Search for recipes, cooking guides, how to videos, and tips from our chefs.

Beef Wellington

  • 2 Hours 40 Minutes
  • 2 Servings
  • charcoal
  • expert
Steaks

Beef Wellington is one of the most challenging dishes to make.  But if the timing is executed correctly, you will be able to present the most extraordinary dinner to your friends and family by means of elegance, presentation and sheer quality.

Ingredients

  • The Beef

    • 2 American Wagyu 8 oz. Filet Mignon Steaks Buy Now +
    • 1 Tbsp Extra Virgin Olive Oil
    • Flake Salt
    • Black Pepper
    • Horseradish
  • The Wellington

    • 1.5 lb.s Whole Cremini Mushrooms
    • 1 Garlic Clove
    • 1 sprig fresh chopped Rosemary
    • 1 sprig fresh chopped Thyme
    • 8 oz. Prosciutto
    • 16 oz. Puff Pastry
    • 1/2 tsp melted butter
    • 1 Egg Yolk

Directions

The Beef

  • Start with getting the grill very hot, around 500 degrees or so. Place a cast iron flat skillet on the grill grate and let it get hot (which will not take long).

    1
    Done
    15 minutes
  • Season the beef with ground black pepper and Flake Salt, we used this salt from  Jacobsen’s Salt Co .

    2
    Done
    1 minute
  • Set the filets on the hot skillet and simply sear for one minute on each side and sear the ends for 10 seconds each.

    3
    Done
    5 minutes
  • Pull off grill to rest. Brush beef generously with a  hot horseradish to give a nice spice kick and as well as a binder for the filling to come

    4
    Done
    1 minute

The Wellington

  • Place small cast iron or stainless skillet over low-med heat.

    1
    Done
    5 minutes
  • In a food processor, process the mushrooms and  garlic clove.  Once done add to skillet along with pinches of rosemary, garlic and thyme.

    Stir and cook down until all excess water has evaporated from skillet to form mushroom duxelles. Remove from skillet and let rest until cool.

    2
    Done
    15 minutes
  • On a sheet of cling wrap, lay out slices of prosciutto, with each piece slightly overlapping the next. For each filet, this should include 4-6 slices total.

    Spread mushroom duxelles evenly across the prosciutto, leaving about one inch of space on each side for folding.

    3
    Done
    5 minutes
  • Set beef directly in center on top of mushroom duxelles.

    Grab the bottom end of the cling wrap and gently fold it over top of the beef and push each end down to make it stick. Pull cling wrap tightly and wrap it around the top of the pastry. Twist the loose cling wrap on the sides until it forms into a perfect cylinder.

    Refrigerate for one hour to allow cold forming and shape. After an hour pull form fridge and unwrap carefully.

    4
    Done
    5 minutes
  • Pull a new sheet of cling wrap out and place the puff pastry flat on top of it. Set formed roll of prosciutto, duxelles and beef on top of pastry. Grab the bottom of puff pastry and fold over the meat and press pastry dough down on all sides to fit to form. Trim off excess pastry.

    With the same procedure as before, grab bottom of cling wrap and lift over the formed Wellington, and roll again then twists sides in until pastry in tightly formed around into perfect cylinder.

    Set in the fridge for an additional hour to form.

    5
    Done
    1 hour
  • Remove from fridge after an hour and unwrap.  Sprinkle a little bit of flour on left hand to hold the uncooked wellington pastry for next step so that the pastry will not stick to your hand.

    Take the excess puff pastry that we trimmed and cut into ½ inch strips, place strips gently on top of wellington in cross lattice pattern.

    6
    Done
    5 minutes
  • Melt butter and add an egg yolk to a bowl and whisk the two thoroughly.

    Brush the mix over top of the wellington, then sprinkle Flake Salt, chopped rosemary and thyme on the surface.

    Place in an oven or use indirect heat on charcoal grill at 400 degrees. For the two  filets I go for approximately 19 minutes exactly to achieve medium rare doneness, but cook times can vary.

    7
    Done
    20 minutes
  • Remove from Oven or outdoor cooker and let rest for 20 minutes.

    Cut in half and plate.

    8
    Done
    20 minutes