Smoked Beef Wellington
My Smoked Beef Wellington is a classic British dish with a smoky twist, made with mushroom duxelles and served with luxurious red wine sauce.
Servings: 8 people
Ingredients
- 2 14 ounce beef filet steaks
- 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 fresh thyme leaves leaves only
Egg Wash
- 2 eggs yolks only
- 1 Tablespoon water
- pinch fine sea salt
Red Wine Sauce
- 2 Tablespoons olive oil
- 1 cup beef tallow or butter
- 4 shallot large, peeled and sliced
- 12 black peppercorns whole
- 1 bay leaves
- 1 sprig fresh thyme leaves
- 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 filet steaks, 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 fresh thyme leaves
- 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 eggs, 1 Tablespoon water, pinch fine 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, 4 shallot, 12 black peppercorns, 1 bay leaves, 1 sprig fresh thyme leaves
- 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