First attempt at beef Wellington

[Meatyorology]

I seared the filet then cooked it sous vide before wrapping it. It was easier than I expected and cooking it sous vide is easy mode but the meat was not nearly as tender as I would have expected for $25/pound prime tenderloin.

[texastweeter]

Olive tapenade or mushroom duxelle in between the puff pastry and the tenderloin?

[Troutman]

Never heard of olive tapenade with beef Wellington. You some kinda Italian/British blend in your bloodline? Did you go sneak off and get you AncestryDNA kit ??

[texastweeter]

Nope, had it twice with olives at restaurants, not a fan. Ancestry DNA says I'm VERY predominantly Scottish. My short squatty foul tempered stature agrees. Troutman

[Meatyorology]

Yes there is a picture of the duxelle in there on top of the parma ham

[texastweeter]

Good deal. I think it is way better with the duxelle than a tapenade. Well it looked fantastic. Do you have a pic of the loin out of the cryobag raw?

[Woodson]

I want to do this.

[mountainsmoker]

I am a little surprised it turned out a little tough. What grade was the tenderloin. Tell us a little about your cook. You seared it, what was it's temp when you put it in the SV. What was the SV temp and how long. Once you wrap with the pastry, how long did you cook it and what was the temp of the tenderloin when you took it out.

[Meatyorology]

It was prime tenderloin, I seared it, gave it a little coat of mustard and let it cool down (maybe 15 minutes) before bagging it and cooking sous vide at 126 for 2 hours. The tenderloin was 124 in the center after cooking. Then I chilled it in the fridge before making the duxelle.

[RonB]

That looks great.

[Bill P]

Looks awesome. Bet it tasted as good as it looks. Nice going!

[barelfly]

This is one of my favorite meals to make. You have a nice pastry dough there as well! Is it homemade pastry?

[Meatyorology]

It was a "European" store bought pastry, I had never heard of the brand.

[Greygoose]

Nice work there

[fzxdoc]

What a beautiful look to that cook. I bet it tasted great, even if it wasn't fall-apart tender. You had some awesome flavors wrapped around that piece of meat.

Kathryn

[HawkerXP]

Looks great!

[jgreen]

Looks fantastic. That pastry is phenomenal. Maybe longer in the SV bath would be more tender? Not an expert on that but I think that is usually how it works.

[Troutman]

That was an excellent looking Wellington. Looks like you did everything correctly. I too am surprised that you thought the beef was tough. I normally don’t buy prime tenderloin because even the lesser grades are super tender. I’m wondering if it had something to do with the shocking of the meat after you cooked it.

[Meatyorology]

I may have been overly harsh in my initial assessment, the subsequent slices I have had as leftovers have been quite tender and tasty albeit without the having that fresh crispy pastry, but still very good. Will definitely give it another go before crowning it the new traditional Christmas eve dinner but it is now on the short list. Thanks all for the replies and feedback

[klflowers]

Every time I think this site has given me the last something new, I am proved wrong. Beef Wellington. Duxcelle. Tapenade. Damn.