Difficulty: Advanced
Beef
Beef Wellington
Prep Time: 45 min
Cook Time: 45 min
Difficulty: Advanced
Enjoy this absolutely fabulous Smoked Beef Wellington for an unforgettable main course. From the rich flavors of the mushrooms to the smoky saltiness of the prosciutto, your recteq can make this one of the best meals of the year. Go ahead, treat yourself to the Ultimate Beef Wellington.
Instructions
- Step 1: Preheat recteq with the Sear Kit flat side up, along with a cast iron skillet next to it.
- Step 2: Season the beef tenderloin with the Ben's Heffer Dust, sear the roast on all sides until golden brown. (About 2-3 minutes per side)
- Step 3: You are not trying to cook the beef completely, but rather develop a crust on the outside. Place the beef in the fridge to cool completely.
- Step 4: Add the mushrooms to the dry skillet and cook the water out of them so that they will caramelize. (About 10-12 minutes) Then add the shallots, garlic, and Colden's Freakin' Greek Rub. Allow to sauté for 5 minutes.
- Step 5: Add the brandy to the mushroom mixture, continue cooking until the mixture is completely dry. (About 8-10 minutes) Remove from the recteq and allow to cool completely.
- Step 6: On a large piece of plastic wrap, lay out 16 slices of Prosciutto ham, make sure it is slightly larger than the beef tenderloin. (2 Rows of 8 slices) Smear the chilled mushroom mixture over the ham.
- Step 7: Smear mustard over the beef tenderloin then roll up in the mushroom/ham. Use the plastic wrap to help roll the beef up tightly. Add back to the fridge and keep cold.
- Step 8: Allow the puff pastry to come to room temperature, lay the beef in the center and roll up tightly.
- Step 9: Add the Wellington to a Mesh Cooking Mat and brush with the beaten egg. Cook at 450°F until the puff pastry is golden brown and the Beef Wellington is 133°F internal.
- Step 10: Add the brandy to the mushroom mixture and continue cooking until the mixture is completely dry. (About 8-10 minutes) Remove from the recteq and allow to cool completely.
Ingredients
Serving Sizes
Wellington
- 1 each (4 pound) Beef Tenderloin, trimmed
- 3 tablespoon(s) Ben's Heffer Dust
- 1 pound(s) Cremini Mushrooms, minced
- 2 tablespoon(s) Shallots, minced
- 1 tablespoon(s) Fresh Garlic, chopped fine
- 1 tablespoon(s) Colden's Freakin Greek Rub
- 4 ounce(s) Brandy
- 1 tablespoon(s) Chef Greg's 4 Letter Rub
- 1 tablespoon(s) Dijon Mustard
- 1/2 pound(s) Proscuitto Ham, sliced thin
- 1 each Puff Pastry Sheet
- 3 each Eggs, beaten
Tools Needed
- Mesh Cooking Mat
- Sear Kit
- Pastry Brush
- Cast Iron Skillet
- recteq Chef's Knife
- Cutting Board
- Plastic Wrap
- Step 1: Preheat recteq with the Sear Kit flat side up, along with a cast iron skillet next to it.
- Step 2: Season the beef tenderloin with the Ben's Heffer Dust, sear the roast on all sides until golden brown. (About 2-3 minutes per side)
- Step 3: You are not trying to cook the beef completely, but rather develop a crust on the outside. Place the beef in the fridge to cool completely.
- Step 4: Add the mushrooms to the dry skillet and cook the water out of them so that they will caramelize. (About 10-12 minutes) Then add the shallots, garlic, and Colden's Freakin' Greek Rub. Allow to sauté for 5 minutes.
- Step 5: Add the brandy to the mushroom mixture, continue cooking until the mixture is completely dry. (About 8-10 minutes) Remove from the recteq and allow to cool completely.
- Step 6: On a large piece of plastic wrap, lay out 16 slices of Prosciutto ham, make sure it is slightly larger than the beef tenderloin. (2 Rows of 8 slices) Smear the chilled mushroom mixture over the ham.
- Step 7: Smear mustard over the beef tenderloin then roll up in the mushroom/ham. Use the plastic wrap to help roll the beef up tightly. Add back to the fridge and keep cold.
- Step 8: Allow the puff pastry to come to room temperature, lay the beef in the center and roll up tightly.
- Step 9: Add the Wellington to a Mesh Cooking Mat and brush with the beaten egg. Cook at 450°F until the puff pastry is golden brown and the Beef Wellington is 133°F internal.
- Step 10: Add the brandy to the mushroom mixture and continue cooking until the mixture is completely dry. (About 8-10 minutes) Remove from the recteq and allow to cool completely.
Chef Pairings
Serve this classic dish with Smoked Scalloped Potatoes, the perfect Green Jacket Salad, or the ever favorite Green Bean Casserole.