1. Can I make Smoked Beef Wellington ahead of time?

Yes! Prep and assemble, then chill (unbaked) up to a day ahead. Bake when ready to serve.

2. What’s the best wood for smoking?

Try oak, hickory, or cherry for a subtle, not overpowering smoke.

3. How do I avoid soggy pastry?

Let the duxelles dry out completely and chill all components before wrapping.

4. Can I use a grill instead of a smoker?

Yes, set it up for indirect heat and add a smoker box with wood chips.

Smoked Beef Wellington

Description

This Smoked Beef Wellington brings all the elegance of the classic British dish—with a bold, backyard BBQ twist. 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.

Ingredients

Scale

2 (14 oz) beef filet steaks
2 Tbsp beef rub
8 slices Parma ham
1 (12 oz) package puff pastry
2-3 Tbsp olive oil
2 cups wild mushrooms, finely chopped
1 sprig fresh thyme (leaves only)
Sea salt & black pepper
2 egg yolks
1 Tbsp water
Pinch sea salt
2 Tbsp olive oil
1 cup beef tallow or butter
4 large shallots, sliced
12 whole black peppercorns
1 bay leaf
1 sprig fresh thyme
Splash red wine vinegar
1 bottle (750 ml) red wine
3 cups beef stock

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Instructions

Preheat smoker to 225°F. Trim and season filets, then smoke for 1 hour until ~115°F internal temp.
Finely chop mushrooms and sauté with thyme in olive oil until paste-like. Season with salt and pepper. Let cool.
Roll out puff pastry into rectangles; chill until ready to use.
Lay Parma ham on plastic wrap, spread duxelles, place smoked beef on top, roll tightly. Chill 30 minutes.
Beat egg yolks with water and salt for egg wash.
Remove plastic wrap, wrap filets in pastry, seal and egg wash. Chill 30 more minutes.
Brown beef trimmings in olive oil, add shallots, peppercorns, bay leaf, and thyme. Add vinegar and wine, reduce, then add beef stock and simmer 1 hour. Strain and season to taste.
Preheat smoker to 400°F. Score pastry, brush with egg wash, and bake for 15–20 minutes until golden brown and 125–135°F internal temp.
Let Wellington rest 10 minutes, slice, and serve with red wine sauce.

Notes

Let each component cool before assembly for crisp pastry. Always use a thermometer for doneness. Serve with simple sides and a generous pour of sauce.

Prep Time: 20 minutes
Cook Time: 2 hours 30 minutes
Category: Main Course
Method: Smoked
Cuisine: British BBQ Fusion

Nutrition

Serving Size: 1 slice
Calories: 610
Sugar: 2g
Sodium: 780mg
Fat: 42g
Saturated Fat: 20g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 38g
Cholesterol: 155mg