Beef Wellington

Beef Wellington is a real treat and this 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 keeping in moisture and easily enabling a medium rare finish.

Traditionally the beef is surrounded with mushroom duxelles and prosciutto. I also have a 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.


Serves 8

Cooking surfaces

BBQ Temperature


  • 1.5kg beef fillet
  • 2 packs prosciutto
  • 3 packs pre rolled puff pastry
  • 1 beaten egg
  • Either Duxelles or chicken liver pate (see below)

For the duxelles – traditional filling

  • 50g butter
  • 1 large shallot, finely chopped
  • 1 garlic clove, crushed
  • 400g chestnut mushrooms, very finely chopped in a food processor
  • 1 tbsp finely chopped thyme leaves
  • 2 tbsp brandy

For the chicken liver pate – our favourite alternative filling

  • 50g slightly salted butter
  • 1 small onion, finely chopped
  • 1 garlic clove, crushed
  • 2 bay leaves
  • 1 tsp fresh thyme, chopped finely
  • 225g frozen chicken livers, defrosted
  • salt and pepper to season
  • 2 tbsp brandy

Pastry Lattice Cutter

Pastry Lattice Cutter


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 (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.
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