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 Beef Wellington. Chuck roast seasoned with salt and cooked 131°F / 48 hours. Pulled, chilled, and seared. Diced mushroom, shallot, and garlic and cooked until all moisture was gone. Spread spicy mustard over the beef and then wrapped beef in prosciutto and duxelles, then tossed in freezer for 30 minutes. Removed, wrapped in puff pastry, added a puff pastry lattice, then baked at 475°F for 15 minutes until golden. Album here https://imgur.com/gallery/wx7RXhh

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That does look pretty amazing !   I've never seen this done with anything other than fillet.....

 

As others have said can you report on how it worked out using that cut of meat ?

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Chuck, cooked sous vide for 48 or more hours, is FAR better than tenderloin.

 

AA, that is just gorgeous.   

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One question, did you tie your roast before going into the sous vide?  I have a 3 pounder that is nicely cylindrical and I'm going to try to replicate your dish this weekend.

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