Tomahawk Steak Wellington

We thought we’d bring this classic into the new age!

 

Equipment needed:
Vacuum Sealer & Bag
Sous Vide
Food Processor
Brush
Sauté Pan
Baking sheet
Parchment Paper
Mixing bowl
Butter knife
Baking sheet
Oven

 

Ingredients:

  • 1 Giant Certified Angus Beef Tomahawk Rib Eye Steak
  • 1/4 cup Motley Mustard
  • 1 lbs White Mushrooms
  • 2 Rosemary Sprigs
  • 200 grams Prosciutto
  • 2 tablespoons Butter
  • 2-4 tablespoons Brisket Fixx
  • 1 box (2 pieces of puff pastry)
  • 2 eggs

Instructions:

  1. Generously season all sides of the Tomahawk Steak with Brisket Fixx & Vacuum Seal. (I find this is where the food saver rolls come in best as you can make a bag long enough for the steak with bone) and place in a preheat Sous Vide @ 135°F for 4 Hours.

*If you don’t hav a vacuum sealer & sous vide, you can bake in your oven until you reach an IT of 135°F.

2. While the steak is cooking, run the mushrooms through the food processor along with the leaves from the rosemary. Chop until it has the consistency of minced garlic.

3. Preheat a sauté pan over medium heat, add butter, spreading around butter to grease entire pan.  Add the mushroom/rosemary mixture and sauté, stirring often until the moisture disappears.  Once finished, transfer to a plate, spreading out evenly to allow it to cool.

4. Once the steak has reached its time in the sous vide (or IT in oven), allow it to rest for 30 minutes.

5. Use parchment paper to lay down 2 pieces of puff pastry (snug tight against each other). Using a rolling pin, gently spread it out (it should add another 2ish inches to each side.)

6. Lay prosciutto on top of the puff pastry, slightly overlapping pieces.  (it should take about 12 pieces…2 deep, 6 across).

7. Spread out the duxelle (mushroom/rosemary mixture evenly on top of the prosciutto, leaving about a 1/2 inch border before the edge.

8. Lay Tomahawk Rib Eye Steak in the centre of the duxelle. Carefully, using the parchment paper to help, wrap the pastry, prosciutto & duxelle around the steak.  Gently press the seams to “fasten” the pastry together.

9. In a mixing bowl, beat eggs to use as an egg wash and brush over the exposed sides.

10. Flip the wellington over on to the a baking sheet that has parchment paper on it.

11. Use egg wash to cover the final “display” side and place in preheated oven at 400°F for 45 minutes.

 

 

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