Beef Wellington is a beautiful dish that layers flavors, creating an entire meal in and of itself. Named after the first Duke of Wellington, Arthur Wellesley, who is revered as a national hero in England for defeating Napoleon at Waterloo. Wellesley was a fan of a dish made of beef, mushrooms, truffles, Madeira wine, and pâté cooked in pastry, hence the similar Beef Wellington being named in his honor.
Beef Wellington
Ingredients
- 1 (8”) section center cut beef tenderloin
- Noble Saltworks Smoked Finishing Salt
- Fresh ground black pepper
- House of Q Slow Smoke Gold Mustard Sauce
- 1 sheet puff pastry
- 12 slices prosciutto
- 4 egg yolks
For the duxelles:
- 24 oz mushrooms, chopped
- 1/2 cup shallots, chopped
- 4-6 cloves garlic, chopped
- 1 tsp fresh thyme
2 tbsp unsalted butter - Fresh ground black pepper
- Noble Saltworks Smoked Finishing Salt
Instructions
Trim any silver skin or excess surface fat from the roast. Rub a small amount of oil on the surface of the tenderloin. Season with Noble Saltworks Smoked Finishing Salt and fresh ground black pepper.
Preheat a Lodge 12” cast iron skillet over high heat. Add a couple of tablespoons of vegetable oil in the skillet. Sear the tenderloin on all sides. Quickly brown all surfaces, including the ends. Remove from the skillet and immediately brush with a layer of House of Q Slow Smoke Gold Mustard Sauce. Set aside.
To make the duxelles, combine the mushrooms, shallots, garlic, and thyme in a food processor. Process until a chunky paste forms and all ingredients are well dispersed. In the same Lodge 12” cast iron skillet used before, melt the butter over medium-high heat. Add the mushroom mixture. Cook, stirring occasionally until most of the moisture has cooked out, about 10 minutes. Season with the Fresh ground black pepper and Noble Saltworks Smoked Finishing Salt. Taste and adjust seasoning, as needed. Remove from the heat and set aside.
Lay out the slices of prosciutto on a large sheet of plastic wrap. Lay out the slices in two rows, creating a sheet slightly longer than the tenderloin, slightly overlapping the slices. Spread the duxelles over the prosciutto in an even layer. Place the tenderloin on top of the duxelles at the end closest to you. Using the plastic wrap, roll the prosciutto around the tenderloin, pulling tight as you go. When the tenderloin is fully encased, twist the ends of the plastic wrap tight to form a uniform tube. Place in the refrigerator for 20 minutes.
You May Also Like: Reverse Seared Strip Loin
Roll out a sheet of puff pastry wide enough to fully encase the tenderloin, about 3” longer than the tenderloin on each end (14”x14”). Place the pastry on a large sheet of plastic wrap. Unwrap the prosciutto and duxelles wrapped tenderloin. Place on the pastry at the end closest to you. Roll the pastry around the roast. Make sure it’s fully encased. Fold the ends of the pastry in to encase the ends, as well. Wrap tightly in plastic wrap. Place in the refrigerator for 20 minutes.
Preheat your Yoder Smokers YS640 pellet grill to 425ºF.
Whisk together the egg yolks. Remove the beef wellington from the plastic wrap. Transfer to a parchment lined sheet pan. Brush the Wellington with the yolks. Using the back of a knife, feel free to score a design into the egg wash. Sprinkle some Noble Saltworks Smoked Finishing Salt over the top.
Place on the second shelf of the grill. Cook until the internal temperature reaches 120ºF-125ºF internal temperature, rotating halfway through the cook. Remove and rest 5 minutes before slicing.
