Beef Wellington’s origins are disputed: food historian Leah Hyslop argues it is more likely a 20th-century American dish than a British one named for the Duke. This recipe applies sous vide to the tenderloin before wrapping it in prosciutto, duxelles, and puff pastry. Precise temperature control solves the classic problem of the pastry finishing before the beef reaches target doneness. Continue reading Recipe: Sous Vide Beef Wellington