Smoked Beef Wellington

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My Smoked Beef Wellington is a classic British dish with a smoky twist, made with mushroom duxelles and served with luxurious red wine sauce.

Sliced Beef Wellington on a black serving platter. Text reads "Smoked Beef Wellington".
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Smoked Beef Wellington

When you want to impress with a classic and elegant meal, you can’t go wrong with my Smoked Beef Wellington. This recipe takes tender, juicy beef tenderloin, then wraps it in layers of a savory mushroom duxelles, thin-sliced Parma ham, and a flaky, buttery pastry. Sliced thick, then drizzled with a rich red wine sauce, it’s a symphony of flavor and texture.

Don’t let the fancy name scare you, because with my step-by-step instructions you can make this luxurious dish with complete confidence. I adapted Gordon Ramsay’s Beef Wellington recipe for the smoker, giving this already incredible dish a depth of smoky flavor you won’t find anywhere else. If you’re ready, then grab your ingredients and fire up the smoker, and let’s get started.

What is Beef Wellington?

This culinary masterpiece is named after the Duke of Wellington, famous for defeating Napoleon at the Battle of Waterloo. Traditionally served in upscale restaurants, it’s a combination of tender beef, rich mushrooms, and a crisp pastry, then finished with a red wine sauce. My smoked version brings this elegant creation to your backyard smoker.

Beef tenderloin on the smoker with a thermometer reading the temperature of 115 degrees F.

The Best Beef for Wellington

The centerpiece is beef tenderloin, also known as filet mignon, known for its tenderness and subtle flavor. When selecting your tenderloin, look for bright red meat with minimal marbling that’s firm to the touch but not hard. Choose a piece that’s evenly shaped for consistent cooking. When you’re ready to get started, simply season your tenderloin on all sides with some of my Beef Rub, then you’re ready to get it on the smoker.

Temperature for Beef Wellington

The key to perfect Beef Wellington is achieving that coveted medium rare center. Smoke the beef for about an hour at 200 degrees F before wrapping it in the puff pastry and finishing it. Once you wrap your tenderloin, crank up the heat on your smoker to 400 degrees F, then cook for another 15-20 minutes. Make sure to use a reliable instant-read thermometer, and refer to the temperature guide below for your desired level of doneness.

  • Rare: 125 degrees F
  • Medium Rare: 135 degrees F*
  • Medium: 145 degrees F 
  • Medium Well: 155 degrees F
  • Well Done: 160 degrees F

*For best results, shoot for medium rare.

Mushroom Duxelles Sauce

The mushroom duxelles gives your Beef Wellington a rich, earthy flavor that complements the beef perfectly. Here’s what you’ll need to make it:

  • 2 cups wild mushrooms (cleaned and finely chopped)
  • 1 sprig of thyme (leaves only)
  • 2-3 Tablespoons olive oil (for frying)
  • sea salt (to taste)
  • black pepper (freshly ground, to taste)

To prepare the duxelles, finely chop the mushrooms and sauté them with thyme leaves in olive oil. Cook over medium-high heat until all moisture evaporates, creating a paste-like consistency. This brings out the mushroom flavor and prevents the pastry from becoming soggy.

A chart showing the steps for wrapping tenderloin in the ham and pastry puff.

Pastry Wrap

For the perfect Beef Wellington, I use puff pastry as my outer layer. This light, flaky pastry creates a golden-brown crust that’s both visually appealing and totally delicious. The wrapping process is crucial to ensure a tight seal around the beef. Start by laying out pieces of plastic wrap and arranging slices of Parma ham. Next, spread the mushroom duxelles over the ham, then carefully wrap the beef using the plastic wrap to create a tight cylinder. Then, chill the beef for about 30 minutes before wrapping in the puff pastry dough and brushing with your egg bath.

Red Wine Sauce

No Beef Wellington is complete without a rich, flavorful sauce to complement the savory beef and flaky pastry, and my red wine sauce is the perfect pairing. Here’s what you’ll need for it:

  • 2 Tablespoons olive oil
  • 1 cup beef tallow or butter
  • 4 large shallots (peeled and sliced)
  • 12 black peppercorns (whole)
  • 1 bay leaf
  • 1 thyme sprig
  • splash of red wine vinegar
  • 1 750ml bottle of red wine
  • 3 cups beef stock

The sauce is made by sautéing shallots with aromatics, then reducing red wine and beef stock to create a rich, complex flavor that pairs perfectly with the beef.

