If you've ever watched Gordon Ramsay or been to a fancy-pants steakhouse, you may have heard of Beef Wellington. Depending on how fancy that restaurant's pants are, this dish can range anywhere from $40 to $120 CAD - and no, there is not a typo there (you can even get $1000 beef wellingtons). You may have wondered why this dish is so expensive when it's just beef wrapped in dough... well, that's because that 'dough' is actually an intricate duxelles pastry, which makes this a very delicate dish that requires a respectable amount of skill - even if you're a master at cooking beef already.
Lucky for you, we know how to make it and we're going to take you through step-by-step on how to make beef wellingtons. So, put your fancy pants on and let's get cooking.
Ingredients For Beef and Wrapping:
- 18" Beef Tenderloin Centre Cut
- 1 Tbsp. Hickory Smoked Finishing Salt
- 1 Tbsp. Fresh ground black pepper
- 5 Tbsp. Kosmos Q Texas Beef Rub
- 2 Tbsp. Vegetable Oil
- ¼ - ½ cup House of Q Slow Smoke Gold Mustard Sauce
- 1 - 2 Sheets of puff pastry (depending on size, you made need to connect two sheets)
- 10 - 12 slices prosciutto
- 4 egg yolks
Directions for Beef:
STEP 1: First, you want to trim any silver skin or excess surface fat from the tenderloin - we only want the good stuff here.
STEP 2: Season that beautiful tenderloin with Kosmos Q Texas Beef Rub and get it really stuck on there by patting it and pressing it onto the meat.
STEP 3: We're also going to season it with Epicureal Hickory Smoke Seasoning Salt (or finishing salt of your choosing) and fresh ground black pepper.
STEP 4: Preheat a large 12” cast iron skillet or griddle over high heat.
STEP 5: Add a couple of tablespoons of vegetable oil in the cast iron - just enough to make sure the meat doesn't stick to it.
STEP 6: Quickly sear the tenderloin on all sides, including the ends.
STEP 7: Remove the meat from the skillet and immediately and brush it with a layer of House of Q Slow Smoke Gold Mustard Sauce.
STEP 8: Set that beauty aside and let it rest.
Next, we're going to move onto the duxelles:
Ingredients for Duxelles:
- 2 Tbsp. Unsalted Butter
- 24 oz. of baby portabella or cremini mushrooms. You can also use white mushrooms if others are unavailable, but this recipe uses cremini mushrooms.
- ½ cup of finely chopped shallots
- 6 to 8 garlic cloves finely chopped
- 1 Tbsp. Fresh ground black pepper
- 1 Tbsp. Hickory Smoked Finishing Salt
- 1 Tsp Fresh Thyme
Directions for Duxelles:
STEP 1: Grab your handy dandy food processor and throw in the thyme, shallots, garlic, and mushrooms (which may need to be cut evenly before hand). A blender gets the job done too, but it is not ideal.
STEP 2: Process all those ingredients until you form a chunky paste. Don't be alarmed if you find you have water in there, that'll be from the mushrooms and that's okay.
STEP 3: Melt the butter over medium heat in the same large cast iron skillet or griddle as before.
STEP 4: Add the mixture from the processor to the skillet to cook it. Make sure you stir occasionally until the moisture has cooked out. This may take around 15 to 20 minutes.
STEP 5: Season the mixture with fresh ground pepper and hickory smoked salt. Do this to your taste, but be mindful of how much goes in.
STEP 6: Remove the skillet from heat and set it aside.
Directions for Prosciutto Wrap:
STEP 1: Lay out your prosciutto slices in two rows onto plastic wrap. Make sure a) the edges of the prosciutto slices are overlapping and b) the overall surface area is slightly larger than the tenderloin (remember, this need to be wrapped the whole way around the tenderloin).
STEP 2: Spread the mushroom mixture over the prosciutto. Do this by hand so that you can make a nice even layer without puncturing the prosciutto.
STEP 3: Place the tenderloin on top of the edge of the duxelles mixture that is closest to you.
STEP 4: Use the plastic wrap and roll the prosciutto around the tenderloin. Be sure to pull it tight.
STEP 5: Use the plastic wrap and roll the prosciutto around the tenderloin and pull it tight.
STEP 6: When the tenderloin is wrapped, twist the ends of the plastic wrap tight to form a tube-like shape.
STEP 7: Place in the refrigerator for 20 minutes.
Directions for Puff Pastry Wrap:
STEP 1: Roll out the puff pastry sheet(s) so they are wide enough to fully encase the tenderloin. Try to make it 14” x 14”, but of course this depends on how big your tenderloin is... so, proceed with caution.
STEP 2: Place the flattened pastry on a large sheet of plastic wrap.
STEP 3: Take the wrapped prosciutto tenderloin from fridge, remove the plastic wrap from it, and place on the edge of the pastry closest to you.
STEP 4: Roll the pastry around the tenderloin nice and tight. Be sure to seal the seam from from the edges of the pastry. For the ends, tuck it underneath.
STEP 5: Wrap it tightly in plastic wrap like you did with the the prosciutto.
STEP 6: Place the whole thing back in the refrigerator for 20 minutes.
Now it's time for the fun part: the smoking.
Main Cooking Directions:
STEP 1: Get that beautiful smoker up to 425°F while you mentally prepare yourself for the deliciousness that's heading your way
STEP 2: Whisk together the egg yolks into a small bowl - ONLY the yolks.
STEP 3: By now (after you've preheated your smoker), the beef wellington should have been cooled enough - remove it from the fridge. Remove the plastic wrap and place on baking pan lined with parchment paper.
STEP 4: Brush the Wellington with the yolks. Don't be shy, let your creative side take control and score a design of any kind on the pastry - just do it very lightly.
STEP 5: Sprinkle some Epicureal Hickory Smoke on top.
STEP 6: Contain your anticipation for now and place the beef wellington on your smoker. Cook until the internal temperature reaches 125ºF-130ºF (medium) internal temperature or to your liking of doneness. Remember to flip it halfway through the cook to ensure you get an even browning.
Thermometers that have wired probe technology helps with this last step, as you'll be able to check the temperatures without constantly opening your barbecue while letting the heat and smoke out of it. One of our favourites is the Bluetooth BBQ Brain 2.0.
STEP 7: When it's cooked to your liking, remove it from your grill and let it rest for 5 to 8 minutes before chopping it into 3 to 4 inch slices.
Side Dish Recommendations:
Although this hefty piece of meat is enough to make you full, every star of the show needs their back up dancers. Here are some side dish recommendations for you to try out:
- Smoked Mac and Cheese
- Roasted Broccoli
- Roasted Baby Potatoes
- Stuffed Potatoes
- Grilled Asparagus
- Creamed Corn
Recipe written by barbecue enthusiast Andrew Plaza. Follow him on Instagram for more barbecue goodness by clicking here.
