Smoked Beef Wellington is the ultimate indulgent twist on steak. Combining a beautifully seared beef tenderloin, rich mushroom duxelles, and layers of prosciutto and golden puff pastry, this dish takes a classic fine-dining staple and elevates it with bold, smoky flavor. It’s buttery, crisp, savory, and just a little sweet—every bite is packed with texture and taste. Named after the Duke of Wellington, it’s a meal worthy of royalty and perfect for your next special occasion or weekend showpiece dinner.
How to Make Smoked Beef Wellington
Prepare the beef tenderloin
Start by trimming the tenderloin, removing any silver skin or excess fat. Spray the roast evenly with duck fat spray, then season generously with Little Louie’s seasoning. In a hot skillet over high heat, sear the tenderloin on all sides until browned, including the ends. Once it’s deeply golden all over, remove it from the heat and brush the entire surface with Grannies Gold Mustard. Set aside.
Make the mushroom duxelles
In a large bowl, combine finely chopped mushrooms, shallots, garlic, fresh thyme, garlic butter, and regular butter. You can use a food processor to pulse the mixture into a paste for easier prep. Transfer the duxelles to a hot skillet and cook for about 10 minutes, stirring frequently, until most of the moisture evaporates. Remove from heat and let cool.
Wrap with prosciutto and chill
Lay out a 16-inch sheet of plastic wrap. Arrange slices of prosciutto slightly overlapping to form a rectangle just larger than the tenderloin. Spread the mushroom duxelles in a thin, even layer over the prosciutto. Place the mustard-coated tenderloin at one end and, using the plastic wrap, roll it tightly into a log like a sushi roll. Twist the ends of the wrap to secure and refrigerate for 30 minutes to firm it up.
Wrap in puff pastry and chill again
Roll out a sheet of puff pastry so it’s large enough to completely enclose the tenderloin, with 2–3 inches of overhang at each end. Lay the pastry on another sheet of plastic wrap. Unwrap the chilled tenderloin and place it at the edge of the pastry. Roll it up just like before, making sure the pastry fully covers the meat. Fold in the ends and wrap tightly in the plastic wrap again. Chill in the fridge for another 20 minutes.
Smoke the Wellington
Preheat your smoker to 425°F. While the Wellington chills, beat the egg yolks for the egg wash. Unwrap the Wellington and place it seam-side down on a parchment-lined sheet pan. Brush the top and sides with the egg wash, then score a decorative pattern into the pastry with a sharp knife. Place the sheet pan into the smoker and cook until the internal temperature of the beef hits 125°F (for medium-rare).
Rest and serve
Remove the Wellington from the smoker and allow it to rest for at least 5 minutes before slicing. This helps retain its juices and keeps the puff pastry crisp. Slice into thick medallions and serve hot for maximum impact.
Best Wines to Pair with Beef Wellington
Cabernet Sauvignon
Bold tannins match the beef, while dark fruit complements the mushroom filling.
Pinot Noir
Elegant and earthy, this wine brings out the subtle umami in the duxelles.
Bordeaux Blend
A classic pairing—structured and complex enough to hold its own against rich pastry and smoky beef.
Smoked Beef Wellington
Ingredients
Main Wrap
- 1 each Beef Tenderloin approx 8″ long
- ¼ cup Big Poppa Smokers Little Louie’s Garlic Salt
- 1 bottle Yonedas Grannies Gold Mustard Sauce
- 1 each Sheet Puff Pastry
- 10 each Slices Prosciutto
- 1 can Cornhusker Kitchen Duck Fat Spray
- 4 each Egg Yolks
- 3 tbsp Vegetable Oil
Duxelles
- 3 cups Mushrooms finely chopped
- ½ cup Shallots finely chopped
- 4 each Garlic Cloves finely chopped
- 1 tsp Thyme
- 2 tbsp Butter
- 1 tbsp Boar’s Night Out White Lightning Double Garlic Butter
Instructions
- Trim and season the beef tenderloin, then sear on all sides.
- Brush with mustard and set aside.
- Make mushroom duxelles by cooking chopped mushrooms, garlic, shallots, butter, and thyme until moisture evaporates.
- Lay prosciutto on plastic wrap, spread duxelles, roll with tenderloin into a log, and chill for 30 minutes.
- Roll out puff pastry, wrap around tenderloin log, and chill for another 20 minutes.
- Preheat smoker to 425°F.
- Brush Wellington with egg yolk wash and score pastry.
- Smoke until internal temp is 125°F.
- Rest for 5–10 minutes, slice, and serve hot.