This famous English dish is much easier than it is cracked up to be and fun to serve at any dinner party! When you add a little smoke into the mix, from your favorite Grilla Grill, this already delicious treat flies into the next level! Give this recipe a try and become a rockstar the next time you have folks over. Cheers and ENJOY!
Ingredients
- 1 three pound beef tenderloin
- 6 slices of prosciutto
- 1 cup of mushroom duxelles (recipe provided under "sides "at grillagrills.com)
- 2 tablespoons dijon mustard
- 1 package (17.5 oz.) puff pastry, thawed
- 2 tablespoons grapeseed oil
- 1 egg yolk, beaten
- Kosher salt, to taste
- Ground black pepper, to taste
Directions
- Heat the grapeseed oil in an iron skillet until very hot.
- Season the beef tenderloin with salt and pepper and sear evenly on all sides.
- Remove the beef from the skillet and let it sit out until coming back to room temperature.
- Roll out the puff pastry on the countertop and evenly spread the mushroom duxelles onto the pastry.
- Evenly spread the mustard onto the beef tenderloin and wrap the tenderloin with prosciutto until fully covered.
- Place the tenderloin onto the prepared puff pastry and wrap tightly.
- Make four slits on top of the puff pastry for the steam to release while cooking.
- Cover and place into the refrigerator overnight.
- Preheat your smoker to 425 degrees.
- Place your prepared beef wellington onto a sheet tray and brush the top of it with the beaten egg yolk.
- Put the sheet tray into the smoker and cook for 40-45 minutes or until you have an internal temperature of 125 degrees.
- Remove from the smoker and let rest for 10 minutes.
- Slice, serve, and ENJOY!