Beef Wellington

cmcadams · 01-01-2013, 09:35 PM

Using a combo of stove top and Big Green Egg, I made Beef Wellington for New Year's Day, along with Pave Potatoes. The potatoes are basically au gratin potatoes that are cut into cubes and grilled with a bit of butter on them. Both are easy to make, but take some time.

The Wellington is pretty straightforward.

Ingredients
a whole beef tenderloin
1 1/2 pounds of button mushrooms
puff pastry sheets
12 slices of proscuitto
one shallot
fresh thyme
dijon or grainy mustard

Season the tenderloin with salt and pepper and sear in a skillet that isn't non-stick. If one end is smaller, fold it over and tie the tenderloin with twine, and regrigerate for a couple hours. Chop the mushrooms and shallot in a food processor and dry sautee them until all the water is out.

If needed, roll out the puff pastry and work the two sheets at the seam until it's one big sheet, then lay out the proscuitto so the slices overlap. Spread the mushroom mixture over the proscuitto and sprinkle the thyme over that. Slather a thin layer of mustard over the tenderloin (remove the twine) and roll the proscuitto and mushrooms around it. Lay that on the puff pastry and wrap it around, sealing the seam with a little water if needed.

Cook on a BGE or whatever you want at 400 for about 30 minutes, checking for internal temps of about 130F. Let it rest for about 30 minutes.

cowgirl · 01-01-2013, 09:49 PM

Looks delicious Curt!!

Bludawg · 01-01-2013, 09:50 PM

Looks like sex on a plate i bet tastes even better.

rondini · 01-01-2013, 10:06 PM

Curt, that looks so good.

Offthehook · 01-01-2013, 10:19 PM

Beef Wellington is fun to make, you hit it out of the park.

Randbo · 01-01-2013, 10:34 PM

Looks awesome.

cmcadams · 01-01-2013, 11:00 PM

I forgot to add that I had cold smoked the tenderloin with pressed basil, oregano and thyme beforehand... Thanks all. It was a great meal!

MisterChrister · 01-01-2013, 11:27 PM

Holy farkin' SMOKES!!!

Johnny_Crunch · 01-01-2013, 11:59 PM

Looks good!

Cloudsmoker · 01-02-2013, 12:40 AM

I wouldn't say that looks good. It looks ridunkulous.
Wish I was invited.

fingerlickin' · 01-02-2013, 01:32 AM

Holy moly that looks good. :thumbup:

cmcadams · 01-02-2013, 05:14 AM

I should have invited a few of you... there was way too much, and I don't know how wellington does reheated!

Big George's BBQ · 01-02-2013, 08:38 AM

Looks and sounds Great Love Beef Wellington

code3rrt · 01-02-2013, 12:05 PM

Looks great!

lcbateman3 · 01-02-2013, 12:23 PM

Been wanting to try that. Since I have done lamb now, that will be next!

The potatoes sound good too.

Sent from my Nexus 7 using Tapatalk 2

01-01-2013, 09:35 PM	#1
cmcadams Quintessential Chatty Farker Join Date: 02-15-06 Location: Waynesville, Ohio	Beef Wellington Using a combo of stove top and Big Green Egg, I made Beef Wellington for New Year's Day, along with Pave Potatoes. The potatoes are basically au gratin potatoes that are cut into cubes and grilled with a bit of butter on them. Both are easy to make, but take some time. The Wellington is pretty straightforward. Ingredients a whole beef tenderloin 1 1/2 pounds of button mushrooms puff pastry sheets 12 slices of proscuitto one shallot fresh thyme dijon or grainy mustard Season the tenderloin with salt and pepper and sear in a skillet that isn't non-stick. If one end is smaller, fold it over and tie the tenderloin with twine, and regrigerate for a couple hours. Chop the mushrooms and shallot in a food processor and dry sautee them until all the water is out. If needed, roll out the puff pastry and work the two sheets at the seam until it's one big sheet, then lay out the proscuitto so the slices overlap. Spread the mushroom mixture over the proscuitto and sprinkle the thyme over that. Slather a thin layer of mustard over the tenderloin (remove the twine) and roll the proscuitto and mushrooms around it. Lay that on the puff pastry and wrap it around, sealing the seam with a little water if needed. Cook on a BGE or whatever you want at 400 for about 30 minutes, checking for internal temps of about 130F. Let it rest for about 30 minutes. __________________ Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :)

01-01-2013, 09:49 PM	#2
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Name/Nickname : jeanie	Looks delicious Curt!! __________________ jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/

01-01-2013, 09:50 PM	#3
Bludawg somebody shut me the fark up. Join Date: 07-04-09 Location: Jonesboro,Tx	Looks like sex on a plate i bet tastes even better. __________________ I'm a Proxy Vegetarian> Cows eat grass & I eat cows.

