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GRILLED BEEF WELLINGTON

Are individual Beef Wellingtons to posh for the grill? To foo foo for a pirate? Nah! These elegant little beef tenderloin morsels are sure to be a hit with anyone you serve them to. Just don't tell anyone how easy they are.

Beef Wellington fit for a Pirate

Beef Tenderloin
Portabella Mushrooms
Onion
Smoked Cheese (Sliced thin)
Butter
Walnut Oil
Frozen Puff Pastry (Thawed)
Egg, Separated
Salt
Pepper
Milk

Quantities of the ingredients will very greatly with the size of your meat. Read the recipe, look at your meat and decide how much stuff you will need. Remember that the onions and mushrooms will really shrink down so start with more than you think you will need.

Heat grill to medium high heat with coals only on one side. Finely chop onion and mushrooms. Melt 2 tablespoons of butter in a small sauce pan on the grill. Add the onion and cook until transparent and wilted down. You'll want to stir constantly and may need to pull the pan to the cooler part of the grill. Add the chopped mushrooms and continue to cook, still stirring, until all the liquid is gone. Set aside.

When choosing or slicing you tenderloin remember that you are cooking it in pastry. Your cooking time will be tied to how long it takes the pastry to cook. Thicker steaks will give you a rarer finish.

Lightly coat the meat with walnut oil and season both sides with salt and pepper. Sear both sides over very high heat. You just want some color on your meat. It should still be raw in the middle.

Unfold the thawed pastry. Cut into circles about 1/2 inch larger than your meat. Place the tenderloin in the center. Slice the cheese very thin and top your meat with several layers totaling about 1/4 inch thick. Spoon a couple tablespoons of the mushroom / onion mixture over the top.

Spread egg white around the edge of the pastry. This is your "glue". Top the Beef Wellingtons with another peace of pastry and pinch edges to seal. Trim any excess edges. You can lightly score the top with a sharp knife with hash marks, but that is optional.

Whisk egg yolk(s) with a couple tablespoons of milk per yolk. Brush the tops and sides of the pastry with the yolk mixture.

Set up your grill for medium indirect heat with the coals on one side. Place pastries on a foil pan and set the pan on the grill away from the coals. The pan will keep the soft dough from sinking into the grate. After about 15 minutes remove the pan and place the pastries directly on the grates away from the coals and continue to cook until golden brown, about 45 minutes total.

Allow to cool about 15 minutes before serving.