Individual Beef Wellington on the Big Green Egg: A Gourmet Guide
This recipe for individual Beef Wellington's from Tip Hero has been modified for the Big Green Egg.
Servings: 2
Ingredients
- 2 2 ½-to-3-inch-tall pieces beef tenderloin filet mignon, about ¾ pound
- 1 tbsp vegetable oil
- 3 tbsp unsalted butter
- 6 ounces finely-chopped baby bella mushrooms
- 1/3 cup finely-chopped sweet onion
- 1 large clove garlic minced
- ½ tsp kosher salt or more to taste
- Freshly-ground pepper to taste
- ¼ cup dry sherry
- 1 large sprig fresh thyme
- 1 tbsp chopped fresh parsley
- 1 sheet 1/2 box puff pastry
- 1 tbsp Dijon mustard
- Egg wash 1 beaten egg + 1 tablespoon milk
Instructions
- Step 1: Prep the Duxelles Sauté the finely chopped mushrooms, sweet onions, and minced garlic in unsalted butter over medium-high heat. You must add the fresh thyme, salt, and pepper to build a savory foundation for the beef. This process provides a way for the moisture to evaporate completely until the mixture becomes a thick paste. Because you deglaze the pan with dry sherry and finish with fresh parsley, the duxelles develops a concentrated and sophisticated flavor profile.
- Step 2: The High-Heat Sear Heat the vegetable oil in a heavy skillet until it reaches its smoking point to prepare the beef. You should sear the Filet Mignon on all sides for sixty to ninety seconds to develop a deep, mahogany crust. This technique ensures that the natural juices remain locked inside during the final bake on the Big Green Egg. Because the pastry is sensitive to heat, you must place the seared meat in the freezer to cool rapidly before assembly.
- Step 3: Assembly Spread a thin layer of the cooled mushroom duxelles onto a half sheet of puff pastry for each portion. You should coat the cold beef filets in Dijon mustard before placing them in the center of the mushroom mixture. This process provides a way to wrap the dough tightly around the beef to create a secure and uniform bundle. You will find that using chilled ingredients is the most effective way to maintain the structural integrity of the buttery pastry.
- Step 4: BGE Setup Preheat your Big Green Egg to a dome temperature of 425°F for an indirect grilling environment. You must utilize the ConvEGGerator to block the direct flames and allow the convection heat to circulate evenly. This technique ensures that the puff pastry browns perfectly without overcooking the tenderloin center. Because the ceramic cooker retains heat so efficiently, the cooking environment remains stable throughout the entire process.
- Step 5: The Bake Brush the top of each dough bundle with the egg wash to achieve a professional-grade, golden sheen. You should place the Wellingtons on a baking pan lined with parchment paper and cook them for 20 to 30 minutes. This process provides a way to monitor the internal temperature until it reaches 130°F for a perfect medium-rare. You will find that the high heat creates a beautiful rise in the pastry while the beef stays succulent.
- Step 6: The Rest Pull the Wellingtons off the grill and let them rest on a wire rack for exactly 10 minutes before serving. This technique allows the juices to redistribute and ensures the bottom of the pastry remains crisp and flaky. Because you followed this definitive guide, the final result features a ruby-red center and a savory, wood-fired crust. You should serve these immediately with your favorite steakhouse sides for the ultimate gourmet experience.