Did beef wellington the other day. Worked really well. Sous vide the tenderloin first, then pop it in the fridge for a bit. Roll out the puff pastry, prosciutto, duxelle and wrap. Pop in the oven till puff pastry is browned and crispy. The meat will warm but not over-cook while the pastry bakes.
I think the next time i make it, i'll do individually portioned pieces instead of a large log.
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