I’m a big fan of pastry. Get some puff pastry, some nicely cooked mushrooms, and a good highly quality beef tenderloin, combine them all together, and you’ve got yourself a Beef Wellington. Now, as a meal to prepare, Beef Wellington does have a reputation for being difficult. However, by following the steps of the recipe below, you’ll have a nice crispy and golden puff pastry with the beef cooked to perfection.
Tap/Click above to watch the recipe or scroll below for the steps: Video – Traeger.com
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Step 1: An important part of a Beef Wellington is the mushrooms, so that’s where this recipe starts. A Mushroom Duxelle is needed (chopped Mushrooms with Onions, Shallots, Garlic, and Parsley).
Step 2: The easiest/quickest way to chop up the mushrooms is with a food blender to get them down to crumb size.
Step 3: Next, those crumb-sized mushroom pieces are spread out over a baking tray.
Step 4: Next, a bowl of sliced Shallots were added, then a small cup of Garlic, and a small bowl of fresh Tyme. It was then seasoned with Salt and Black Pepper.
Step 5: All those ingredients were mixed together with the chopped mushrooms and spread out over the baking tray which was then placed in the pellet smoker for 30 minutes to smoke and dehydrate the mushrooms.
Step 6: It was then time to prepare the beef tenderloin which was well trimmed and even. Fat on the surface of the tenderloin will not go well in a Beef Willington, as it will impact how the pastry cooks.
Step 7: With the tenderloin neatly trimmed it was then seasoned. For this recipe, the Traeger Coffee Rub was used, which is a combination of Coffee and Black Pepper.
Step 8: Back to the mushrooms. During their 30-minute smoking session, they were frequently moved around on the baking tray to help get the surplus moisture out of them, which again is important to maintain a crusty pastry finish on the Beef Wellington.
Step 9: The mushrooms then went onto the griddle at medium heat to finish cooking/dehydrating. Once done, it was taken off the griddle and left to cool.
Step 9: Then the seasoned beef tenderloin went onto the medium heat griddle.
Step 10: The objective of searing each side of the beef is to add flavor and texture. However, it will also help to trap some of the moisture in the beef as it cooks when wrapped in pastry, and that will also help to keep the pastry dry/crusty.
Step 10: The beef tenderloin was seared for roughly one and a half minutes per side. Then the beef was taken off the griddle and left to cool before its used to build up the Beef Wellington.
Step 11: You’re going to want a large working surface with some plastic wrap, and the start of the process was to lay down 8 to 10 strips of Prosciutto ham.
Step 12: Next the cooled smoked and dehydrated Mushroom Duxelle was laid over the top and spread out evenly over all the Prosciutto.
Step 13: While you could use a spoon/spatula to spread out of the Mushroom Duxelle, as shown, its likely going to be easier to do by hand.
Step 14: Next, the entire surface of the seared and now cooled Beef tenderloin was coated with Dijon mustard.
Step 15: Then, with the beef placed down in the middle the plastic wrap at the front was lifted up and over to layer over the Prosciutto.
Step 16: Next, the far side of the plastic wrap/Prosciutto was lifted up and over the beef tenderloin.
Step 17: Then the front edge of the plastic wrap was placed over the top and the ends were twisted before it was placed in the fridge.
Step 18: While the wrapped beef is chilling in the fridge, get a puff pastry sheet (ideally a single sheet) and roll it out on some baking paper so its big enough to wrap up and over the beef tenderloin and touch the other side of the pastry.
Step 19: With the beef cooled it was then placed in the middle of the puff pastry sheet, then lift up one side of the baking paper and lightly press the pastry into the beef.
Step 20: The cooled beef/Prosciutto will have moisture on its surface, which should help the pastry to stick.
Step 21: With the other side of the pastry wrapped over, its important that the two sides overlap.
Step 22: Then the ends of the pastry of the Beef Wellington need to be folded together.
Step 23: Then the fully assembled Beef Wellington was placed upside down with the pastry seem underneath on a baking tray with some butcher paper at the bottom.
Step 24: To make your Beef Wellington more decorative, you can score it with a pattern, or add other pastry shapes on top, etc.
Step 25: Before the Beef Wellington goes into the oven/pellet smoker it needs to be dressed with an egg wash to give it that fantastic golden appearance when finished.
Step 26: So you’re not cooking blind, you’ll also ideally have access to a meat probe so you can cook the beef to your ideal temperature. For instance, for medium-rare, you’ll want around 125 degrees, because as it rests, it will finish up a little higher.
Step 27: For this recipe, the pellet smoker was pre-heated to 400 degrees ready for the Beef Wellington to go in.
Step 28: When the Meater probe showed an internal temperature of 125 degrees and the Beef Wellington was ready, this is how it looked while it rested for 15 minutes.
Step 29: To cut through and serve the Beef Wellington, you’re going to want a really sharp knife. Otherwise, you’ll ruin the aesthetic of the pastry crust.
Step 30: And that’s it! A relatively simple/easy method to cook a Beef Wellington with some nicely smoked Mushroom Duxelle, perfectly cooked beef tenderloin, and a nice golden pastry crust. Fantastic!
Hi, I’m Chris Scott. I started PelHeat.com back in 2007 and I have a background in pellet manufacturing. PelHeat.com is an educational resource on BBQ pellets, pellet grills & smokers. Check out our Pellet Grill & Smoker Database.
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