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.