Beef Wellington
Beef Wellington is a real treat and this beef wellington recipe shows you how you can make a couple of variations. The Big Green Egg comes in to its own here, baking this perfectly while retaining moisture and easily enabling a medium rare finish.Traditionally the beef is surrounded with mushroom duxelles and prosciutto. I also have a beef wellington recipe using chicken liver pate, spinach and prosciutto, which is my preferred way to serve it and a favourite with friends and family that have eaten it. We also have a Venison Wellington Recipe, if you fancy trying a slightly different version.
Ingredients
Equipment
Grill Temperature
Surfaces
Method
For the Duxelles
- Melt the butter and add the shallot and garlic and sweat down gently.
- Finely chop the mushrooms, I find this is best done in a food processor.
- Add the mushrooms to the onion and garlic and fry down. This will take about 20 minutes.
- When all of the liquid has been evaporated out of the mushrooms and you are left with a paste, add the thyme and cook for a further 2 minutes.
- Take the duxelles mixture off the heat, add the brandy and put in a bowl.
- Cool in the fridge (preferably overnight).
For the Chicken liver pate
- Melt the butter in a small saucepan and add the bay leaves, onion and garlic. Cook slowly to soften the onion and garlic.
- Add the thyme leaves once the onions have softened.
- Drain off any liquid from the chicken livers and add to the pan.
- Cook for about 3 minutes, stirring occasionally. You're looking to just cook the livers.
- Remove the bay leaves and move the cooked mixture to your food processor.
- Blend until smooth.
- Add the brandy and salt and pepper to taste.
- Place in the fridge to set in a bowl covered with cling film.
For the Beef Wellington
- Light your Egg and get it to 220°C with a cast iron pan or the Solidteknics Bigga pan.
- Sear the outside of your beef fillet turning regularly, you're just trying to get some colour, not cook the beef.
- Once the beef has colour return it to the fridge to cool thoroughly.
- Place a piece of cling film on your kitchen surface and place the slices of prosciutto on top. Make sure the pieces overlap by about 1/3.
- Now add the pate of your choice, covering within 1cm of the edges of the prosciutto.
- Optionally cover the pate in a layer of spinach leaves.
- Add the cooled beef to the long edge and use the cling film to roll the pate and prosciutto around the fillet, keeping it tight.
- Fold any spare prosciutto around the ends of the fillet.
- Now carefully remove the cling film and place the roll on to one sheet of your puff pastry.
- Place a second sheet over the fillet and push down to expel as much air as you can. Trim the edges of the pastry to about 1 inch and then use a fork to seal it.
- Egg wash your Wellington.
- If you want, you can add a pastry lattice. Use a lattice cutter to cut your pastry and drape over your Wellington. Egg wash this.
- Setup your Egg at 180°C in an indirect setup (baking stone on top of ConvEGGtor feet up, stainless grid on top).
- Bake for 30 minutes until the pastry is golden. Use a probe thermometer such as the Thermapen to check the beef is at 48°C-50°C.
- Take off and rest for 15 minutes.
- Serve slicing 1.5cm slices, the beef should be pink.
Video
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