Ultimate Beef Wellington Recipe
Up your Christmas feast this holiday season with our Ultimate Beef Wellington recipe. Grab your ingredients, block off an afternoon, and dive into this Beef Wellington recipe to impress friends and family this Christmas. Don't believe us? See what our fellow associates had to say about it in this video!
SCHEELS Experts Chad and Cam return to What's Cookin' to share their take on this holiday fan favorite. Prep the ingredients by chopping the vegetables. Season your beef tenderloin and tie if needed before you throw it on the cast iron. This will sear the juices so the meat doesn't leak out when you put it on the grill. Wrap the tenderloin with a plastic wrap and cook together the butter, garlic, shallots, to roll out with the pastry. Use your mixture along with plastic wrap to securely wrap the lion in your mixture and prosciutto. Wrap, press and seal the pastry as you roll together the tenderloin and pastry, place on the grill at 275° and cook until an internal temp of 130° degrees.
- 4-5 lbs Beef Tenderloin (center cut)
- 2 packages of Prosciutto
- 1 lb Puff Pastry
- 1 full Egg & 1 Egg yolk
- 2 tbsp Butter
- Mushrooms (blend of shiitake, crimini and yellow oyster)
- 2 Shallots
- Grey Poupon Dijon Mustard
- 1 tbsp Grapeseed Oil
- Hot Plate
- Cast Iron Skillet
- Traeger Ironwood Series 885 Pellet Grill
- Traeger Basting Brush
- Scheels Outfitters Beef Blend Pellets
- Rolling Pin
- Plastic Wrap
- Finely chop mushrooms and sauté mushroom blend.
- Cook on Traeger for 1 hour at 375°, or until moisture is cooked out of mushrooms.
- Add 1 tbsp of grapeseed oil to a cast iron skillet, and place on a hot plate on High.
- In the cast iron skillet, sear all sides of the tenderloin for 1 minute each.
- Wrap tenderloin in plastic wrap and refrigerate for 1 hour.
- Next, to sauté the shallots, pour 1 tbsp of butter or oil onto a cast iron skillet, still on a hot plate on High, add 2 cloves of minced garlic, and add shallots.
- Cook until it gives off a good aroma and remove from the hot plate to cool.
- Take the mushrooms from the Traeger and add them with the shallot mixture.
- Lay out plastic wrap and place prosciutto on it in an overlapping fashion.
- Pour the cooked mushroom and shallot mixture onto the prosciutto and spread it evenly.
- Take the tenderloin out of the fridge, brush it on all sides with mustard, and place the tenderloin in the center, wrapping it with the prosciutto and slicing off the excess.
- Tightly wrap the tenderloin in plastic wrap and place in the refrigerator for 1 hour.
- Prep your surface with flour. Roll out 1 puff pastry until it is thin.
- Prepare your egg wash by whisking together 1 full egg and 1 egg yolk. Then, brush the edges of the puff pastry with egg wash.
- Remove the tenderloin from the fridge, place it on the puff pastry and wrap tightly using egg wash to seal the edges of the puff pastry. Cut off excess.
- It’s time to get creative! Using your extra puff pastry, cut desired designs in it and place on top of the wrapped tenderloin and coat the Beef Wellington in the egg wash.
- Fire up the Traeger to 275° and throw on your Beef Wellington. Cook until the tenderloin reaches an internal temperature of 130°.
- Let it rest for 10 minutes so it hits 135° for Medium.
- Dig in and enjoy the best meal you have ever cooked!