- Hey everybody I'm Chef Tom
with All Things Barbecue. And this is beef wellington. (water drop sound) - Alright, so beef
wellington, this is a recipe I've been wanting to
tackle for a while now so I'm excited to bring
this one to you guys. What we're starting with
is a beef tenderloin that we're gonna break
down and we're gonna take that filet mignon section
where you'd normally cut the steaks out of,
we're gonna wrap that up in some prosciutto, some mushroom duxelle and a bit of pastry and then
cook it all on the grill. So this is a whole beef tenderloin, if you just buy it all intact. You can get it just from
your butcher if you go to the butcher counter
at your grocery store and just let them know that you want a cut of the tenderloin,
they'll give you something from probably right here. This is the center cut tenderloin. Now on the side here, we have this chain. We're not gonna be using that today, although it's great meat for you to throw into a burger or even saute it up, put it in some stirfry if you like. It can also make for great stew meat. But we are gonna separate
this from the main bit of the tenderloin. One quick and easy cut there. And down here at the tail
end, it just peels right off. So we'll set this aside for now. Now, what we have at the other end is this fatty end where the
chateaubriand comes from, the thick end of the beef tenderloin. We also don't need that today. So we're gonna follow that seam and remove that bit right there. Now this by itself can
make a great little roast, that's a great meal for two. Or you could slice this
into steaks as well. Now cleaning this thing
up, tail end again, this is great stew meat,
great grind for your burgers. On the outside, we wanna get
rid of any excessive fat and for sure we gotta get
rid of the silver skin. Alright, so this is the
silver skin, this is the really tough stuff that
you don't wanna chew on, it's not break down in
the cooking process. So what I like to do is
cut myself a little tab. Insert your knife, facing up, and then go ahead and make your slices. And you wanna leave
behind all of the meat and just take that silver skin with you. So what you're looking
for is something like that where there is very
little meat left behind. Now I'm just gonna clean this
thing up on the backside, take any big chunks of
fat and get rid of those. Soft fat like this that
has a little bit of tissue, little bit of muscle
still on it, you can use in your grind as well. Alright so here's the
cleaned up tenderloin. But we're not gonna need all of this for our beef wellington. I'm gonna choose a
section from the center. Probably about six to eight inches here. And then the ends, this will
make for some fantastic steaks. Vacuum seal that and throw
it in the freezer for later. But you can see out of
that entire package, we're gonna be able to utilize all of this except for this little bit
of silver skin and tough fat. So that's a pretty good
utilization, a pretty good yield on this piece. And that's the cut we're gonna use today. Now the next step is
to get this trimmed up, bit of tenderloin. Season with some salt
and pepper and seared off in a skillet. I'm gonna start with a
thin layer of vegetable oil just to get our salt
and our pepper to stick. This is some of our smoked
salt so that'll add a little something extra on the inside here. And some fresh cracked black pepper. (pepper grinding) Wanna get your skillet smoking hot. We're gonna do a quick sear,
we're not cooking here. We're just looking to get a nice crust and some good flavor on the
outside of the beef. Just a little bit of oil in there. (beef searing) (beef searing) And when you got good color on the sides, don't forget to get the ends as well. Alright, when you're happy
with where the color is, go ahead and remove this and set it aside. Now, immediately after
you get this seared, you're gonna wanna brush
it with a layer of mustard. In this case, we're gonna
be using the House of Q, Slow Smoke Gold. And I'll get this table
cleaned up so we can get into our mushroom duxelle. There are just a handful of
ingredients in this duxelle. The base is mushrooms of course. We've got some shallots,
we've got some garlic, we've got some thyme. But all of it's gonna get
minced up in the food processor before we cook it down. So we're gonna start with a pound and half of baby portobellos. You can use your favorite mushroom. I'm gonna pulse this just to
make a little bit of room. (food processor pulsing) so we worked these mushrooms
down til they're nice and fine. And I'm gonna chop up some
shallots and some garlic to add to this. (chopping sound) (chopping sound) Alright, so that's about a half cup of roughly chopped shallots. And then we're gonna get
a couple table spoons of roughly chopped
garlic in there as well. As well as some fresh thyme leaves, we'll shoot for about a teaspoon. (food processor pulsing) Alright we have mushroom paste now, which would not be great just like this. So what we're gonna do is cook it down. And there's a couple reasons for that. First of all, there's tons
of water, tons of moisture inside those mushrooms. So if we spread this out
on top of our pastry, or on top of our prosciutto
in between the meat, it's gonna make everything
soggy in the end. So what we've gotta do is get
that moisture out of there. And the only way to do
that is cook it down and to reduce it. But what happens when
we reduce things down. Well, that's the second reason we're going to be cooking this, to
concentrate the flavors. Everything gets intensified
when your reduce something down. The moisture's gone, all that's
