👥6 people
⏲️2h 0m
🕐20m
🍽️main meal
This wellington is simple but smoking the meat really takes the flavor up a notch.
Ingredients
- 24 ounces Beef Filet
- Salt and pepper to taste
- 4 ounces smoking wood of choice
- 2 sheets puff pastry
- 1 each Egg
- 1 tbsp. Butter
Method
- Set up grill for smoking at 250 F.
- Trim beef filet and season with salt and pepper. Allow to come up to room temperature then smoke for 2 hours or until medium rare with desired smoking wood. Once smoked, set aside and let cool completely.
- Pull out puff pastry sheets, frozen will work for this application. Roll out sheets to about 1/8 inch thick. Wrap cooled beef in pastry and seal shut.
- Preheat egg for indirect cooking at 350 degrees F with a baking rack. Allow wrapped wellington to come to room temperature so the meat is not overcooked. Once the wellington and the grill have come to temperature, combine egg and melted butter and brush the pastry with mixture. Place on baking rack and bake for 15 to 20 minutes or until pastry if cooked through. Remove wellington, cool, then slice to serve.