01-01-2013, 10:06 PM	#4
rondini Full Fledged Farker Join Date: 09-25-10 Location: Reed City, MI	Curt, that looks so good. __________________ Ron, 1 little Chief top loader, 1 UDS (90% built) 1 mini UDS (in plans)

01-01-2013, 10:19 PM	#5
Offthehook is One Chatty Farker Join Date: 12-04-12 Location: Los Angeles, CA	Beef Wellington is fun to make, you hit it out of the park. __________________ Taylor-WSM 18.5 with Wifi Stoker, Kamado Smoker BBQ, and lots of charcoal. 180 club-Chicken

01-01-2013, 10:34 PM	#6
Randbo is one Smokin' Farker Join Date: 06-06-11 Location: Brookings Oregon	Looks awesome. __________________ 3 UDS, One charcoal eating fire breathing home bulit trailer pit,

01-01-2013, 11:00 PM	#7
cmcadams Quintessential Chatty Farker Join Date: 02-15-06 Location: Waynesville, Ohio	I forgot to add that I had cold smoked the tenderloin with pressed basil, oregano and thyme beforehand... Thanks all. It was a great meal! __________________ Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :)

01-01-2013, 11:27 PM	#8
MisterChrister Quintessential Chatty Farker Join Date: 04-28-12 Location: Wis-con-sin	Holy farkin' SMOKES!!! __________________ Kettleheads Anonymous Charter Member

01-01-2013, 11:59 PM	#9
Johnny_Crunch Babbling Farker Join Date: 04-03-10 Location: Cypress TX	Looks good! __________________ J Crunch

01-02-2013, 12:40 AM	#10
Cloudsmoker is one Smokin' Farker Join Date: 10-30-11 Location: Dallas, TX	I wouldn't say that looks good. It looks ridunkulous. Wish I was invited. __________________ Primo Kamado \| Pitmaker Safe \| Pitmaker Mobile \| Klose Mobile "On Fire" limited edition Thermapen

01-02-2013, 01:32 AM	#11
fingerlickin' Quintessential Chatty Farker Join Date: 07-08-10 Location: Boyertown, PA	Holy moly that looks good. :thumbup: __________________ [COLOR=Navy][COLOR=Black][I] Jason [/I] "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - [I]Tommy Callahan III[/I][/COLOR][/COLOR] [B][SIZE=2][COLOR=DarkGreen][SIZE=3][SIZE=2][COLOR=Black] [/COLOR][/SIZE] [SIZE=2][COLOR=Black]Backwoods Ext. Party,[/COLOR][/SIZE][/SIZE][/COLOR][/SIZE][COLOR=DarkGreen] [COLOR=Black]Vision Kamado,[/COLOR][/COLOR][/B][B][COLOR=DarkGreen][COLOR=DarkGreen][B][COLOR=Black] 22" WSM[/COLOR][/B],[/COLOR] 22.5 Weber OTS, [/COLOR][/B][COLOR=DarkGreen][B]Mini WSM, [/B][COLOR=Red][B] UDS "No.8"[/B][/COLOR][/COLOR] [COLOR=Teal] [COLOR=Black][B][COLOR=DarkSlateGray]Napkin Killers BBQ[/COLOR] [/B][/COLOR][/COLOR]

01-02-2013, 05:14 AM	#12
cmcadams Quintessential Chatty Farker Join Date: 02-15-06 Location: Waynesville, Ohio	I should have invited a few of you... there was way too much, and I don't know how wellington does reheated! __________________ Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :)

01-02-2013, 08:38 AM	#13
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	Looks and sounds Great Love Beef Wellington __________________ Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD

01-02-2013, 12:05 PM	#14
code3rrt Babbling Farker Join Date: 08-09-12 Location: Spokane Valley, Washington	Looks great! __________________ KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah:

01-02-2013, 12:23 PM	#15
lcbateman3 is One Chatty Farker Join Date: 02-24-10 Location: Durham, NC	Been wanting to try that. Since I have done lamb now, that will be next! The potatoes sound good too. Sent from my Nexus 7 using Tapatalk 2 __________________ --Lionel You only fail if you do not try.