Smoked Beef Wellington

This Smoked Beef Wellington puts a grilled, smoky spin on a holiday classic, delivering rich flavor with every bite. Cooked low and slow on a 22-inch Kettle Charcoal Grill and Smoker, it combines tender beef, savory layers, and flaky pastry with a hint of wood-fired smoke. Perfect for holidays or special occasions, this recipe elevates traditional Beef Wellington with bold, outdoor-cooked flavor.

Instructions

1. 01

   The night before cooking, generously season the beef tenderloin with salt, using about 1 tablespoon per pound of meat. Place it uncovered in the refrigerator and let it dry brine overnight.

2. 02

   Start by caramelizing the onions before hand and set them to the side, this will take some time to slowly do and we want them to be cold anyway when we wrap our wellington.

3. 03

   Bring our kettle up to searing heat with a two zone fire and brown all sides of your beef tenderloin. When the searing is done, bring it back down to between 400 and 425 degrees for the rest of the cook.

4. 04

   On a piece of cling wrap, lay our your prosciutto in a rectangle large enough to wrap your entire beef tenderloin in.

5. 05

   Spread the cooled caramelized onions evenly over the prosciutto.

6. 06

   Place the beef tenderloin on the prosciutto and onions and use the cling wrap to help you wrap this into a tight cylinder and set aside.

7. 07

   Similar to the prosciutto lay out your puff pastry on cling wrap making sure it’s large enough to fully cover the rolled beef tenderloin. Carefully wrap the tenderloin in the pastry, using egg wash to seal and secure the seams. Once wrapped, place it in the refrigerator for 10 minutes to help the pastry set.

8. 08

   Remove the wellington from the refrigerator and place on a small sheet pan, cover the entire outside in egg wash and dust the top with some salt.

9. 09

   Place the sheet pan on the grill for roughly 40 minutes or until your pastry has browned and your tenderloin has hit an internal temperature of 125.

10. 10

    Remove from the grill, let it rest briefly, cut and serve.