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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.

http://farm9.staticflickr.com/8503/8335597989_45253f79a3_c.jpg

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. :thumb:

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!!! :thumb:

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

RevZiLLa
01-02-2013, 02:49 PM
Professional quality right there

speedrcer1
01-02-2013, 03:06 PM
Awesome cook and photo right there!

Bonewagon
01-02-2013, 07:19 PM
That looks absofarkinlutely delicious!

landarc
01-02-2013, 07:22 PM
That sure looks good Curt. I like your photo work as always

Rich Parker
01-02-2013, 08:31 PM
Outstanding!

cmcadams
01-02-2013, 08:39 PM
Thanks all... This was a big success... The cream sauce made the texture silky and delicious, and the pastry was light and flaky... Leftovers were good, too!

martyleach
01-02-2013, 11:01 PM
That looks great and answers serveral questions I have had about Beef Wellington. Thanks so much!!

Foxfire
01-02-2013, 11:22 PM
I'm in, with two forks no less!