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Sukade Wellington style

Tip: Use transglutaminase if you are using smaller pieces of meat and need to 'glue' them together in order to roll up the wellington.Are you using a large piece of meat that you can already roll? Then you do not need to use transglutaminase.

Ingredients

Transglutaminase
chuck Black Angus
Chestnut mushrooms
Chopped shallot
Puff pastry
Mustard
Fleur de sel

Preparation

  1. Separate the chuck and remove the chuck part (you can also have the butcher do this). You will now have two slices of marbled chuck meat, without tough sinew.
  2. Flatten the slices a bit so they are easier to roll.
  3. Carefully sprinkle with the transglutaminase and some fine sea salt.
  4. Roll tightly in kitchen foil to form a nice roll.
  5. Let the rolls rest overnight in the fridge so the transglutaminase can do its work.
  6. Vacuum seal the rolls and cook for about 1 to 1.5 hours in a water bath at 52°C (depending on thickness). Cool down well afterwards.
  7. Put the chestnut mushrooms in a food processor and pulse briefly. Make sure the chestnut mushrooms are not too fine (use the pulse button).
  8. Sauté the chestnut mushrooms on low heat so all the moisture evaporates. Just before they are done, add a chopped shallot and some butter. Season with salt and pepper. Set aside to cool.
  9. Place a piece of puff pastry on foil on the workbench, spread with the cooled mushroom duxelles.
  10. Coat the sous-vide cooked chuck with mustard and place on the puff pastry. Roll up tightly. Brush the puff pastry with egg yolk and sprinkle with fleur de sel.
  11. Place the chuck wellington on a baking tray and insert a core thermometer.
  12. Bake in a preheated oven at 200°C until the puff pastry is nicely colored. Make sure the core temperature does not exceed 50°C.