#ad If you want to make a perfect Beef Wellington, use the anovaculinary Precision™ Cooker 3.0 to sous vide the beef tenderloin to perfection. Comment ‘LINK’ to have the recipe and product links sent to your DMs. BEEF: 1 center-cut beef tenderloin (about 2–2½ lbs) Kosher salt (1% of the weight of the tenderloin) DUXELLES: 1 tbsp olive oil 2 tbsp unsalted butter 2 shallots, finely diced 2 garlic cloves, minced 1 cup finely chopped leek 2 tsp fresh thyme, finely chopped 2 tsp fresh rosemary, finely chopped 16 oz mushrooms (blend of cremini and shiitake), very finely chopped or pulsed in a food processor 3 tbsp dry white wine ½ tsp kosher salt ½ tsp freshly cracked black pepper ASSEMBLY: Dijon mustard Prosciutto (about 8–10 slices) 2 sheets all-butter puff pastry 1 egg, beaten (for egg wash) Fresh rosemary leaves (optional, for garnish) thefeedfeed.com/thefeedfeed/sous-vide-beef-wellington #feedfeed #anova