Test Driving A New Holiday Recipe- Grate Beef Wellington
On the quest for a new holiday inspired recipe for 2017 Beef Wellington pretty much fell in our laps. Not the easiest recipe to prepare but if you have the time and patience this one will simply knock the socks off your guests this year. A traditional take on a classic recipe is updated slightly with the addition of grilling the mushrooms and onions for the “duxelle”. Grilling adds a level of flavor you simply cannot get if you just saute the mushrooms and onions. The beauty of this recipe is that it can be done in several stages. You can even do 80% of the work a day ahead of time so that all you will need to do is wrap it with puff pastry and bake the Wellington once you are ready to eat. Keeping this recipe grill-centric, we even cooked it outdoors on a pellet grill!
Set your grill up so that you have a section of grates with the flat side up and a section with the rails up. Preheat the grill to medium high so that the surface of the grates is at least 650F. Ensure the flat surface is clean prior to cooking. Place the onions and mushrooms on the rails and the tenderloin on the flat side. Sear the beef tenderloin on all sides to a nice golden brown. Grill the mushrooms and onions until they are tender. Remove everything from the heat and cool down by placing in a refrigerator.
Once the mushrooms and onions have cooled give them a rough chop and then place them into a food processor. Grind the mixture briefly- you do not want a paste but more of a ground up appearance. Get a large sauté pan or skillet hot with the remaining tablespoon of olive oil. Add the minced garlic and lightly brown before adding the mushroom and onion mixture. Add the fresh thyme and lower the heat to medium. Stirring pretty much constantly you want the mixture to evaporate as much moisture as possible. Depending on the moisture content of the mushrooms this step may take up to 10 minutes. Allow the mixture to completely cool.
Arrange the prosciutto on a flat surface overlapping slightly so that you have an area roughly 12” x 18”. Spread the mushroom mixture on top of the prosciutto, down the center. Remove the tenderloin from the refrigerator and cut off the butcher twine and brush the entire thing down with Dijon mustard. Place the Dijon coated tenderloin on top of the mushroom mixture. Wrap the prosciutto completely around the tenderloin so that it is completely covered. Lay out two large sheets of plastic wrap on a flat surface slightly overlapping. Place the prosciutto wrapped tenderloin on the plastic wrap and wrap the entire thing up much like you did with the prosciutto. Firmly grab the ends on the plastic wrap and roll the tenderloin up into a tight sausage of sorts. Tie the ends of the plastic wrap tightly so the tenderloin holds its nice round shape. Place into a refrigerator for at least an hour or overnight. The final steps of wrapping with the puff pastry can be done about an hour or so before you plan to eat.