When I cook, I always aim for maximum deliciousness and flavor. As a beef lover, one of my favourite dishes to prepare on the BBQ (and to enjoy, of course) is oh-so-comforting Beef Wellington. I like to treat my family with this dish after we’ve spent the whole day outside playing catch and running around.
Now I know tenderloin is not the most flavourful cut of beef BUT… sear it, season it well, give it a bit of love, and you’re in business. Trust me, the way this recipe combines a tender and juicy piece of meat with a mixture of vegetables and a crispy (and buttery!) puff pastry results in a Beef Wellington that’s hard to top, taste-wise. I have to restrain myself, or there won’t be any left for my wife and kids!
Believe me, this recipe is a lot easier to do than it seems. Ready? Let’s go!
Ingredients
- 1 (2 lb) beef tenderloin
- 1 package store-bought puff pastry (or make your own!)
- 4-5 white mushrooms
- 1 carrot
- ¼ cup of your favourite herbs (optional)
- Montreal spice mix, such as House of BBQ Experts’ Montreal Spice Mix and Rub, to taste
- 3 tbsp good quality mustard
- ½ cup of your favourite gravy or sauce
- 1 egg, beaten
Cooking Method
- Season the beef tenderloin to taste with the Montreal spice mix and rub. (The more seasoning you put on, the more flavours the tenderloin will pack.????)
- Sear the piece of meat on the BBQ for 2 minutes on each side at a very high temperature. Remove it from the heat and let it rest for 1 hour.
- While you wait, place the mushrooms, carrot and herbs in a food processor, and chop everything into small pieces. Transfer the vegetables into a bowl and set them aside.
- Preheat the BBQ to 350°F.
- Using a rolling pin, roll out the puff pastry into a rectangle that’s large enough to envelop the beef tenderloin.
- Spread the mustard and chopped vegetables on the puff pastry.
- Once that is done, place the beef tenderloin in the center of the puff pastry, wrap the puff pastry around it, and brush the dough with beaten egg.
- Place the wrapped beef tenderloin into a barbecue-safe dish; place the dish onto the BBQ and let it cook in an indirect cooking zone until the internal temperature of the meat reaches 145°F. After that, let it rest for a few minutes outside the BBQ.
- Heat up the gravy or sauce and drizzle it over the Beef Wellington.
- Serve and enjoy the explosion of flavors it creates in your mouth!
Have fun BBQing everyone!
Editor’s note: We made this Beef Wellington ourselves and itwas just as easy and fun to make – and as delicious to eat – as Max promises! Here are pics of the result.
