Beef Wellington


  • 1, 4-5lb. beef tenderloin
  • 3 tbsp Ben's Heffer Dust
  • 16oz mushrooms, minced
  • 1 tbsp garlic
  • 4oz brandy
  • 1 tbsp kosher salt
  • 1 tsp black pepper
  • 16 slices prosciutto ham
  • 2 tbsp Dijon mustard
  • 1 sheet puff pastry
  • 3 eggs, beaten


  • Preheat recteq to full temperature with a sear kit flat side up.
  • Trim beef tenderloin of excess fat and silver skin (membrane) to ensure the roast is consistent in size; this will aid in even cooking. 
  • Season tenderloin with Ben's Heffer Dust and sear on all sides for 1-2 minutes per side.
  • Wrap seared tenderloin in plastic wrap tightly (try to keep it in a round log shape) and place the meat in the fridge to cool completely.
  • In a dry pan, add the chopped mushrooms, garlic, and brandy, and season with salt and pepper.  
  • Cook until mixture is dry, then cool completely.
  • On a clean work table covered in plastic wrap, lay out 8 slices of ham, carefully overlapping slightly. Lay additional slices over the top.
  • Carefully smear the mushroom mixture evenly over the ham.
  • Brush the tenderloin with mustard and place on top of the mushrooms. 
  • Using the plastic to help, wrap the tenderloin tightly, using the sides to torque tightly; let chill in fridge for 1/2 hour.
  • Wrap in the puff pastry and brush with beaten eggs.
  • Place the roast on a recteq mesh mat and score the pastry with a knife.
  • Cook at 450°F for 40-45 minutes until the tenderloin reaches an internal temp. of 133°.
  • Allow to rest for 30 minutes.
  • Slice in 1" thick slices.