Smoked Beef Wellington
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Beef Wellington is a show-stopping roast of tender steak wrapped in mushroom duxelles and puff pastry, then smoked for a rich, complex flavor. The meat stays juicy while the pastry turns golden and crispy. Serve with red wine reduction for an elegant dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 14 ounce beef filet steaks
- 2 Tablespoons Hey Grill Hey Beef Rub
- 8 slices Parma ham
- 1 12 ounce package puff pastry
- 2-3 Tablespoons olive oil (for frying)
- 2 cups wild mushroom mixture (cleaned, finely chopped)
- 1 sprig fresh thyme (leaves only)
- 2 eggs (yolks only)
- 1 Tablespoon water
- pinch fine sea salt
- 2 Tablespoons olive oil
- 1 cup beef tallow (or butter)
- 4 shallot (large, peeled and sliced)
- 12 black peppercorns (whole)
- 1 bay leaves
- 1 sprig fresh thyme
- 1 splash red wine vinegar
- 1 750ml bottle red wine
- 3 cups beef stock
At a glance
PER SERVING · TIME 240M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 2h 30m
- Sodium
- 869mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 787mg
- Calcium
- 35mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 869MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.