BEEF WELLINGTON




​There is nothing more Christmassy than a Beef Wellington. Unlike a traditional wellington that is cooked on the stove top and then in the over, this one is going to be grilled! Here we go!

​Q: What is Chateaubriand  and where can I get it? 
A: Chateaubriand is a cut of beef cut from the thickest part of the tenderloin. It is a custom cut which you won’t find in a regular supermarket. Every butcher will know what you are asking for and should be able to cut it for you. They may need some time so plan ahead. 
​INGREDIENTS

  • 2lb Cut of Chateaubriand
  • Extra Virgin Olive Oil (EVOO)
  • Kosher Salt
  • Freshly Ground Black Pepper
  • 6oz Portobello Mushrooms
  • 6oz Shitake Mushrooms
  • 6oz Oyster Mushroons
  • 8 Slices Prosciutto
  • 1 Finely Minced Shallot
  • Pinch of Minced Thyme
  • English Yellow Mustard
  • 3 Eggs
  • 1 Sheet Puff Pastry
  • White Flour​ 
Start off by rubbing the Chateaubriand with extra virgin olive oil. Ensure that all sides and ends are coated evenly. Sprinkle a decent amount of kosher salt onto the beef.
  • TIP: Rolling the beef on the prep board will pick up all of the extra seasoning.
With a 600 degree grill and a clean grill grate, sear the beef on all sides. The goal is to sear, not to cook it through. The sear should be approximately 90 seconds on each side. Once seared, wrap the beef in plastic wrap and refrigerate. This will eliminate any carryover cooking.
While the beef is cooling, Place a skillet on the stovetop over medium heat and allow to get hot. Toss the mushrooms & the shallot into a food processor and pulse until they are finely ground. Leaving the pan dry, no oil or butter, add the mushroom mixture and season with salt, pepper and a pinch of dried thyme. The dry pan will sweat out all of the mushrooms water content. Stir occasionally. With the water sweated out of the mushrooms, pour the mushrooms into a sieve and press with a spatula to remove all of the excess water. Set aside to cool. 
  • FACT: Mushrooms have an extremely high water content. Some types are made up of nearly 90% water. 
Lay out a sheet of plastic wrap onto the counter. Uniformly lay out the prosciutto so that everything will be covered once it’s rolled. Spread the mushroom mixture thinly and try to create a complete layer. Remove the beef from the refrigerator and unwrap. Brush on a layer of yellow mustard and place in the center of the prosciutto/mushroom layers. Using the plastic wrap, roll the prosciutto around the beef. Roll it up tightly with the plastic wrap and twist the ends similar to a tootsie roll. Tuck the ends under to hold them and set aside. While the kamado grill pre-heats.
  • TIP: Try to keep the roll as tight as possible. This will aid in keeping a round shape.
  • TIP: Finish the process to this point the day before serving if time is an issue. Allow the beef to some to room temp before rolling in the pastry. Not allowing this will result in burnt pastry. 
Setup your kamado cooker with the heat deflector in and the grilling grate on top. Preheat the cooker to 400F. Allow the cooker to preheat long enough to the point where there is no smoke.

You do not want to bake this expensive
dinner with white smoke pouring out. 
While the grill is preheating, crack the eggs and separate the yolks for an Egg wash. Using a small whisk or fork, beat the yolks until combined.
  • TIP: Cracking an egg on a flat surface, rather than the rim of a bowl, will ensure that you do not bust the yolk.
Dust the counter top with flour and unfold the thawed puff pastry. Thin out the puff pastry with a floured rolling pin. Brush all 4 sides with the egg wash. The egg wash will hold the pastry together. Place the beef in the center of the pastry and roll. You will need to trim the pastry corners on the ends of the roll to get a nice presentation. Brush the pastry with the egg wash covering completely. Sprinkle the top of the pastry with kosher salt.
  • TIP: Use the back of a knife to score the pastry in a pattern. This will really enhance the presentation of the wellington.
  • TIP: Allow the beef to come up to room temp prior to wrapping. 
Place the wellington onto a greased pan and place directly on the grill grate. I'm a Thermoworks Chef Alarm wired thermometer to monitor the internal temp of the beef. Bake the wellington for approximately 25 minutes. Although we are baking, we are still cooking a cut of beef. We cannot see the beef due to the pastry. The only way to ensure hitting the proper doneness is by using a thermometer. A high quality thermometer is essential for repeated results as well as maintaining a level of food safety. 
Half way through the baking phase, rotate the pan 180 degrees to ensure the wellington cooks evenly. This will also allow you to get a visual on the pastry.
  • TIP: If the pastry is browning quicker than the beef if cooking, cover it with aluminum foil. 
Once the beef is cooked to your desired temperature, remove it from the grill and allow it to rest for 10 minutes.

Slice it thick and enjoy!