The Ultimate Grilled Fillet Wellington Recipe for Arteflame

Introduction

Beef Wellington is often regarded as the pinnacle of celebratory dining, a dish that commands respect and appetite in equal measure. Traditionally confined to the oven, we are taking this culinary icon outdoors to reimagine it on the Arteflame grill. By utilizing the Arteflame’s unique ability to provide both searing high heat and controlled indirect temperature, you can achieve a Wellington that boasts a center-cut tenderloin of unparalleled juiciness, wrapped in a golden, smoky-kissed puff pastry. This recipe bridges the gap between rugged outdoor cooking and refined fine dining.

The secret lies in the 'duxelles'—a savory mushroom mixture—and the careful searing of the beef before it is wrapped. Cooking this on the Arteflame adds a subtle depth of flavor that a kitchen oven simply cannot replicate. Whether you are hosting a holiday feast or an intimate dinner party under the stars, this Grilled Fillet Wellington serves as a stunning centerpiece that proves sophisticated cooking has a home over an open fire.

Ingredients

The Beef & Coating

• 2 lb Center-cut beef tenderloin (Chateaubriand), trimmed
• Salt and freshly ground black pepper
• 2 tbsp Grapeseed oil or clarified butter (for searing)
• 2 tbsp English mustard
• 10-12 slices Prosciutto di Parma

The Mushroom Duxelles

• 1 lb Mixed mushrooms (Cremini, Shiitake, or Button), finely chopped
• 1 Shallot, minced
• 2 cloves Garlic, minced
• 1 tbsp Fresh thyme leaves
• 2 tbsp Unsalted butter
• Salt and pepper to taste

The Pastry

• 1 lb Puff pastry, thawed (ensure it is cold)
• 2 Egg yolks, beaten with 1 tsp water (for egg wash)
• Flour (for dusting)

Instructions

Step 1: Sear the Tenderloin

1. Fire up your Arteflame grill. You want a hot fire in the center for searing and a medium heat on the flat cooktop.
2. Season the beef tenderloin generously with salt and pepper on all sides.
3. Place the tenderloin directly on the center grill grate. Sear rapidly for 1-2 minutes per side until browned all over. Do not cook it through; you only want to seal the juices.
4. Remove from heat and immediately brush the hot beef with English mustard. Set aside to rest and cool completely.

Step 2: Prepare the Duxelles

1. Move to the flat top griddle surface of the Arteflame. Melt the butter and add the minced shallots and garlic.
2. Add the finely chopped mushrooms and thyme. Cook, stirring frequently, until all the moisture released by the mushrooms has evaporated. This is crucial to prevent a soggy pastry.
3. Season with salt and pepper. Remove the mixture from the grill and let it cool completely.

Step 3: Assembly

1. Lay a large piece of plastic wrap on a flat surface. Shingle the prosciutto slices on the plastic so they overlap slightly, forming a rectangle large enough to encase the beef.
2. Spread the cooled mushroom duxelles evenly over the prosciutto layer.
3. Place the cooled beef tenderloin in the center. Using the plastic wrap, roll the prosciutto and mushrooms tightly around the beef. Twist the ends of the plastic tightly to secure the log shape. Refrigerate for 20 minutes to set.

Step 4: Wrap in Pastry

1. On a lightly floured surface, roll out the puff pastry. Remove the plastic wrap from the beef log and place the beef in the center of the pastry.
2. Brush the edges of the pastry with the egg wash. Fold the pastry over the beef, sealing the edges tightly. Trim any excess pastry.
3. Place the wrapped Wellington seam-side down. Brush the entire exterior with egg wash. Use the back of a knife to score a decorative pattern lightly, ensuring you do not cut through the dough.

Step 5: The Grill Bake

1. Adjust your Arteflame fire. You need a steady, indirect heat (around 400°F if you were using an oven). Push the coals slightly to the side or use a raised rack if available.
2. Place the Wellington on a baking sheet or a cast-iron skillet placed on the cooler outer edge of the flat top, or use a pizza stone.
3. Cover with a basting dome or a large metal lid to create an oven effect. Cook for 20-30 minutes, rotating occasionally for even browning.
4. Cook until the internal temperature of the beef reaches 125°F for medium-rare. The pastry should be golden brown and crispy.
5. Rest the Wellington for 10-15 minutes before slicing.

Tips

Achieving the perfect Beef Wellington on a grill requires temperature management. The biggest risk is burning the bottom of the pastry before the beef is cooked. To prevent this, utilizing a pizza stone or an inverted cast-iron skillet on the flat cooktop works wonders to distribute heat evenly. If you find the bottom browning too fast, slide the Wellington to the coolest outer edge of the Arteflame.

Another professional tip is patience with cooling. Ensure your seared beef and mushroom duxelles are completely cold before assembling. Warm ingredients will melt the puff pastry fat, preventing it from puffing up and resulting in a greasy, soggy crust. Finally, the resting period after cooking is non-negotiable; cutting too soon will cause the juices to bleed out, ruining the beautiful presentation you worked so hard to achieve.

Variations

While the classic recipe is timeless, the versatility of the Arteflame allows for creative twists on the Wellington. You can adapt the filling or the protein to suit different dietary preferences or flavor profiles. For a lighter touch, swap the beef for salmon, or go fully vegetarian with hearty root vegetables. Here are a few popular variations to try:

• Individual Wellingtons: Instead of one large roast, use filet mignon steaks for personal-sized portions that cook faster.
• Venison Wellington: Substitute beef for venison loin and add juniper berries to the duxelles for a gamey, forest-inspired flavor.
• Pork & Apple: Use pork tenderloin and mix finely chopped caramelized apples into the mushroom mixture.
• Vegetarian Beet Wellington: Use roasted whole beets or butternut squash as the center, wrapped in spinach and goat cheese.
• Truffle Infusion: Add a splash of truffle oil or black truffle paste to the mushroom duxelles for added luxury.

Best pairings

A dish as rich and savory as Fillet Wellington deserves sides and drinks that can stand up to its intensity without overshadowing it. Since you are already cooking on the Arteflame, it makes sense to utilize the flat top for your sides. The earthy flavors of the mushrooms and the buttery pastry pair beautifully with roasted root vegetables or something with a bit of acidity to cut through the richness.

• Grilled Asparagus: Charred lightly on the flat top with lemon zest and parmesan.
• Roasted Root Vegetables: Carrots and parsnips glazed with honey and thyme, cooked alongside the Wellington.
• Red Wine Sauce: A reduction of Cabernet Sauvignon, beef stock, and butter.
• Creamed Spinach: A classic steakhouse side that complements the tenderloin.
• Drink Pairing: A bold, full-bodied red wine like a Bordeaux, Cabernet Sauvignon, or a peppery Syrah.

Conclusion

Bringing the Fillet Wellington to the Arteflame grill is more than just a recipe; it is a culinary statement. It demonstrates that the elegance of high-end dining is not restricted to indoor kitchens. The combination of the smoke-kissed sear, the savory umami of the duxelles, and the buttery crunch of the pastry creates a symphony of textures and flavors that is truly unforgettable.

By following these steps, you have mastered one of the most challenging dishes in the culinary world, adding a unique outdoor twist that will leave your guests talking for years. Fire up your grill, pour a glass of wine, and enjoy the process of creating a masterpiece under the open sky.