Grilled Beef Wellington with Red Wine Sauce

Indulge in the ultimate grilling masterpiece: Grilled Beef Wellington with Red Wine Sauce. Tender beef tenderloin coated in Dijon mustard, wrapped in prosciutto and pâté, and enveloped in flaky puff pastry. Cooked to perfection on your Big Green Egg grill, this dish is a culinary masterpiece that will impress your guests and satisfy your cravings. Serve it with a luscious red wine sauce for an extra burst of flavor. Get ready for a gourmet grilling experience like no other!

PREP TIME

2-4 Hours

EGG TEMP

450°F/232°C

COOK TIME

SERVINGS

4-8

Ingredients

Main

1 2-pound beef tenderloin
Salt and pepper, to taste
2 tablespoons (30 ml) Dijon mustard
1 tablespoon (15 ml) olive oil
8 thin slices prosciutto
1/2 cups (120 ml) pâté
1 sheet puff pastry, thawed
1 egg, beaten (for egg wash)

Red Wine Sauce

1 cup (240 ml) red wine
1 cup (240 ml) beef broth
1 shallot, finely chopped
2 tablespoons (30 ml) unsalted butter
Salt and pepper, to taste

Instructions

Main

Step 1

Preheat your EGG for indirect cooking with the convEGGtor at 450°F/232°C degreesF.

Step 2

Season the beef tenderloin generously with salt and pepper.

Step 3

Heat the olive oil in a skillet over high heat and sear the beef on all sides until browned, about 2 minutes per side. Remove from heat and let cool.

Step 4

Spread a thin layer of Dijon mustard all over the beef tenderloin.

Step 5

Lay the prosciutto slices on a sheet of plastic wrap, slightly overlapping them.

Step 6

Spread the pâté evenly over the prosciutto.

Step 7

Place the beef tenderloin on top of the pâté, then tightly roll the prosciutto and pâté around the beef, using the plastic wrap to assist you. Twist the ends of the plastic wrap to secure the roll. Chill in the refrigerator for 10 minutes.

Step 8

Roll out the puff pastry on a lightly floured surface into a rectangle large enough to wrap the beef completely.

Step 9

Remove the plastic wrap from the chilled beef roll and place it in the center of the puff pastry.

Step 10

Fold the puff pastry over the beef, sealing the edges by brushing them with the beaten egg.

Step 11

Place the wrapped beef on a baking sheet lined with parchment paper. Brush the entire pastry with the egg wash.

Step 12

Transfer the baking sheet with the beef to the preheated EGG and cook for about 25-30 minutes, or until the puff pastry is golden brown and the internal temperature of the beef reaches your desired doneness: - Rare: 120°F/48°C degreesF - Medium-rare: 130°F/54°C degreesF - Medium: 140°F/60°C degreesF - Well-done: 150°F/65°C degreesF

Step 13

Remove the beef from the EGG and let it rest for 10 minutes before slicing.

Step 14

Serve the Grilled Beef Wellington with Red Wine Sauce (see below) and your favorite sides. Enjoy!

Red Wine Sauce

Step 1

In a saucepan, combine the red wine, beef broth, and shallot.

Step 2

Bring the mixture to a boil over medium-high heat, then reduce the heat and let it simmer until the liquid is reduced by half.

Step 3

Whisk in the butter until melted and the sauce thickens slightly.

Step 4

Season with salt and pepper to taste.

Step 5

Serve the Red Wine Sauce over the Grilled Beef Wellington for an extra burst of flavor. Enjoy!

Instructions

Main

Preheat your EGG for indirect cooking with the convEGGtor at 450°F/232°C degreesF.
Season the beef tenderloin generously with salt and pepper.
Heat the olive oil in a skillet over high heat and sear the beef on all sides until browned, about 2 minutes per side. Remove from heat and let cool.
Spread a thin layer of Dijon mustard all over the beef tenderloin.
Lay the prosciutto slices on a sheet of plastic wrap, slightly overlapping them.
Spread the pâté evenly over the prosciutto.
Place the beef tenderloin on top of the pâté, then tightly roll the prosciutto and pâté around the beef, using the plastic wrap to assist you. Twist the ends of the plastic wrap to secure the roll. Chill in the refrigerator for 10 minutes.
Roll out the puff pastry on a lightly floured surface into a rectangle large enough to wrap the beef completely.
Remove the plastic wrap from the chilled beef roll and place it in the center of the puff pastry.
Fold the puff pastry over the beef, sealing the edges by brushing them with the beaten egg.
Place the wrapped beef on a baking sheet lined with parchment paper. Brush the entire pastry with the egg wash.
Transfer the baking sheet with the beef to the preheated EGG and cook for about 25-30 minutes, or until the puff pastry is golden brown and the internal temperature of the beef reaches your desired doneness: - Rare: 120°F/48°C degreesF - Medium-rare: 130°F/54°C degreesF - Medium: 140°F/60°C degreesF - Well-done: 150°F/65°C degreesF
Remove the beef from the EGG and let it rest for 10 minutes before slicing.
Serve the Grilled Beef Wellington with Red Wine Sauce (see below) and your favorite sides. Enjoy!

Red Wine Sauce

In a saucepan, combine the red wine, beef broth, and shallot.
Bring the mixture to a boil over medium-high heat, then reduce the heat and let it simmer until the liquid is reduced by half.
Whisk in the butter until melted and the sauce thickens slightly.
Season with salt and pepper to taste.
Serve the Red Wine Sauce over the Grilled Beef Wellington for an extra burst of flavor. Enjoy!

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