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Beef Wellington
Beef Wellington

GrillGrate Beef Wellington

  

December 5, 2017

On the quest for a new holiday inspired recipe for 2017 Beef Wellington pretty much fell in our laps. Not the easiest recipe to prepare but if you have the time and patience this one will simply knock the socks off your guests this year. A traditional take on a classic recipe is updated slightly with the addition of grilling the mushrooms and onions for the "duxelle". Grilling adds a level of flavor you simply cannot get if you just saute the mushrooms and onions. The beauty of this recipe is that it can be done in several stages. You can even do 80% of the work a day ahead of time so that all you will need to do is wrap it with puff pastry and bake the Wellington once you are ready to eat. Keeping this recipe grill-centric, we even cooked it outdoors on a pellet grill!

  • Prep: 1 hr 30 mins
  • Cook: 1 hr
  • Yields: 8-10 Servings

Ingredients

1 whole beef tenderloin, center cut

4 large portabella mushrooms, stems removed

1 red onion cut into ½ inch thick slices

5 T olive oil blend

1 T minced fresh thyme

4 cloves of minced garlic

2 boxes puff pastry sheets (Pepperidge Farms) defrosted

10-12 slices Prosciutto

2 Eggs

1 cup Dijon Mustard

Butcher twine

Kosher salt

Freshly ground black pepper

Directions

1Begin by either having your butcher clean up and trim your tenderloin or by doing so yourself. The chain, head and tail along with all the silver skin need to be removed.

2Set your grill up so that you have a section of grates with the flat side up and a section with the rails up. Preheat the grill to medium high so that the surface of the grates is at least 650F. Ensure the flat surface is clean prior to cooking.

3Thoroughly season the beef tenderloin with 2 T of the olive oil, salt and pepper. Tie the tenderloin with butcher twine to help it keep its nice round shape. Season the mushrooms and onions in the same fashion. Place the onions and mushrooms on the rails and the tenderloin on the flat side. Sear the beef tenderloin on all sides to a nice golden brown. Grill the mushrooms and onions until they are tender. Remove everything from the heat and cool down by placing in a refrigerator.

4Once the mushrooms and onions have cooled give them a rough chop and then place them into a food processor. Grind the mixture briefly- you do not want a paste but more of a ground up appearance. Get a large sauté pan or skillet hot with the remaining tablespoon of olive oil. Add the minced garlic and lightly brown before adding the mushroom and onion mixture. Add the fresh thyme and lower the heat to medium. Stirring pretty much constantly you want the mixture to evaporate as much moisture as possible. Depending on the moisture content of the mushrooms this step may take up to 10 minutes. Allow the mixture to completely cool.

5Arrange the prosciutto on a flat surface overlapping slightly so that you have an area roughly 12” x 18”. Spread the mushroom mixture on top of the prosciutto, down the center. Remove the tenderloin from the refrigerator and cut off the butcher twine and brush the entire thing down with Dijon mustard. Place the Dijon coated tenderloin on top of the mushroom mixture. Wrap the prosciutto completely around the tenderloin so that it is completely covered. Lay out two large sheets of plastic wrap on a flat surface slightly overlapping. Place the prosciutto wrapped tenderloin on the plastic wrap and wrap the entire thing up much like you did with the prosciutto. Firmly grab the ends on the plastic wrap and roll the tenderloin up into a tight sausage of sorts. Tie the ends of the plastic wrap tightly so the tenderloin holds its nice round shape. Place into a refrigerator for at least an hour or overnight. The final steps of wrapping with the puff pastry can be done about an hour or so before you plan to eat.

6For this recipe we decided to use a pellet grill for the final step in actually baking the Wellington but you can use your indoor oven or any grill if you know how it performs at low heat. Preheat your pellet grill, grill or oven to 390F.

7Place two pieces of the puff pastry slightly overlapping on a lightly floured surface. Using a rolling pin roll out the puff pastry to about half of its original thickness. Remove the plastic wrapped tenderloin from the refrigerator and carefully unwrap it and place on the lower half of the puff pastry. Roll the puff pastry over the entire tenderloin so that it is completely enveloped. Trim excess pastry from the ends and tuck the pastry underneath. Prepare an egg wash with the two eggs and a bit of water. Brush the uncooked Wellington with the egg wash. If you are feeling creative, you can decorate your Wellington with additional puff pastry. We did a few spiral stripes and some holly leaves and berries. Spray a baking sheet with some cooking spray and place the Wellington onto the sheet. Place in preheated pellet grill, oven or grill. Allow to cook for about 30 minutes before checking the internal temperature with an instant read thermometer. You are shooting for a nice golden-brown crust with internal temperature of the meat around 130F. Keep in mind you will have some carry over cooking.

8Slice into 1.5”-2” thick slices and serve immediately.

9This dish pairs well with a variety of sauces. We served it with a simple brandy- black pepper cream sauce. A red wine and mushroom sauce would also work nicely!

10Click Here For A Deeper Dive On This Recipe With Many Additional Pictures

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2 Comments
  1. I made this last Christmas and it was unreal. It won my the love and adoration of my peers and family. I wish i could upload a pic -it was literally perfect.

    Doing it again this year. Going to be my new Xmas tradition.

    Thank you!

  2. Thanks David! We are so glad the recipe turned out well for you. Can’t wait to hear how much better your next one will be! #C4L

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