Smoked Beef Wellington Recipe

Equipment You’ll Need

• BBQ Tongs
• You Need a BBQ Cutting Board
• Yonedas Okami Chef Knife
• Plastic Wrap
• Parchment Paper
• Smoker or Grill

Ingredients

Main Wrap:

• 1 Beef Tenderloin, approx 8″ long
• ¼ cup Big Poppa Smokers Little Louie’s Garlic Salt
• 1 bottle Yonedas Grannies Gold Mustard Sauce
• 1 Sheet Puff Pastry
• 10 Slices Prosciutto
• 1 can Cornhusker Kitchen Duck Fat Spray
• 4 Egg Yolks
• 3 tbsp Vegetable Oil

Duxelles:

• 3 cups Mushrooms, finely chopped
• ½ cup Shallots, finely chopped
• 4 Garlic Cloves, finely chopped
• 1 tsp Thyme
• 2 tbsp Butter
• 1 tbsp Boar’s Night Out White Lightning Double Garlic Butter

Instructions

1. Preparation

1. Trim the Tenderloin: Remove any silver skin or surface fat from the roast.
2. Season the Tenderloin: Spray the beef with duck fat spray, then season with Big Poppa Smokers Little Louie’s Garlic Salt.
3. Sear the Tenderloin: Heat vegetable oil in a skillet on high. Sear the beef tenderloin on all sides, including the ends, for even browning. Remove from heat and brush with Grannies Gold Mustard Sauce.

2. Prepping the Duxelles

1. Make the Duxelles: In a large mixing bowl, combine mushrooms, shallots, garlic, thyme, butter, and Boar’s Night Out White Lightning Double Garlic Butter. Mix well.
2. Cook the Duxelles: Heat a skillet and add the mixture. Stir for about 10 minutes until the moisture cooks out. Remove from heat and set aside.

3. Wrapping the Wellington

1. Prepare Plastic Wrap: Lay out a 16” long piece of plastic wrap.
2. Layer the Prosciutto: Place the prosciutto slices on the plastic wrap, overlapping slightly. Spoon the Duxelles onto the prosciutto and spread evenly.
3. Wrap the Tenderloin: Place the tenderloin at the edge of the Duxelles, then roll tightly using the plastic wrap, like a sushi roll. Twist the ends and refrigerate for 30 minutes.

4. Puff Pastry

1. Roll the Pastry: Roll out the puff pastry to be large enough to cover the tenderloin with about 2-3 inches of overlap on each end.
2. Wrap the Wellington: Place the wrapped tenderloin in the center of the puff pastry. Roll it up tightly, folding the ends in. Wrap again with plastic wrap and refrigerate for 20 minutes.

5. Smoking the Wellington

1. Preheat the Smoker: Preheat your smoker to 425°F.
2. Prepare the Egg Wash: Beat the egg yolks to create an egg wash for the pastry.
3. Brush with Egg Wash: Remove the Wellington from the fridge, unwrap the plastic wrap, and place it on a parchment-lined sheet pan. Brush the pastry with egg wash, and score the surface for decoration.
4. Smoke the Wellington: Place the Wellington on the sheet pan into the smoker. Smoke until the internal temperature reaches 125°F (about 30-40 minutes).
5. Rest the Wellington: Remove from the smoker and rest for at least 5 minutes before serving.

Quick Recap:

• Trim the tenderloin and sear it in a hot skillet with oil.
• Brush the tenderloin with Grannies mustard and set it aside.
• Make Duxelles by finely chopping mushrooms, shallots, garlic, thyme, butter, and seasoning.
• Cook the Duxelles for 10 minutes to remove moisture.
• Lay prosciutto and Duxelles flat on plastic wrap, then place the tenderloin on top. Roll it up and refrigerate for 30 minutes.
• Roll out puff pastry, wrap the tenderloin, and refrigerate for 20 minutes.
• Preheat the smoker to 425°F and prepare egg wash.
• Brush the Wellington with egg wash and score the pastry.
• Smoke the Wellington until the internal temperature reaches 125°F.
• Remove, rest for 5 minutes, slice, and serve hot.

Helpful Tips and Notes

• What if I don’t have a smoker?
  You can cook the Wellington in a regular oven at 425°F, though smoking will add a rich flavor.
• Can I make this ahead of time?
  Yes, you can prep the Wellington the day before, wrap it tightly in plastic, and refrigerate it. Just make sure to let it come to room temperature before smoking.