left behind is the flavor. Wanna heat your skillet over medium heat. And add a couple tablespoons of butter. (butter sizzling) (mushroom paste sizzling) I know this doesn't look very appetizing but it already smells incredible. Alright, I'm gonna let this
work, just let this water reduce out until we've
got a fine mushroom paste that's reduced down and dried out a bit. And we start the assembly
by putting down a layer of prosciutto that we're
kind of gonna shingle in here so that it overlaps. And we're gonna do two rows of prosciutto so that we can fully
encase the beef tenderloin. So we got our layer of prosciutto down. This is gonna be nice and
salty, a little bit funky, a great little layer in
kind of in place of a pate. And then we're gonna put our
duxelle right on top of here. So we're just gonna press
this into a thin layer. And being that we processed
this down so fine, it should spread out really
evenly and really easily. And the garlic aroma is just popping out, smells amazing already. And the goal here is to get
this layer as even as possible so it's uniform when we slice into this as a finished product. I'm gonna leave just a
little bit of a border around the outside. This is where the prosciutto's
kind of gonna seal on itself. So place that right in
there and we wanna encase this tenderloin by
wrapping this around it. And rolling. Just right. Alright, so let's kind
of fold in the ends here. And then what I wanna do
is try and cinch this down and make it uniform in size. So I'm gonna pull this tight. And we're just gonna roll
it up in plastic wrap. Nice and tight. And then cinch down the ends and start twisting. Alright, so that makes it
perfectly uniform in size. We're sealing everything in there. And now just to help this set up, I'm gonna throw it in the
fridge for about 10 minutes. Alright, we let this thing
firm up for about 15 minutes and at this point, we're ready
to wrap it in puff pastry. Alright, so we're gonna start again with a layer of plastic wrap. And lay down our puff pastry. Alright, so you want a
little bit of overhang on both sides so that we can
actually fully encase this. And what we're gonna do here, is just start by rolling this around. I'm gonna make sure
that it gets all the way to where it meets and it
looks like we're gonna have just barely enough. Now on the sides, we kind
of just tuck this together, for now. And we're gonna do the same thing we did before we had the puff pastry which is try and wrap
this up nice and tight. Fully encased and then we kind
of just roll to tighten this. So that really evens out that shape. And once again, back into the
fridge for about 15 minutes. Alright, once again, firmed up nicely, so we can go ahead and get rid of this plastic wrap. And we are just about ready to
get this thing on the grill. So we'll go seam side down
right here on our sheet pan. And then we just need to whip
up a little bit of egg wash. Now this egg wash is
actually just gonna be straight up egg yolks. And the reason for that is, the yolks give a nice dark color. We're also gonna get some shine out of it. And it's going to allow us to
do a little decoration on top. (egg cracking) (metal fork clinking on glass) Alright, so a nice even
layer all the way around. And then it's just finishing touches. If we wanna pretty this up a little bit, what we can do is take a knife, just the backside of our knife. And do a little decorative scoring here. And then we're just gonna finish this off with a little bit of our smoked salt. (salt dispensing) And this thing is ready
to go on the grill. Alright, we're cooking
this thing at 425 today. We're cooking it on the Yoder
Smokers YS 640 Pellet Grill and I'm currently running a mixture of pecan and cherry pellets. We're gonna come back and check on this in about 25 minutes. I think that we'll be
getting close at that point. What we're looking to
do is brown the outside and of course, we need to cook that meat all the way through in the middle. But we're not gonna go too far. We're shooting for rare to medium rare, about a 120, 125 degrees
internal temperature. At 25 minutes in, we took the opportunity to rotate this thing,
so it would brown evenly from left to right. We're about 45 minutes in now. Temperature's around
120, which is perfect. So why don't you guys come on
in, take a look at this thing. See we've got this beautiful brown color. Nice and crusty. I'm gonna come in from the
side here to get a reading. So right in between
120 and 125 is perfect. That's looking beautiful. Give it about five minutes to rest. I think we need to slice this thing open. And see just how good
it looks on the inside. That's pretty beautiful. Nice rare in the middle,
a perfect ring of duxelle around the outside. Super juicy. And you'll notice here, dead center, you're gonna get your
more rare slices, right? But as you get further out to the end, like this slice, you're
creeping up on medium, which is great, cuz you can kind of please everyone that way. I'm just gonna dig in
and get myself a taste. Oh man. Just super savory. I love that flakiness on the
outside you get from the crust. Man, that garlic and the
earthiness of the mushrooms is popping out. But the beefiness isn't lost. This is such a beautiful cut of meat. And I think that everything around it is complementing it really nicely. Hey thanks so much for watching. If you enjoyed the video, please
hit that subscribe button. If you have any questions or
comments or there's anything you'd like to see me cook, let me know in the comments section down below. And be sure to check out
Atbbq.com for the products featured in today's video. For more recipes, tips and techniques, head over to thesauce.atbbq.com. All things barbecue, where
barbecue legends are made.
