By Danielle "Diva Q" Bennett
Make your guests feel special by serving up beef Wellington. Always impressive, this pastry-wrapped beef takes a bit of time but anyone can do it, especially with Diva Q showing the way. (You can also assemble it ahead of the final cook.) Note that in her video, Diva Q uses a single large piece of puff pastry, but you might have to roll a couple or even a few sheets together to create a rectangle large enough to wrap the meat.
|1 1/2 Pound
|portobello or cremini mushrooms
|large shallot, finely chopped
|garlic cloves, minced
|fresh thyme leaves
|freshly ground black pepper
|whole trimmed beef tenderloin (about 3½ lb; 1.5 kg)
|Traeger Coffee Rub
|packages frozen puff pastry, thawed according to package directions but kept cold (you may not need it all)
Smoked Beef Wellington
Make the duxelles: Preheat the Traeger with the lid closed to 250°F; this will take about 15 minutes.
250 ˚F / 121 ˚C
Working in batches, pulse the mushrooms in a food processor until minced. (Alternatively you can mince with a knife, but it’s a lot of chopping.) Transfer the mushrooms to a rimmed baking sheet or foil pan. Add the shallot, garlic, olive oil, and thyme leaves, season with salt and pepper, and toss to combine.
Place the pan directly on the grill grates and smoke on the Traeger, stirring every 10 minutes or so, until most of the moisture has evaporated, about 30 minutes.
250 ˚F / 121 ˚C
Meanwhile, heat 1 zone of the flat top to medium high for 5 to 10 minutes. (Alternatively heat a cast iron griddle on your Traeger or on the stove.) Season the tenderloin all over with Traeger Coffee Rub. Put the tenderloin on the hot surface and cook until browned on one side. Turn the tenderloin to cook on another side, then continue cooking and turning until well browned all over. Let cool. (The meat will not be cooked through at this point.)
Heat another zone of the flat top over medium heat. (Or heat a skillet or griddle.) Spread the mushrooms out on the hot surface, and cook, stirring occasionally, until the remaining moisture has evaporated, 5 to 8 minutes. Let cool completely. (Both the mushrooms and the beef can be cooked a day ahead; refrigerate both until ready to proceed.)
When ready to assemble the Wellington, place two long, overlapping sheets of plastic wrap down on your work surface; you want the plastic large enough to cover the tenderloin. In the center of the plastic, lay the prosciutto out in 2 rows of 5 to 6 slightly overlapping slices; you want the prosciutto to be the length of the tenderloin. (Tip: If there is paper between the slices, lay the prosciutto meat-side down on the plastic wrap then pull the paper off.) Using a flexible spatula, cover the prosciutto with the cooled mushroom duxelles.
Brush one side of the cooled tenderloin all over with the mustard. Lay the tenderloin mustard side down on the duxelles, then brush the top of the meat with the mustard. Lift one side of the duxelles-covered prosciutto over the tenderloin. Pull the plastic wrap off. Do the same with the other side and press to seal. Rewrap with the plastic, twisting the ends to seal it. Refrigerate until chilled, at least one hour and up to 24 hours.
Line a rimmed baking sheet with parchment paper for easy cleanup. On another piece of parchment paper (or more plastic wrap), roll out one or more sheets of puff pastry to a size large enough to wrap your tenderloin completely. If your sheets are too small, piece a couple sheets together, rolling and pressing on the seams to join them. Remove the plastic from the Wellington and place it seam side down in the middle of the pastry. Bring up one side of the dough, then bring up the other side and press down on the seam. Fold over the dough ends to seal in the meat and filling. Transfer the Wellington seam side down to the parchment lined baking sheet. Cover with plastic wrap and refrigerate while the grill heats or for up to 24 hours.
When ready to cook, heat the Traeger with the lid closed to 425°F; this will take at least 15 minutes.
425 ˚F / 218 ˚C
Using a sharp knife, very lightly score the puff pastry without cutting through it; this is for looks only. Beat the egg with 1 tablespoon water. Brush this egg wash all over the pastry. Insert a leave-in thermometer into the thickest part of the Wellington. Place the baking sheet directly on the grill grates and cook until the internal temperature of the meat is 125°F (for medium rare) and the puff pastry is a gorgeous golden brown, about 40 minutes. (The time will vary depending on your tenderloin size and sear, the weather, and your grill.)
425 ˚F / 218 ˚C
Let rest for 15 minutes, then use a sharp knife to slice. Enjoy!
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