Beef Wellington is a beef tenderloin (chateaubriand more specifically), slathered in english mustard, mushroom duxelles, prosciutto or parma ham and then wrapped in puff pastry and baked. The prosciutto is to retain the moisture and prevent it from making the pastry soggy. It is a show stopper as the centerpiece of your Holiday meal. I also love to make this with venison backstrap!
This cook can appear intimidating because of the beautiful nature of the final product, and most of us don't cook this very often. However, it's not that difficult and is definitely worth the effort!
Meat Church How To YouTube Video: https://youtu.be/UNHxy7HEeMs
- 1 chateaubriand (center cut of beef tenderloin)
- Meat Church Holy Cow seasoning
- 1 1/2 lbs mushrooms (any type, we used baby bellas)
- 3 shallots, minced
- 4 cloves of garlic, minced
- 2 T, English mustard (sub dijon)
- 8 - 10 slices of prosciutto or parma ham
- 1 lb, puff pasty
- 6 large eggs yolks, beaten
- 1 t, kosher salt
- 2 t, olive oil divided
Prepare your Cooker
Prepare your cooker at 400 degrees. I recommend pellet grill due to the high heat or a kamado grill with an indirect setup. An oven works as well. We recommend medium smoke wood or pellet such as oak, hickory or pecan. We used a Traeger pellet grill with Meat Church pellets in our video.
Prepare the Beef Wellington
Season the tenderloin with Meat Church Holy Cow. Allows to adhere.
Add 1 T olive oil to a heavy skillet or pan over medium-high heat. Sear the tenderloin on all sides which takes about 8 minutes total.
Remove the tenderloin from the pan. Slather with english mustard while it is warm. Set it aside to cool.
Make the Duxelles
Place the mushrooms in a food processor and pulse until finely chopped.
Add 1 T olive oil to a skillet or pan over medium heat. Sauté the shallots & garlic for 2 minutes.
Add the mushrooms to the same pan season with Holy Cow and cook until the moisture has evaporated which will take 8 - 10 minutes.
Set aside to cool.
Prep the Wellington
Lay 2 1.5' pieces of cling wrap out on the counter slightly overlapped.
Layer the slices of prosciutto slightly overlapping them like shingles, forming a rectangle large enough to cover the entire tenderloin.
Spread the duxelles on top of the prosciutto evenly with a rubber spatula.
Lay the chateaubriand in the middle of the duxelles.
Roll it up into a perfect log with the cling wrap twisting the ends.
Place in the fridge for 30 minutes to help it maintain its shape.
Wrap the Wellington
Flour a work surface. Using a rolling pin, roll the puff pasty to 1/4" thickness.
Remove the beef from the fridge and remove the cling wrap. Place in the middle of the puff pastry. Brush the inside of the pastry with the beaten eggs to help seal.
Trim any excess pastry. Roll into perfect log with the cling wrap twisting the ends.
Place the wellington in the fridge for 15 minutes to help it maintain its shape.
Remove the wellington from the fridge and remove the cling wrap.
Optional - Cut a lattice using a extra piece of puff pastry. If you do not want to cut a lattice, you can use the back side of a knife to cut a design into the first puff pastry.
Carefully pull it apart apart and prepare to wrap the wrap wellington.
Place lattice over the wellington tucking underneath and trimming off any excess.
Paint the wellington all over with egg wash.
Apply kosher salt to the top of the pastry.
Cook the Wellington
Place the wellington on a non stick pan and intp the cooker at 400. A pellet grill works great since we are utilizing a high heat. We used a Traeger Timberline XL in this video.
Cook until you reach 125 degrees internal temperature in the middle of the beef using your instant read thermometer.
The pasty will be golden brown at this point.
The wellington will carryover cook another 5 degrees or so to get you to medium rare which is 130. Adjust this step to your personal internal doneness preference.
Remove from the cooker.
Allow to rest for 10- 15 minutes.
Slice and enjoy!