I'm planning on serving a Boeuf en croute for Christmas, and have been thinking maybe I sould try doing it sous vide, to ensure that the meat is properly cooked through (don't think the guests are very fond of rare meat). The plan is to sous vide the meat for a few hours at 58 C, before wrapping it in onion, mushrooms and pastry and finnishing it in a hot oven until the pastry browns.
Would this work, or would it result in overcooking the meat? Should I chill the meat first, to prevent overcooking? If so, how and how much should I chill it? I certainly don't want the meat to be cold inside when the pastry is done..