Beef Wellington start to finish cooked on the big green egg

well hello there this is Mel dark side of the grill thanks for tuning in make sure you hit subscribe today we're gonna be cooking a beef wellington we'll start to finish I hope you follow along and enjoy yourself I hope you get subscribe make sure you share my page with all your friends get that subscribe button and enjoy this beautiful beef wellington start to finish and then cooked on the big green egg to perfection check you later all right so first things first we're gonna leave a beautiful layer of plastic wrap the cutting board everything's gonna be done in these layers of plastic wrap we had cooked down our duct cell which is fantastic in the pan now we're gonna play like a choux dough make a wonderful layer this thing up [Music] and everything - nice uniform lot too much overlapping all right now we got our prosciutto laid out in a beautiful bet we're gonna go ahead and start pasting in our Dutch cell make this beautiful insulation layer of our beef wellington mushrooms onions thyme garlic it cooked down just one with the red onions definitely a favorite of money most people with shallots but this works just the same [Music] we're gonna lay this out make this a beautiful little layer of insulation then I'm gonna let this cool for a bit before we come back and start working on the actual Tenderloin piece it's important to try and keep everything is nice and even as you can hear we are just and here she is out of that beautiful salt brine she dry brine for 24 hours with that beautiful black truffle sea salt there she is everybody getting ready for the beef wellington party can you get her wrapped up right now right here she's gonna go for her sear and then she's gonna go in here we're gonna throw that back in the fridge get her cooled off while we sear her off gently cereal building fix your honor roll beautiful the purpose of this year is not cooking outside all right everybody she's been seared the duct cells been done for zoodles and lado here we go we're gonna set this beautiful and I mean I mean absolutely gorgeous tenderloin down right there and here we go here we go we're gonna wrap it this is the most important part of this whole thing we're gonna go ahead and pull this up and here we go gently gently wrapping it gently wrapping it across hold it there now we want the water to meet in the middle there it is right there perfect perfect bring her in the middle tuck her in see that right there the prosciutto is meat both both sides both sides bring it around tuck any sides here she's nice and tight have a couple couple extra pieces but that's okay tighter this guess more uniform shil deep okay can't help but think don't airs every time they do this but that's this is not a zone air bubbles just suck it right down there take her up and then she's gonna go sit the fridge for a bit down stiffen up boom announce pastry time all right everybody here we go roll in the pastry she's been in the cooler for 15 or 20 minutes she's stepping up a little bit not a lot but a little bit that's okay [Music] it's okay now we're gonna drop her in here oh there she is no gently but perfectly wrapper try to make this line nice and even [Music] but remember we're keeping this as straight as we can put the extra zouk to the end and then when you get right to that point go ahead and take a knife and cut the excess pastry back so that these two ends will come right together [Music] and see men give it a pinch just like the pierogies sure leave pierogies before a little pinch of twist seal it up giant pierogi there we go No tuck those ends completely in mix that dough up on the ends so that she is same deal it'd been a pinch and twist if there's no more seems more scenes if you have a lot like we do on this end cut back lobster there you go pinching twist again kitchen twist pinch of twist [Music] daughter again we're gonna go back to plastic wrap plastic wrap back in the fridge I'll let it cool down for at least another 20 minutes we'll get the oven ready to go while this is not going in the oven this was one of the big green egg the green eggs are awesome so this is gonna go on the big green egg tight don't want her to puff up on the outside you want to keep her nice and cylindrical so that she cooks perfectly even this is the nightmare of these is that it cooks different from one side to the next totally bully Wellington no perfect and back the first all right everybody we're on the last lap of this bad boy right here we are headed to the big green egg so I thought I would get my egg wash ready to stones big green eggs all fired up didn't ice fire in the hole for you if you were following along on the old Instagram get excited now it's time now it's time to do the egg wash to find a little design and then just getting cooked she's getting cooked isn't she beautiful [Music] all right egg wash consists of two eggs yolks nothing special [Music] not in special sure does look beautiful done them no one what's inside of it that's the that's the best part of this whole story my French onions beef tenderloin all wrapped up in this view [Music] on the floor roll here just making sure we seal up [Music] there she is now for some decoration they say use the back of the knife [Music] [Music] and then for a finishing touch we've got whiskey barrel smoke flake salt and here we go you want a huge huge flake for this last part one that's gonna make a beautiful crust which everybody loves and like look at the presentation how can you beat that this is it people this is where it goes I hope you're as excited as I am that this finishing touch is gonna be as cool as I think it'll be fingers crossed right like I told someone to date I don't use luck when trying to finish off a cook like this I use the force isn't that cute and there we go everybody all right everybody and here she is [Music] perfectly basted we did the egg wash with our awesome - egg mix there she is sprinkled some very thick flake salt on there this is a whiskey barrel smoked salt and she's off to Big Green Egg to get roasted up 400 degrees I'm guessing 25 35 minutes but we'll keep an eye on her we'll see you soon [Music] [Music] well looks like we're both ready to pull her beauties all right everybody here she is my beef wellington done on the Big Green Egg absolutely perfect cooked her at 400 degrees about 35 minutes here we go moment of truth and there it is everybody Mal's beef wellington dark side the grill beautiful meeting where guess what crispy crispy juicy tender pastry perfect dead leg be well again

Channel: dark side of the grill

Views: 1,681

Rating: 4.9166665 out of 5

Keywords: beefwellington, beef, fillet, tenderloin, biggreenegg, bbq, barbeque, darksideofthegrill, fireinthehole, albertabeef, wellington, chef, cheflife, food, foodie, foody, recipe, recipes, nomnom, foodbeast, foodlover, pastry, beefy, photography, cooking, cooks, cooklife, chefknife, barbecue

Id: aFXl3w-WMKU

Length: 16min 51sec (1011 seconds)

Published: Sun Mar 01 2020