Introduction
Beef Wellington is an iconic dish known for its tender beef, savory mushroom duxelles, and golden puff pastry. The Arteflame grill takes this classic recipe to the next level, providing steakhouse-quality searing on the center grill grate at 1,000°F and adding smoky flavor with its wood-fired cooking. Here’s how to prepare the best Beef Wellington using beef tenderloin, the ideal cut for its unmatched tenderness and flavor.
Ingredients
For the Beef:
- 1 whole beef tenderloin (2-3 pounds), trimmed
- 2 tablespoons coarse sea salt
- 2 tablespoons freshly ground black pepper
- 2 tablespoons olive oil or butter
For the Mushroom Duxelles:
- 1 pound mushrooms (cremini, shiitake, or a mix), finely chopped
- 1 medium shallot, minced
- 2 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh thyme leaves
- Salt and pepper, to taste
For Assembly:
- 12 slices prosciutto
- 1 sheet puff pastry, thawed
- 1 egg yolk, beaten (for egg wash)
- Flour, for dusting
For Grilling:
- Wood or charcoal for the Arteflame grill
Instructions
1. Prepare the Arteflame Grill
Start by firing up your Arteflame grill. Soak three paper napkins in vegetable oil, place them in the center of the grill, and stack wood or charcoal on top. Light the napkins, and let the grill heat for about 20 minutes. Ensure the center grill grate reaches 1,000°F for searing, and set up a moderate heat zone on the flat top.
2. Sear the Beef Tenderloin
- Pat the beef tenderloin dry and season generously with salt and pepper.
- Add a thin layer of olive oil or butter to the center grill grate.
- Sear the beef for 2-3 minutes per side on the high-heat center grate until a rich crust forms. Avoid cooking the interior beyond rare.
- Remove the beef from the grill and let it rest.
3. Prepare the Mushroom Duxelles
- Move to the flat top griddle. Melt butter over a medium-heat zone.
- Add mushrooms, shallot, and garlic, cooking for 5-7 minutes until the mixture is dry and slightly browned.
- Stir in parsley, thyme, and seasoning. Cook for another 2 minutes, then transfer to a bowl to cool.
4. Assemble the Beef Wellington
- Lay plastic wrap on a clean surface and overlap the prosciutto slices.
- Spread the mushroom duxelles evenly over the prosciutto.
- Place the tenderloin in the center and roll it tightly using the plastic wrap, securing the ends. Chill for 15 minutes to set the shape.
5. Wrap in Puff Pastry
- Dust your surface with flour and roll out the puff pastry.
- Remove the plastic wrap from the beef and place it on the pastry. Wrap the pastry around the beef, sealing edges with the egg yolk wash. Trim excess pastry.
- Brush the pastry with more egg wash for a golden finish.
6. Cook on the Arteflame
- Preheat a cast-iron skillet or grill-safe baking dish on the flat top griddle over moderate heat for 5 minutes.
- Place the wrapped beef in the skillet. Use the Arteflame pizza oven or tent with foil for an oven effect.
- Cook for 25-30 minutes, rotating occasionally for even browning. Check the internal temperature: 120°F for medium-rare.
7. Rest and Serve
- Remove the Wellington from the grill and rest for 10-15 minutes to allow the juices to redistribute.
- Slice into thick portions and serve with your choice of sides.
Tips
- Sear to Perfection: The 1,000°F center grate ensures a flavorful crust without overcooking.
- Use High-Quality Tenderloin: Its tenderness makes it ideal for Beef Wellington.
- Keep It Cold: Chilling the wrapped beef helps maintain its shape during cooking.
- Enhance with Wood: Add wood chips for an extra smoky flavor.
Conclusion
The Arteflame grill transforms Beef Wellington into a masterpiece by adding smoky flavor and a perfectly seared crust. Its flat top griddle and 1,000°F center grate provide unmatched precision and versatility, allowing you to create steakhouse-quality results with ease. Impress your guests with this elegant dish that blends traditional cooking with the modern innovation of the Arteflame.
Pairings
- Wine: Pair with a full-bodied red like Cabernet Sauvignon.
- Sides: Serve with roasted potatoes, grilled asparagus, or sautéed greens.
- Sauce: Elevate with a red wine reduction or béarnaise sauce.