Red wine sauce being strained from a skillet into a jar.

How to Make Beef Wellington

  1. Smoke tenderloin. Set your smoker to 225 degrees F. Trim your fillets, then season with some of my Beef Rub. Place directly on your smoker grates and cook for 1 hour.
  2. Make mushroom duxelles. Next, finely chop the mushrooms, and preheat some olive oil in 12-inch cast iron skillet over medium heat. Sauté your mushrooms with thyme leaves, salt, and pepper, until all moisture evaporates.
  3. Prepare puff pastry. Roll out the puff pastry on a lightly floured surface into rectangles large enough to wrap each fillet, then chill in the fridge.
  4. Wrap beef. On a large piece of plastic wrap, arrange 4 slices of Parma ham, slightly overlapping, then spread half the mushroom duxelles over the ham. Place a smoked beef fillet on top, then wrap the plastic tightly around the beef, creating a neat cylinder. Allow to chill for at least 30 minutes.
  5. Prepare egg wash. Beat 2 egg yolks with 1 Tablespoon of water and a pinch of salt.
  6. Add pastry. Remove the plastic wrap from the beef cylinders, then wrap each in puff pastry. Trim excess pastry and seal the seams. Brush with egg wash and chill for another 30 minutes.
  7. Make red wine sauce. Create your red wine sauce to complement the Wellington. Brown the beef trimmings with shallots and aromatics, then add your vinegar and wine. Reduce heat and simmer with stock for an hour. Strain the rich sauce, seasoning to taste. Its depth enhances the smoky flavors of the beef.
  8. Cook Wellington. Set your smoker to 400 degrees F. Score the pastry lightly, brush with more egg wash, then bake for 15-20 minutes until golden brown.
  9. Rest, slice, and serve. Let the Beef Wellington rest for 10 minutes before slicing and serving with the red wine sauce.
Unsliced Wellington on cutting board next to metal sauce cup.

Serving Suggestions

Your Beef Wellington is the star of the show, so be sure to choose sides that complement it without overshadowing its rich flavors and textures. I love mine with a green vegetable like my Grilled Asparagus and some of my Garlic Mashed Potatoes. Whatever sides you choose, keep them simple to let the Wellington shine.

Storing and Reheating

In the unlikely event you have leftovers, you can store them in your fridge and enjoy them again later. Simply place your leftover Wellington in an airtight container, then place in your refrigerator. Your Beef Wellington will be good another 3-4 days this way.

To maintain the pastry, it’s best to reheat Beef Wellington in the oven. To reheat, preheat your oven to 250 degrees F, then place your Wellington on a baking sheet and warm for about 15 minutes, or until heated through. You want to avoid using the microwave, because this will make the pastry soggy.

Sliced Beef Wellington on cutting board being drizzled with red win sauce in metal cup.

More Filet Recipes

If you enjoy this Smoked Beef Wellington, then you need to check out some of the other recipes I have for beef tenderloin. Whether you prefer using a smoker or grill, I’ve got your next new favorite recipe ready to go. Here are few of my most popular options for you to try out next:

Beef Wellington Recipe

Give my Smoked Beef Wellington a try for your next special occasion, and give this recipe a 5-star rating if you loved making it. Don’t forget snap some photos of your picturesque Wellington, then tag @heygrillhey on Instagram and Facebook. Then, head over to my YouTube channel for even more smoking and grilling inspiration.

If you still can’t get enough meaty goodness, then be sure to check out the Hey Grill Hey app, where I’ve got 600 more awesome recipes to help you become a backyard BBQ hero.

