Venison Wellington - kinda

[Matthew]

After watching an old video Michael had posted, I figured it give it a whirl.
Sous Vide the blackstrap at 120 for 3 hours.
Let it rest on the counter for an hour while I prepared the good stuff.
Shallot, shrooms, garlic, bell peppers, green onions, and a tube of chorizo.



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[Matthew]

The good stuff.



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[Matthew]

Reduced down like a paste.



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[Matthew]

Assembled one all the way with blue cheese, and two with cheddar.



Baked at 400 for 18 min. Directions said 15, but the crust wasn’t golden, so went a little longer.



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[Matthew]

Looked great after the initial cut, but quickly toughened up. Still had great flavor, but just a little over done.



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[Aggiehunter08]

Very nice!

[ThisLadyHunts]

Look delicious! Great presentation but hate to hear it got tough on you. What would you do differently next time to maintain tenderness?

[Matthew]

Look delicious! Great presentation but hate to hear it got tough on you. What would you do differently next time to maintain tenderness?

Will try a lower temp on the sous vide, and let the meat cool longer before baking. Needs to be rare/medium rare.

[TRL75]

Will be trying this

[talltexasshoote]

If you brush the dough with melted butter next time it will brown quicker. Dish looks great.