- 1 center-cut beef Tenderloin Roast, chain removed (about 2 pounds)
- 1 tsp Olive oil
- 8 oz Mushrooms, finely chopped (chanterelles, cremini, porcini, or oyster)
- 1 large Shallot, finely chopped
- 2 Tbsp Cognac
- 2 Tbsp Dijon Mustard
- 1 tsp Black Pepper
- ¼ cup Duck or Chicken Liver Pate
- 1 sheet frozen puff pastry (1/2 package), thawed
- ½ lb Prosciutto, thinly sliced
- 5 egg yolks, whisked
- Red Wine Reduction Sauce
- 4 Tbsp Butter
- 1 ½ cups Onion, finely chopped
- 2 cups Dry Red Wine
- 1 tsp Thyme, chopped
- 1 tsp Maple Syrup
- 2 Tbsp Concentrated Beef Stock
- Salt and pepper
- Set your Memphis Grill to 600 F using Oak Pellets. Season the beef tenderloin with salt and pepper. Sear the tenderloin roast in the grill on all sides and set aside.
- Next, prepare the mushroom mix. Start by placing a skillet in the grill or over medium heat. Heat the olive oil in the skillet until hot. Add mushrooms and shallot; cook 4 to 6 minutes until tender and all liquid is evaporated, stirring often.
- Add cognac and cook 2 to 3 minutes until all liquid is evaporated. Stir in mustard and pepper. Cook 2 to 3 minutes. Add duck liver pate and cook for another 2 minutes. Remove from skillet to medium bowl and let it cool.
- Heat your Memphis Wood Fire Grill to 425 F.
- Roll out clingwrap on your cutting board. Lay out the prosciutto slices on the clingwrap in a tight overlapping pattern. Then spread a thin layer of the mushroom mix on top. Place the tenderloin in the center and carefully wrap the plastic wrap around the roast. Set in fridge for 30 minutes.
- Unfold pastry dough on lightly floured cutting board. Roll pastry out to a rectangle. Remove the roast from the plastic wrap and place in the center of the pastry rectangle. Fold pastry dough neatly around roast, stretching dough if necessary. Cut off excess pastry dough and press to seal overlapping edges. If you want to, score a nice pattern into the pastry roll. Finally, brush the egg wash all over the pastry roll.
- Heat your Memphis Wood Fire Grill to 425 F using Oak Pellets.
- Place the Beef Wellington in the grill and bake for 35 to 50 minutes or until golden brown or the roast reaches an inner temperature of 135 F.
- While the Beef Wellington is cooking, prepare the red wine reduction sauce. Add the butter and onion in a large skillet over medium-high heat and sauté until the onion is golden about 6 minutes. Add red wine, thyme, maple syrup, and concentrated beef stock to skillet and simmer until mixture is reduced by 2/3, about 10 minutes. Season with salt and pepper and set aside.
- Transfer Beef Wellington to a carving board. Let stand 10 minutes.
- Carve into slices and serve with red wine reductions sauce
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