Smoked Beef Wellington

By: Susie Bulloch
5 from 1 votes
My Smoked Beef Wellington is a classic British dish with a smoky twist, made with mushroom duxelles and served with luxurious red wine sauce.
Prep Time20 minutes
Cook Time2 hours 30 minutes
Chill Time/Rest Time1 hour 10 minutes
Total Time4 hours
Servings8 people
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Ingredients
 

  • 2 14 ounce beef filets
  • 2 Tablespoons Hey Grill Hey Beef Rub
  • 8 slices Parma ham
  • 1 12 ounce package puff pastry

Mushroom Duxelles

  • 2-3 Tablespoons olive oil for frying
  • 2 cups wild mushroom mixture cleaned, finely chopped
  • 1 sprig thyme leaves only

Egg Wash

  • 2 egg yolks
  • 1 Tablespoon water
  • pinch sea salt

Red Wine Sauce

  • 2 Tablespoons olive oil
  • 1 cup beef tallow or butter
  • 4 large shallots peeled and sliced
  • 12 black peppercorns whole
  • 1 bay leaf
  • 1 sprig thyme
  • 1 splash red wine vinegar
  • 1 750ml bottle red wine
  • 3 cups beef stock

Instructions
 

  • Smoke tenderloin. Set your smoker to 225 degrees F. Trim your fillets, then season with the Beef Rub. Place directly on your smoker grates and cook for 1 hour.
    2 14 ounce beef filets, 2 Tablespoons Hey Grill Hey Beef Rub
  • Make mushroom duxelles. Next, finely chop the mushrooms, and preheat some olive oil in skillet over medium heat. Sauté your mushrooms with thyme leaves, salt, and pepper, until all moisture evaporates.
    2-3 Tablespoons olive oil, 2 cups wild mushroom mixture, 1 sprig thyme
  • Prepare puff pastry. Roll out the puff pastry on a lightly floured surface into rectangles large enough to wrap each fillet, then chill in the fridge.
    1 12 ounce package puff pastry
  • Wrap beef. On a large piece of plastic wrap, arrange 4 slices of Parma ham, slightly overlapping, then spread half the mushroom duxelles over the ham. Place a smoked beef fillet on top, then wrap the plastic tightly around the beef, creating a neat cylinder. Allow to chill for at least 30 minutes.
    8 slices Parma ham
  • Prepare egg wash. Beat 2 egg yolks with 1 Tablespoon of water and a pinch of salt.
    2 egg yolks, 1 Tablespoon water, pinch sea salt
  • Add pastry. Remove the plastic wrap from the beef cylinders, then wrap each in puff pastry. Trim excess pastry and seal the seams. Brush with egg wash and chill for another 30 minutes.
  • Make red wine sauce. Heat some more olive oil in your skillet, then fry the trimmings from your tenderloin for a few minutes until browned on all sides. Stir in the shallots with the peppercorns, bay, and thyme and continue to cook for about 5 minutes, stirring frequently, until the shallots turn golden brown.
    2 Tablespoons olive oil, 1 cup beef tallow or butter, 4 large shallots, 12 black peppercorns, 1 bay leaf, 1 sprig thyme
  • Finish sauce. Next, add the vinegar and wine and cook until almost dry, then add the wine and cook until almost totally reduced. Add your beef stock and bring to a boil, then reduce to a low heat and allow to simmer for about an hour. Pass your sauce through a strainer, season as needed, and set aside until ready to serve.
    1 splash red wine vinegar, 1 750ml bottle red wine, 3 cups beef stock
  • Cook Wellington. Set your smoker to 400 degrees F. Score the pastry lightly, brush with more egg wash, then bake for 15-20 minutes until golden brown.
  • Rest, slice, and serve. Let the Beef Wellington rest for 10 minutes before slicing and serving with the red wine sauce.

Nutrition

Calories: 355kcal | Carbohydrates: 8g | Protein: 5g | Fat: 35g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 2.167mg | Potassium: 413mg | Fiber: 2g | Sugar: 3g | Vitamin A: 791IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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1 Reviews

  1. Larry Finley says:

    I have a Cuisinart pellet grill for a smoker. I just started venturing into real smoking of meats. previously it was just burgers, etc. I tried to smoke a brisket last week, but it didn’t turn out that well. I didn’t get a nice bark on it like I was expecting, but I also didn’t follow all of your tips. I will try again, but with a better piece of beef than the pre-packaged salted and peppered 2 1/2 pound “Angus” brisket I got from Kroger’s. Thanks for all that you do. 🙂