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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-01-2013, 09:35 PM   #1
cmcadams
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Default 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.

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Unread 01-01-2013, 09:49 PM   #2
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Looks delicious Curt!!
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Unread 01-01-2013, 09:50 PM   #3
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Looks like sex on a plate i bet tastes even better.
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Unread 01-01-2013, 10:06 PM   #4
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Curt, that looks so good.
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Unread 01-01-2013, 10:19 PM   #5
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Beef Wellington is fun to make, you hit it out of the park.
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Unread 01-01-2013, 10:34 PM   #6
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Looks awesome.
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Unread 01-01-2013, 11:00 PM   #7
cmcadams
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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!
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Unread 01-01-2013, 11:27 PM   #8
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Holy farkin' SMOKES!!!
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Unread 01-01-2013, 11:59 PM   #9
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Looks good!
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Unread 01-02-2013, 12:40 AM   #10
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I wouldn't say that looks good. It looks ridunkulous.
Wish I was invited.
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Unread 01-02-2013, 01:32 AM   #11
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Holy moly that looks good. :thumbup:
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Unread 01-02-2013, 05:14 AM   #12
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I should have invited a few of you... there was way too much, and I don't know how wellington does reheated!
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Unread 01-02-2013, 08:38 AM   #13
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Looks and sounds Great Love Beef Wellington
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Unread 01-02-2013, 12:05 PM   #14
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Looks great!
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Unread 01-02-2013, 12:23 PM   #15
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Been wanting to try that. Since I have done lamb now, that will be next!

The potatoes sound good too.

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