July 14, 2022
Between the rich and crisp puff pastry, umami-rich mushroom duxelles, and succulent beef tenderloin, beef Wellington is a truly delicious celebratory dish. And while it is, frankly, easy to mess up using traditional cooking methods, the Anova Precision Oven makes preparing perfectly cooked Wellington quick and foolproof.
The recipe below takes a few shortcuts that, while not 100 percent traditional, make for a flavor-packed dish that you can actually pull off in an afternoon. (Or make ahead and bake for tomorrow’s dinner.) The biggest break from tradition comes in using filets instead of a tenderloin roast. These cook relatively quickly and are easier to wrap than the roast. In addition, a slightly more rustic mushroom duxelles does double-duty as a filling ingredient and the base of a sauce. Because the mushrooms are cut into larger pieces, they won’t completely wrap around the filet, but the gains earned from the textural heterogeneity and the time savings are totally worth it.
Lastly, this recipe makes a Wellington with a final doneness that is on the rare side of medium-rare. If you’d like it cooked a little more, follow the time and temperature variations written in the recipe steps. And if you’re concerned about the slight grey band around the filets that comes from searing the meat after the first cook, you can skip that step; keep in mind, though, that the sear develops additional umami flavor for both the meat and the duxelles.