I have watched Gordon Ramsay’s video on how to make beef wellington over and over. It is very daunting. It seems like the kind of dish that will always end up overcooked or undercooked. Either way, a piece of really good (and damn expensive!) meat goes to waste. So I was contented in ordering them in restaurants, or better yet, having it at my sister-in-law’s, Ginger, who makes it so well.

Enter the Anova, my new favorite kitchen gadget which promises a fail-proof cooking of this wonderful piece of beef. Use beef tenderloin (center cut). I used two pieces of filet mignon since I wasn’t able to order the longer piece from the butcher because I forgot that i was going to make this today… It is Superbowl and I cheer for a 40 year old quarterback with a really bad defense, so I had many things on my mind.

Here’s what you need for this dish: 1 pound of beef tenderloin, 1 shallot, 3 cloves of garlic, 8 oz mushrooms, prosciutto, mustard,puff pastry, egg wash.

The beef is seasoned and  cooked  for 2 hours at 124F.

While that’s cooking, start making the duxelle. Use an 8oz crimini mushrooms (chopped), 1 shallot (minced), and 3 cloves of garlic (minced). I put all these in a food processor because I’m lazy. Just make sure you do it in pulses so it does not end up pureed.

Once beef is done, remove from vacuum and pat dry.

Freeze for 20 minutes. Then wrap with puff pastry. Brush with egg wash.

Bake for 475F for 10 minutes or until crust is golden brown

In my years of winning and losing, there is one thing I learned — GRACE (not an easy feat nowadays with all the clever memes). So I will refrain from spouting opinions on that game today. My team had a disappointing finish to an otherwise great season, but my beef wellington, however, finished great! Thank goodness to technology…

This was a successful first try! I would be more careful in choosing my prosciutto, though, because the one I used here was salty. Otherwise, it turned out pretty and delicious! If only the Patriots won, the day would have been perfect.