This Smoked Beef Wellington recipe will replace your usual meat and potatoes. Your new favourite holiday - or anytime - dish, served with gorgonzola mashed potatoes.
Smoked Beef Wellington with Gorgonzola Mashed Potatoes
Rated 5.0 stars by 1 users
1 to 2 people
Impress your guests with this smoked beef Wellington recipe. Think of it like a traditional beef Wellington, but smoked to perfection, baking your puff pastry to a beautiful golden brown plus a nice little hit of smoke flavour. Sear filet mignon steak on the Alchemy plancha with butter. For the filling, grill up mushrooms with garlic, parsley, rosemary, butter and lemon and use a pork liver pâté. One step you don’t want to skip, once you have wrapped your filet mignon, mushrooms and pâté, is to brush your puff pastry with an egg wash. The egg wash helps the puff pastry get a nice golden brown colour and slight shine. Also don't forget to score the top of the dough, so it doesn't bubble. You can choose to serve your smoked beef Wellington with anything you want, but these creamy gorgonzola mashed potatoes go particularly well. To get the mashed potatoes extra creamy, use one egg yolk and mix it into the hot mash with sour cream, melted butter and gorgonzola cheese. Serve the beef Wellington with grilled shallots, grainy Dijon mustard and chopped chives. The crispy and flaky pastry, buttery and perfectly cooked steak, topped with mushrooms and pâté, together with the creamy mashed potatoes, is just delicious.
Chef Matt Basile
8 oz to 10oz centre cut filet mignon
1 pint brown button Mushrooms
2 tbsp pork liver pate
½ lb butter
1 tbsp water
2 tbsp sour cream
4 tbsp Gorgonzola cheese
1 25 cm x 25 cm puff pastry sheet
2 tbsp grainy Dijon mustard
1 tbsp finely chopped Chives
3 cloves garlic
¼ cup parsley
2 tbsp fresh rosemary
Set your smoker to 450F and bring a large pot of salted water to a boil.
Drizzle your filet mignon with canola oil and season both sides with salt and pepper. Melt your butter. Sear the filet mignon on the plancha, pouring some of the melted butter over top. Make sure to roll the sides of the filet onto the grill to sear. Remove and set aside.
Finely chop the mushrooms and place in a bowl. Finely chop the garlic, drizzle with canola oil and continue to chop. Finely chop the parsley and rosemary together. Add everything into the bowl with the mushrooms, mix. Pour about 2-3 tbsp of the melted butter over the mushrooms and squeeze in the juice from one lemon, mix. Place the mixture on the plancha and cook until softened, remove from the grill and allow to cool.
Peel your potatoes and cut into cubes. Add to the boiling water and cook until fork tender.
Peel your shallots and cut off the ends. Place face down on the plancha and drizzle with canola oil. Allow to sear until nicely caramelized, flip and continue to cook until softened, remove from the grill once done.
Place your sheet of puff pastry flat on your work surface. In the center, place a flat, circular serving of the mushrooms, about the diameter of your filet mignon. Add the pork liver pate on top, then place the filet mignon. Add another 1 to 2 tbsp of mushrooms on top of the steak. Fold the puff pastry over to cover the steak and mushrooms, cutting away any excess. Cut two small slits in the top. Crack an egg in a bowl and at 1 tbsp water, beat.
In a small cast iron pan add about 1 tbsp of the melted butter and place your beef Wellington down. Brush with the egg wash and season with salt and pepper. Place in the smoker until golden brown, about 15 to 20 minutes.
To make the mashed potatoes, remove the cooked potatoes from the water and transfer to a bowl. Add in the rest of the melted butter and mash. Add in one egg yolk, the sour cream and the gorgonzola cheese, mash until smooth.
Remove the beef Wellington from the smoker and allow to rest, 5 to 10 minutes. Chop the chives.
To plate, spread a generous dollop of mashed potatoes on the plate, place your grilled shallots down, then your beef Wellington, cut in half, face up. Garnish with grainy Dijon mustard and chopped chives.