BEEF WELLINGTON

INGREDIENTS:
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1, 4-5lb. beef tenderloin
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3 tbsp Ben's Heffer Dust
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16oz mushrooms, minced
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1 tbsp garlic
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4oz brandy
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1 tbsp kosher salt
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1 tsp black pepper
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16 slices prosciutto ham
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2 tbsp Dijon mustard
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1 sheet puff pastry
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3 eggs, beaten
INSTRUCTIONS:
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Preheat recteq® to full temperature with a sear kit flat side up.
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Trim beef tenderloin of excess fat and silver skin (membrane) to ensure the roast is consistent in size; this will aid in even cooking.
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Season tenderloin with Ben's Heffer Dust and sear on all sides for 1-2 minutes per side.
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Wrap seared tenderloin in plastic wrap tightly (try to keep it in a round log shape) and place the meat in the fridge to cool completely.
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In a dry pan, add the chopped mushrooms, garlic, and brandy, and season with salt and pepper.
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Cook until mixture is dry, then cool completely.
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On a clean work table covered in plastic wrap, lay out 8 slices of ham, carefully overlapping slightly. Lay additional slices over the top.
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Carefully smear the mushroom mixture evenly over the ham.
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Brush the tenderloin with mustard and place on top of the mushrooms.
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Using the plastic to help, wrap the tenderloin tightly, using the sides to torque tightly; let chill in fridge for 1/2 hour.
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Wrap in the puff pastry and brush with beaten eggs.
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Place the roast on a grill mat and score the pastry with a knife.
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Cook at 450°F for 40-45 minutes until the tenderloin reaches an internal temp. of 133°F.
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Allow to rest for 30 minutes.
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Slice in 1" thick slices.
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