Go Back
+ servings

Deconstructed Beef Wellington

Carne Diem Culinary
We have taken a classic British Beef Wellington and deconstructed it. Our Deconstructed Beef Wellington elevates the dish's traditional components into something that is greater that the sum of its parts. It also lets the adults enjoy the flavors of a great beef Wellington while the kids can still enjoy a perfectly cooked steak.
5 from 1 vote
Prep Time 45 minutes
Cook Time 1 hour 15 minutes
Total Time 2 hours
Course Main Course
Cuisine American, British, European
Servings 4
Calories 1259 kcal

Equipment

  • Sauce Pan

Ingredients
  

  • 2 Pound Beef Tenderloin

Beef rub (optional)

  • 2 teaspoon Kosher Salt
  • 1 teaspoon Fine Ground Black Pepper
  • 1 teaspoon Coarse Ground Black Pepper
  • 1 teaspoon Garlic Powder
  • ½ teaspoon Mustard Powder

Fried Pate

  • 2 Tablespoon Olive Oil
  • 8 Ounces Chicken or Pork Pate

Prosciutto-Pasty Weave

  • 1 Sheet Puff Pastry
  • 2 Slices Prosciutto

Sautéed Mushrooms

  • ¼ Cup Dehydrated Mushrooms ½ Cup Fresh
  • ¼ Cup Demi-Glace Prepared per package instructions

Red Wine Sauce

  • 1 Cup Red Wine
  • 1 Shallot diced
  • ½ teaspoon Black Peppercorns
  • 2 Sprigs Fresh Thyme
  • 2 Tablespoon Olive Oil
  • 1 Container Concentrated Beef Stock
  • ¾ Cup Hot Water
  • 2 Tablespoon Butter

Instructions
 

Red Wine Sauce

  • Heat 1 tablespoon of olive oil in a sauce pan over medium heat. Add in the shallots and peppercorns and cook until the shallots are softened. Add in the sprigs of thyme and stir. Next add in the red wine. Bring to a boil, then reduce to a simmer and cook until reduced by about half.
  • Add ¾ cup of water and the beef stock concentrate. If you are using real beef stock you will need to use about 1.5 cups and cook it down a lot more. Simmer the sauce until it is reduced by about half.
  • Strain the sauce and return to the pan. Continue to reduce until slightly thickened. Remove from the heat and stir in the butter.
  • Keep warm until ready to serve.

Prosciutto-pastry Weave

  • Cut the prosciutto and puff pastry into about 4 inch strips.
  • Weave the puff pastry and prosciutto strips together. We typically like about 4 inch squares but feel free to make them to any size that you want. Make one prosciutto-puff pastry square per steak.
  • Bake the squares at 350 degrees until the puff pastry has puffed up and is cooked through. This typically takes about 20 minutes.

Sautéed Mushrooms

  • Combine the mushrooms and one slice of torn prosciutto into a small sauce pan. We like to cook the mushrooms on the grill while the tenderloin is smoking, so we typically cook them in a small cast iron sauce pot. If using dried mushrooms add about 2-3 tablespoons of water in addition to the demi-glace.
  • Cook until warmed through and softened. Cover and keep warm until needed. Add a little water if the mushrooms become too dry.

Fried Pate

  • Heat 2 tablespoons of olive oil over medium-high heat. Fry each side of the pate for about 30-45 seconds then remove from heat. Cut into cubes and season with coarse salt.

Reverse Seared Beef Tenderloin

  • Season the outside of your tenderloin with the beef or steak rub. Use about 1 tablespoon per pound. Cover and let rest at room temp while you prepare the other ingredients.
  • When ready to cook set up you grill for both direct and indirect cooking. Heat to 225 degrees. Cook the beef tenderloin over indirect heat until it reaches an internal temp of about 90 degrees. Flip the tenderloin over and cook until it reaches an internal temperature of 123 degrees then remove from the grill or smoker and cover with foil. This should result in about a medium rare when finished. For medium continue to about 128-130 degrees.
  • Increase the temperature of the grill to at least 500 degrees and set up for direct heat. Once the grill has reached temp and the other portions of the meal are complete, slice the beef tenderloin into individual steaks.
  • Sear the steaks about 1 minute then rotate 90 degrees and sear an additional minute. Flip the steaks and repeat with the other side.
  • Remove the steaks from the grill and rest for at least 5 minutes before serving with the mushrooms, fried pate, prosciutto-pastry weaves, and red wine sauce.

Nutrition

Calories: 1259kcalCarbohydrates: 37gProtein: 51gFat: 95gSaturated Fat: 32gPolyunsaturated Fat: 7gMonounsaturated Fat: 47gTrans Fat: 1gCholesterol: 176mgSodium: 1806mgPotassium: 896mgFiber: 2gSugar: 3gVitamin A: 211IUVitamin C: 1mgCalcium: 44mgIron: 8mg
Keyword beef tenderloin, Big Green Egg, Demi glace, filet mignon, Medium rare, Mushrooms, Pate, prosciutto, Puff Pastry, Red Wine Sauce, reverse seared, steak
Tried this recipe?Let us know how it was!