Beef Wellington

 I have a new kitchen gadget: Anova Precision Oven. The other night I made Beef Wellington and I think it turned out pretty good!

Here is the oven with the filet cooking.

After it came to temperature I seared it.

I took the filet out of the pan and made the duxelles.

I rolled out a sheet of puff pastry and put a layer of prosciutto on it. Then two tablespoons of the duxelles. I brushed the filet with Dijon mustard and put it on the duxelles, rolled it up, and sealed with plastic wrap. Then into the fridge for 30 minutes.

Then back into the oven to cook the puff pastry.

I added some cream to the remaining duxelles for the sauce. The recipe didn’t call for it, but who doesn’t like some cream in a sauce?