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 for the Ultimate Beef Wellington: https://www.certifiedangusbeef.....com/recipes/Ultimat

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

Learn more about the Tenderloin Roast (on in this case the Chateaubriand!): https://www.certifiedangusbeef.....com/cuts/Tenderloin

~~ If it's not CERTIFIED, it's not the best. ~~

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