Uploaded December 2025 | Updated September 2026, 1 hour ago
Beef Wellington from Frozen | Master the Chef’s Everest
Beef Wellington is often a chef’s Everest—so we took that literally and used ice to our advantage. By cooking from frozen and tracking doneness precisely, we get golden, flaky pastry and perfectly cooked beef, edge to edge.
You’ll need:
• Center-cut beef tenderloin
• Kosher salt (1% of meat’s weight)
• Canola oil + beef tallow (80/20)
• Ground black pepper
• Mushroom duxelles
• Cured meat (prosciutto-style)
• Puff pastry
Steps:
1. Season tenderloin with 1% salt by weight and wrap tightly into a cylinder.
2. Cook sous vide at 130 °F / 54 °C until evenly done; chill 30 minutes.
3. Sear in 400 °F / 204 °C oil/tallow until browned.
4. Season with pepper and refrigerate while preparing duxelles.
5. Lay out cured meat on parchment, spread duxelles, wrap beef tightly, then encase in puff pastry.
6. Cook from frozen for 30–40 minutes until pastry is golden and beef is perfectly cooked.
Key tips:
- Cooking from frozen slows heat transfer for even doneness.
- Tight wrapping prevents gaps and soggy pastry.
- High-heat sear builds flavor before the wrap.
- Precision temperature control is the difference between great and legendary.
👉 Learn the full method and precision cooking approach at: chrisyoungcooks.com/beef-wellington-2
Beef Wellington from Frozen | Master the Chef’s Everest
Beef Wellington is often a chef’s Everest—so we took that literally and used ice to our advantage. By cooking from frozen and tracking doneness precisely, we get golden, flaky pastry and perfectly cooked beef, edge to edge.
You’ll need:
• Center-cut beef tenderloin
• Kosher salt (1% of meat’s weight)
• Canola oil + beef tallow (80/20)
• Ground black pepper
• Mushroom duxelles
• Cured meat (prosciutto-style)
• Puff pastry
Steps:
1. Season tenderloin with 1% salt by weight and wrap tightly into a cylinder.
2. Cook sous vide at 130 °F / 54 °C until evenly done; chill 30 minutes.
3. Sear in 400 °F / 204 °C oil/tallow until browned.
4. Season with pepper and refrigerate while preparing duxelles.
5. Lay out cured meat on parchment, spread duxelles, wrap beef tightly, then encase in puff pastry.
6. Cook from frozen for 30–40 minutes until pastry is golden and beef is perfectly cooked.
Key tips:
- Cooking from frozen slows heat transfer for even doneness.
- Tight wrapping prevents gaps and soggy pastry.
- High-heat sear builds flavor before the wrap.
- Precision temperature control is the difference between great and legendary.
👉 Learn the full method and precision cooking approach at: chrisyoungcooks.com/beef-wellington-2
