When it comes to that ultimate beef dish, Beef Wellington is at the top for me. This classic dish gets even better with some amazing flavor off the Big Green Egg.
How To Cook Beef Wellington On A Big Green Egg
Let’s start off with the mushroom duxelles and keep it going from there.
Print Recipe for Beef Wellington - On the Big Green Egg
Yield: 1ea Beef Wellington – serves 2-4 people (depending on portion size)
Prep time: 45-60 Minutes prep time
Cook time: 20-25 Minutes cook time , plus 5 minute rest time
Ingredients
Measure Ingredient Prep Notes
2 lbs Chateaubriand, Beef Tenderloin Butcher or Local Grocery store
1 tbsp Oil, Canola / Olive Blend
Taste Rub a Dub, 5280 Culinary
2 tbsp Oil, Canola / Olive Blend
1 tsp Garlic, crushed
1 ea Shallot, Medium Minced fine
1 ½ lb Cremini Mushrooms, Sliced Also called baby bella
1 tsp Thyme, fresh, leaves Minced fine
½ Cup Cream, Heavy Whipping
Taste Rub a Dub, 5280 Culinary
2 ea Eggs, XL, Fresh
1 Pkg Pastry, Puff (not phyllo) Defrosted at room temp
Cooking Directions:
PREPARING YOUR BIG GREEN EGG
Heat your Big Green Egg to 600˚
Lightly oil the Chateaubriand and season (all sides) to taste with Rub-A-Dub
Sear on all sides for about 90 seconds each side or until you get a nice color. Be cautious not to cook the tenderloin
Once seared, lightly cover the beef and chill in the fridge to stop the cooking process
Add a large cast iron skillet or pan to the Big Green Egg
Add the oil and heat for 1 minute
Add the mushrooms and saute until golden, make sure to allow them to cook off any excess water
Once the mushroom start to turn golden brown, add the shallots and garlic and saute for 2 minutes to bloom the garlic
Season to taste and carefully add the heavy cream
Reduce the heavy cream until it starts to thicken and coat the mushrooms, making a paste almost
Using heat proof gloves, remove the pan and mushroom mix and cool completely
Adjust the Big Green Egg down to 400˚ and add the convEGGtor (legs up). Place the grill grate back on the egg and close the dome. Maintain temp 400˚
Make sure puff pastry is fully defrosted and place on your cutting board, on a piece of parchment paper or lightly floured board
Whisk the eggs with 1 tbsp of water to create your egg wash
Take the cooled mushroom mixture, also called mushroom duxelles and spread it onto the beef tenderloin on all sides and ends
Lightly brush the edges of the pastry with the egg wash
Lay the coated chateaubriand onto the puff pastry, placing it in the center of the rectangle shaped dough
Wrap the beef carefully and use the egg washed edges to create a seal, trim off any excess pastry if needed
Place onto a lightly oiled screen or pizza pan
Place into the Big Green Egg and load the EGGgenius probe into the center of the wellington
If you don’t have an EGGgenius, use a good digital thermometer to check doneness
Close the lid and cook at 400˚ for approx. 10 minutes and open the dome
Brush the top and sides of the wellington with the egg wash to create a light coat
Finish cooking until desired doneness (for medium doneness total cook time will be approx. 20 minutes)
Remove from the Big Green Egg with time to allow for resting and carry over
CHEF TIP: I remove my wellington about 5-7 degrees before my desired temp, this allows carry over and resting
Slice and enjoy
Grills / Grill Gear Used:
Shopping List (Products Used):
