Beef Wellington

A recipe for the time intensive, but extraordinary Beef Wellington.
Prep Time: 1 hour
Cook Time: 1 hour
Course: Main Course
Cuisine: American
Keyword: Beef, Beef Tenderloin, Beef Wellington, bge, big green egg, makecaloriesgreatagain, mcga, recipes
Cooking Method: Baked, Smoked
Food Category: Beef
FoodOrDrink: Food



  • 1 ea Beef Tenderloin Trimmed & tied as necessary so it is evenly shaped.
  • 12 slices Parma Ham Can sub prosciutto.
  • 1.5 tsp Thyme
  • 2 tbs Prepared Horseradish
  • 1 tbs Dijon Mustard


  • 1 lb White Mushrooms Finely chopped.
  • 1/2 ea Onion Chopped.
  • 4 cloves Garlic Minced.
  • 1/2 tsp Thyme
  • 2 tbs Butter
  • 2 tbs Olive Oil
  • 1/2 cup Brandy
  • 1/2 cup Cream
  • 1 tbs Soy Sauce


  • 1 lb Puff Pastry
  • 2 ea Eggs Beaten.
  • 1/2 tsp Sea Salt Coarse.
  • 1 ea Flour For dusting.


  • Gather your Duxelles ingredients.
  • Use a food processor to chop up the mushrooms and onion.
  • I went very fine here, but you could do it by hand it you wanted a bit more coarse texture.
  • Melt the butter and oil in a skillet. Add the mushroom paste.
  • Add the garlic, thyme, and brandy. Cook until the brandy is mostly gone.
  • Add the cream and soy sauce.
  • Cook until the Duxelles is a nice, spreadable consistency. Place into refrigerator to cool.
  • Gather your beef ingredients.
  • Heat some olive oil in a cast iron pan on high heat. Sear your tenderloin.
  • Rotate the beef so that it is seared on all sides before removing.
  • Combine the mustard, thyme, and horseradish in a bowl.
  • Spread the mustard mix over the beef evenly.
  • Place the beef back into the fridge uncovered.
  • If your puff pastry is in multiple pieces, use the egg wash to combine them. Be sure to place the pastry onto a well floured surface.
  • Use a roller to ensure the pastry is fully sealed and one piece. Roll the pastry as thin as needed to ensure it will fully wrap around the beef. About 1/4" thick is ideal though.
  • Weave the ham and them spread the Duxelles over the ham.
  • Place the tenderloin on top of the Duxelles.
  • Wrap the beef up like a baby, using the egg wash to help seal it.
  • Take any extra pastry you have remaining and decorate. I used a shamrock cookie cutter in this instance. Cover entire surface in remaining egg wash.
  • Cut slits through the top of the pastry. These are not only decorative but also help vent the beef. Sprinkle with the salt.
  • Place into your oven (or in this case your kamado / Big Green Egg) at 425 degrees until your desired internal temp is met. About 1 hour give or take. If cooking in a kamado I'd suggest using a pizza stone and parchment paper.
  • Remove and let rest.
  • Serve & Enjoy! See my notes for the recipes that I paired my beef wellington with.


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