Statehouse Beef Wellington Recipe

Directions for Statehouse Beef Wellington

1. 1

   Prepare the Beef

   Season the Angus sirloin with salt and pepper. Sous vide the beef at 129°F (54°C) for 2 to 3 hours.

2. 2

   Make the Duxelles

   In a skillet, melt the butter over medium heat. Add shallots and garlic, and sauté until soft. Add mushrooms and thyme, cooking until the moisture evaporates. Season with salt and pepper, then set aside to cool.

3. 3

   Assemble the Wellington

   Lay out the prosciutto slices on a sheet of plastic wrap, slightly overlapping. Place the cooled duxelles on top, then place the sous vide beef in the center. Wrap tightly using the plastic wrap and refrigerate for 30 minutes.

4. 4

   Wrap in Bacon

   Remove the beef from the plastic wrap. Lay bacon strips over the beef and wrap it tightly again. Chill for another 30 minutes.

5. 5

   Wrap in Puff Pastry

   Roll out the puff pastry on a floured surface and place the wrapped beef in the center. Fold the pastry over the beef and seal all edges. Brush with beaten egg and chill for 15 minutes.

6. 6

   Bake the Wellington

   Preheat the oven to 400°F (200°C). Bake the Wellington for 25-30 minutes or until golden brown. Let it rest for 10 minutes before slicing.

7. 7

   Prepare the Sauce

   In a saucepan, combine red wine and cranberry sauce. Simmer for 10 minutes until reduced slightly.

8. 8

   Cook the Carrots

   Blanch baby carrots in boiling water for 3-4 minutes, then transfer to an ice bath. Glaze with butter and season with salt.

9. 9

   Serve

   Slice the Wellington and serve with the red wine cranberry sauce and glazed baby carrots.