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Amazingly Tender Weber Q Beef Wellington

Shannon
Built to impress and a show stopper at Christmas gatherings. This Weber Q Beef wellington recipe is so juicy and tender you won't want to stop at one slice.
5 from 1 vote
Prep Time 3 hours
Cook Time 50 minutes
Total Time 3 hours 50 minutes
Course Christmas, Dinner, Entertaining, Special Occasions
Cuisine British
Servings 8 people
Calories 885 kcal

Equipment

Ingredients
  

Beef Wellington

  • 650 g beef tenderloin (eye fillet) centre cut (22cm in length)
  • 2 tablespoon dijon mustard
  • 3 tablespoon canola oil or vegetable oil
  • 6 puff pastry sheets 2 sheets for the decorative lattice
  • 6-7 slices of procioutto
  • salt & black pepper to taste

Duxelles

  • 700 g portabella mushrooms or mixture of different mushrooms
  • 2 shallots finely diced
  • 3 garlic cloves crushed
  • 2 thyme sprigs leaves only
  • 2 tablespoon olive oil
  • salt & black pepper to taste

Crepe (optional)

  • 3 ½ tablespoon all-purpose flour
  • 140 ml milk
  • 1 egg beaten
  • salt just a pinch

Egg Wash

  • 2 egg yolks beaten
  • 1 tablespoon water

Instructions
 

Prepping the beef tenderloin

  • Remove any silver skin on the tenderloin and trim the edges making sure the thickness is even from one end to the other. The tenderloin should weigh 650g and be 22cm in length and 6-7cm thick. Then set the tenderloin aside to come up to room temperature. (See note 1)

Duxelles

  • Finely cop 700g of mushrooms, and two shallots (See Note 2)
    Add 2 tablespoon olive oil to a deep pan, then add the diced shallots and three cloves of crushed garlic. Saute the onion and garlic over medium heat until they become translucent, not brown.
  • Next, add the finely chopped mushrooms and season with salt. Then add 3 tablespoon of whiskey and the leaves from two sprigs of thyme. Continue cooking over medium heat, often stirring until the mushrooms have released and simmered off all of their liquid. Roughly 10-12 minutes.
  • Spread the duxelles evenly onto a flat tray and flatten using the back of a spatula, then place in the fridge to cool.

Searing the beef

  • Heat 3 tablespoon of canola oil in a large pan over medium-high heat. Pat the beef tenderloin dry with a paper towel and wait until the oil in the pan is smoking. Remove the butchers twine if any.
  • While you're waiting, add a generous amount of salt and pepper onto your counter or cutting board and roll the tenderloin around fully covering the beef. Drop the tenderloin into the pan and sear on all sides for 1 to 1 ½ minutes total, not forgetting the ends. (See note 3)
  • When the beef is seared, remove it from the pan and brush it on all sides with dijon mustard while still warm. Then place in the fridge wrapped in plastic and give the beef 30 minutes to absorb the dijon mustard.

Crepes optional steps (see note 4)

  • To a medium bowl, add 3 ½ tablespoon of all-purpose flour, 140ml milk, one egg, and a pinch of salt, then whisk.
  • Pre-heat a medium-sized non-stick pan over medium heat, and add a tiny amount of butter to cover the bottom of the pan.
  • Pour just enough batter to the centre of the pan and swirl until the batter reaches the edge of the pan. Let that cook for 1-2 minutes, flip and cook for another 45 seconds to 1 minute and repeat that until you have 2 to 3 crepes.

Assembling the Beef Wellington - Stage 1

  • Layout two large pieces/s of plastic wrap slightly overlapping each other.
  • Place two crepes onto the plastic wrap vertically and slightly overlap them. At the base, place the beef and make any adjustments to the crepes to ensure the beef will fit.
  • From the base, begin laying down the prosciutto horizontely and from end to end, overlapping each piece along the way. Roughly 6 to 7 slices of prosciutto will be required.
  • Using a spatula, begin laying the duxelles over the prosciutto. Starting from the base, carefully spread the duxelles to coat the prosciutto evenly.
  • Fold a small flap at the base of the plastic wrap to grab onto and slowly begin rolling until the beef is fully wrapped. Pinch both ends of the wrap and roll the beef forwards until you have a tight little package. Place the wellington in the fridge to firm up for 30 minutes an hour.

