I made a Beef Wellington yesterday using a recipe I've used before. I seared a beef tenderloin very quickly in grapeseed oil and then let it rest for 30 minutes. I then cooked it sous vide at 128 degrees for 2 hours with some salt, pepper, rosemary, and garlic. I removed the meat from the water bath and let it sit for just a few minutes while I rolled out the puff pastry. I then wrapped the fillet in Serano ham, spread some mushroom duxelle on the puff pastry, placed the meat on top of it, and then rolled the puff pastry up with a few slits on top to let out steam. I brushed the pastry with egg wash and then cooked it on a baking sheet for around 15 minutes at 425 until the dough was golden brown. I must have done something wrong because the fillet bled out like crazy. There must have been at least 3 or four tablespoons or juice that WASN'T absorbed by the pastry dough underneath the beef. Lifting it out of the pan obviously was a challenge and it wasn't very pretty.
As I said, I've made this exact recipe before and didn't have this issue. Should I have baked the Wellington at a lower temperature? The meat was already cooked so the baking was only to brown the dough.
Edited by nextguy, 18 January 2010 - 11:08 AM.