness. By following the remaining steps of layers building on both flavor and function, and culminating with the adornment of lattice-cut puff pastry, you are bound for Wellington perfection. Special tools include vacuum sealer, immersion circulator, food processor and lattice cutter.

Get the recipe: https://www.certifiedangusbeef.com/recipes/recipedetail.aspx?id=919

INGREDIENTS:
1 (1 1/2 to 2 pounds) center-cut Certified Angus Beef ® tenderloin roast
3 teaspoons coarse kosher salt, divided
1 1/2 teaspoons fresh cracked pepper, divided
8 ounces cremini (baby bella) mushrooms, halved
4 ounces shiitake mushrooms, woody stems removed and halved
3 ounces oyster mushrooms, cut into 2-inch chunks
3 large shallots, halved
2 cloves garlic
2 tablespoons canola oil, divided
1 teaspoon fresh thyme leaves
2 tablespoons brandy or white wine
6 slices prosciutto, very thinly sliced
1 tablespoon Dijon mustard
2 sheets puff pastry
1 cup flour
1 whole egg, beaten

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