Smoked Beef Wellington

Ready to take your Beef Wellington game to the next level? This Smoked Beef Wellington brings all the elegance of the classic British dish—with a bold, backyard BBQ twist. Imagine juicy beef tenderloin, kissed with smoky flavor, wrapped in earthy mushroom duxelles, Parma ham, and buttery puff pastry.

Drizzle it all with a rich red wine sauce and you’ve got a dish that’s pure “main event” energy for holidays, date nights, or anytime you want to impress the socks off your guests (or just yourself).

Why You’ll Love This Smoked Beef Wellington

• Bold, smoky flavor from the grill—classic Wellington meets BBQ.
• Impressive centerpiece: flaky pastry, mushroom filling, Parma ham, and super-tender beef.
• Make-ahead friendly—prep in advance, then assemble and bake stress-free.

Step-By-Step: How to Make Smoked Beef Wellington

1. Smoke the Tenderloin

• Preheat your smoker to 225°F.
• Trim your filets and season on all sides with beef rub.
• Place the beef directly on the smoker grates and smoke for 1 hour (or until internal temp is around 115°F for rare/medium rare).

2. Make the Mushroom Duxelles

• Finely chop the mushrooms.
• Sauté mushrooms and thyme leaves in olive oil over medium-high heat. Season with salt and pepper.
• Cook until all moisture evaporates and mixture is paste-like. Set aside to cool.

3. Prepare the Puff Pastry

• Roll out puff pastry on a floured surface into rectangles large enough to wrap each fillet.
• Chill pastry in the fridge while you assemble everything else.

4. Wrap the Beef

• Lay 4 slices of Parma ham, slightly overlapping, on a sheet of plastic wrap.
• Spread half the mushroom duxelles over the ham.
• Place one smoked beef filet on top, then use the plastic wrap to roll everything into a tight cylinder.
• Repeat for the second filet. Chill wrapped filets for 30 minutes.

5. Egg Wash

• Beat egg yolks with water and a pinch of salt.

6. Pastry Time

• Remove plastic wrap from the beef cylinders.
• Wrap each filet in puff pastry, trimming excess and sealing seams.
• Brush with egg wash and chill for another 30 minutes.

7. Make the Red Wine Sauce

• In a skillet, brown beef trimmings in olive oil.
• Add shallots, peppercorns, bay, and thyme. Sauté until shallots are golden.
• Add red wine vinegar and wine; reduce until almost dry.
• Add beef stock; bring to a boil, then simmer for an hour.
• Strain and season to taste.

8. Cook the Wellington

• Preheat your smoker to 400°F.
• Score the top of the pastry, brush with more egg wash.
• Bake Wellingtons for 15–20 minutes, until golden brown and internal temp is 125–135°F for medium rare.

9. Rest, Slice, and Serve

• Let Beef Wellington rest 10 minutes before slicing.
• Serve thick slices with plenty of red wine sauce.

Smoked Beef Wellington Tips

• Use a thermometer! It’s the best way to guarantee perfect doneness.
• Let each component chill before assembling: Cold beef + duxelles + pastry = crisp, flaky crust.
• Don’t skimp on the sauce: It brings everything together.
• Slice with a sharp knife: For picture-perfect servings.

Serving & Storage

• Sides: Keep it simple—try grilled asparagus or garlic mashed potatoes.
• Storage: Leftovers last 3–4 days in an airtight container in the fridge.
• Reheating: Oven only! Warm at 250°F for 15 minutes; microwaving will make pastry soggy.

FAQ

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