Assembling the Beef Wellington - Stage 2

  • Egg wash - In a small bowl, add two egg yolks and 1 tablespoon water, then whisk.
  • Place a small amount of flour onto your counter and layout enough pastry to fully encase the wellington. If one sheet of pastry isn’t enough, then connect 2-4 sheets brushing egg wash between the layers to connect the sheets. Then roll the pastry to seal them together.
  • Place the Wellington at the base of the pastry and slowly begin rolling until the ends meet and slightly overlap. Cut off the excess and gently pinch the base together. Cut any excess off the ends and fold or pinch off until you have a fully encased Wellington. Use more egg wash if the pastry isn't sticking. (See Note 5)
  • Roll the Wellington tightly as you did earlier with the crepes, prosciutto, and duxelles. Then pop in the fridge for 30 minutes or overnight.

Decorating Beef Wellington

  • Brush the top, ends and sides of the Wellington with egg wash.
  • Decorating (optional) - Remove the wellington from the plastic wrap. Layout one or two sheets of pastry onto a lightly floured surface. Firmly roll the lattice cutter over the pastry from the base to the top. Then gently fan the lattice out and drape it over the top of the wellington. Cut the lattice at the base and push the ends in, and cut off any excess. Lastly, brush egg wash onto the lattice and season with sea salt.
  • If you aren't making the lattice, you can use the back of a knife to score a pattern into the pastry or use any offcuts to make patterns. Sprinkle a generous amount of sea salt over the top
  • Place the Wellington onto a baking tray lined with baking paper and set it aside.

Baking Beef Wellington

  • Place a convection tray and trivet onto the grill and pre-heat your Weber Q for 10 minutes on High with the lid down.
  • If you're using a wireless meat thermometer, insert the probe into the side of the wellington, making sure it's inserted directly into the middle.
  • Close the lid and turn the heat down to medium/medium-high. Try to maintain a temperature between 200°C (425°F) at all times. Bake until the wellington has an even golden crust. Rotate the wellington 180 degrees if not browning evenly.
  • For medium-rare, bake the wellington until the internal temperature reaches 48°C (120°F) internally which should take 45-50 minutes to reach.
  • Rest the wellington uncovered for 10 minutes. The internal temperature will continue to rise a further 10°C. Slice thick pieces using a sharp knife and serve with red wine sauce. (See Note 6)

Notes

Oven-Baked Instructions: Place the Beef Wellington on a baking tray lined with baking paper.
Bake in a convection oven at 220°C (430°F) or 200°C (390°F) fan-forced until the pastry has puffed and is golden brown on all sides.
Note 1: Tie the centre cut beef tenderloin with butcher's twine to help hold its tubular shape.
Note 2: You can use any mushroom combination that you like, such as shitake, oyster, enoki or Crimini. Whatever mushrooms you decide on, their liquid needs to be fully cooked out to prevent the pastry on your Wellington from becoming soggy.
Note 3: It's important to remember that you're not cooking the beef. A quick sear on all sides is all that's required. The Weber Q will do the rest.
Note 4: Crepes are entirely optional. The crepes help hold the Wellington together and assist in keeping any liquid inside. If you're not using crepes, place strips of prosciutto on top of plastic wrap and continue following the method.
Note 5: Making sure your Wellington is completely encased in pastry is crucial to avoid liquid from leaking out. Make sure your pastry is smooth out and even throughout.
Note 6: Under no circumstances should you begin slicing your Wellington before it has fully rested. The beef needs time to absorb the liquid. If sliced too early the liquid will pour out turning the pastry soggy.
Keyword Weber Q Beef Wellington