I posted this in the Webergrills sub but I thought you folks might like it too. Chestnut Duxelle with a prosciutto liner. I'll post a full write up on a comment if any one is interested. First try, don't kill me 🙂
by Linden_Arden
16 Comments
Linden_Arden
I bought a full tenderloin of 8+lbs at my local costco and butchered it into a chateaubriand as well as a bunch of petit filet mignons I’ll save for a fancy night, and some small pieces I’ll grill up when we just hanging with some tortillas and such.
I made a Chestnut Duxelle based off a recipe I found in a previous reddit post here:
I smoked the chateaubriand at 225 over Oak and Hickory until it hit 123 IT in my Weber Summit Kamado (WSK), pulled it and set it aside and watched as it hit its max temp of 132, and went back down.
Took the diffuser out of the WSK, raked my coals, flipped the rapid vent thing open, waited a few minutes and had a 700+ degree grate temp and seared the chateaubriand on all sides.
The next day I tempered the chateaubriand and then assembled the beef wellington with prosciutto, the duxelle, and puff pastry, because this was already enough work lol, and preheated the WSK to 425. Cooked it for about 35 minutes until a 100 IT.
Everything individually tasted phenomenal but the mix of the crust, the duxelle, and the filets were just incredible.
Obviously I should have cooked my duxelle a little more, as there was still moisture in it, lesson learned there, the crust would have stuck better with less moisture I assume. My temp never wavered, I monitored with my fireboard (the fan is permanently mounted on my WSM) and I had a little crispier crust then I wanted (bit black center bottom) so if I do this again I’ll go longer on the duxelle and then bake at 400 instead.
My wife made some great sides and I wish I took a plated pic.
The smell, the taste, I can see why this makes the holiday centerpiece in many homes. Needless to say but my WSK kicked ass 🙂
As always, I’m just a hobbyist, I ain’t selling or recommending shiz but thanks for looking and happy cooking!
samgizmoscrolls
This looks perfect. I am salivating.
EveryValuable1503
You achieved the status of chef of Wellington in one step. Thank You for sharing
Kennytieshisshoes
Oh my. This sounds fantastic.
programerrr
I’ve made Wellington several times, but never thought to smoke the thing. I shall try this. Thank you!
A37foxtrot
This is pretty glorious. And the fact you cooked it with a Weber is pretty outstanding, nice job.
That-Mexican-Redneck
Provided this is Gordon Ramsays signature dish, the first thing that came to mind was him going crazy lol
Looks great to me though! Always wanted to try one.
TheSteelPhantom
That’s a FAT duxelles layer, love it!
Bonerschnitzel69
Love the darkness and I’ve never done anything like this so I might have to give it a go and thanks for the share on the recipe link
Cheftobe4453
Good job on your first attempt.
MagazineDelicious151
Looks amazing, never thought of smoking one before thanks for the inspiration.
oldjackhammer99
Fire up a doobie
Positive-Feedback-lu
Youve done well
wood_mountain
Looks awesome. What do you say for the taste ? Could you have done anything different?
Lullyvan
Never heard of a Wellington on a smoker. Sounds awesome.
16 Comments
I bought a full tenderloin of 8+lbs at my local costco and butchered it into a chateaubriand as well as a bunch of petit filet mignons I’ll save for a fancy night, and some small pieces I’ll grill up when we just hanging with some tortillas and such.
I made a Chestnut Duxelle based off a recipe I found in a previous reddit post here:
https://www.reddit.com/r/AskCulinary/comments/w73eym/mushroom_substitute_in_beef_wellington/
Stuck it in the fridge.
I smoked the chateaubriand at 225 over Oak and Hickory until it hit 123 IT in my Weber Summit Kamado (WSK), pulled it and set it aside and watched as it hit its max temp of 132, and went back down.
Took the diffuser out of the WSK, raked my coals, flipped the rapid vent thing open, waited a few minutes and had a 700+ degree grate temp and seared the chateaubriand on all sides.
The next day I tempered the chateaubriand and then assembled the beef wellington with prosciutto, the duxelle, and puff pastry, because this was already enough work lol, and preheated the WSK to 425. Cooked it for about 35 minutes until a 100 IT.
Everything individually tasted phenomenal but the mix of the crust, the duxelle, and the filets were just incredible.
Obviously I should have cooked my duxelle a little more, as there was still moisture in it, lesson learned there, the crust would have stuck better with less moisture I assume. My temp never wavered, I monitored with my fireboard (the fan is permanently mounted on my WSM) and I had a little crispier crust then I wanted (bit black center bottom) so if I do this again I’ll go longer on the duxelle and then bake at 400 instead.
My wife made some great sides and I wish I took a plated pic.
The smell, the taste, I can see why this makes the holiday centerpiece in many homes. Needless to say but my WSK kicked ass 🙂
As always, I’m just a hobbyist, I ain’t selling or recommending shiz but thanks for looking and happy cooking!
This looks perfect. I am salivating.
You achieved the status of chef of Wellington in one step. Thank You for sharing
Oh my. This sounds fantastic.
I’ve made Wellington several times, but never thought to smoke the thing. I shall try this. Thank you!
This is pretty glorious. And the fact you cooked it with a Weber is pretty outstanding, nice job.
Provided this is Gordon Ramsays signature dish, the first thing that came to mind was him going crazy lol
Looks great to me though! Always wanted to try one.
That’s a FAT duxelles layer, love it!
Love the darkness and I’ve never done anything like this so I might have to give it a go and thanks for the share on the recipe link
Good job on your first attempt.
Looks amazing, never thought of smoking one before thanks for the inspiration.
Fire up a doobie
Youve done well
Looks awesome. What do you say for the taste ? Could you have done anything different?
Never heard of a Wellington on a smoker. Sounds awesome.
