Motley Que's Beef Wellington

Thank Que so much for stopping by to check out some more delicious creations. In addition to writing the recipes and creating new ways to use our amazing BBQ sauces and rubs, Mr. Motley is always behind the scenes writing and creating new ways to use them.

Check out this Beef Wellington Recipe

Ingredients:
Center cut of Beef Tenderloin
Beef Fixx
Motley Mustard
Puff Pastry
1 pound Mushrooms
Prosciutto
Rosemary
Thyme
Butter
2 Garlic Cloves
Truffle Mushroom Mix
Kosher Salt
2-3 beaten eggs

Equipment:
Cast Iron Pan
Sous vide & Vacuum Sealer
Food Processor
Cling wrap
Rolling pin
Brush

Season the Tenderloin and sous vide for 4 hours at 125F

After beef is removed from sous vide, sear in med/high heat cast iron for 2 minutes per side then cool

Peel Garlic then chop small using food processor

Add Butter to preheated (medium) Cast Iron and sauté for 4-5 minutes
Run mushrooms and leaves from 4 sprigs of Rosemary though food processor to dice small and add to garlic & shallots in frying pan.

Add leaves from 4 sprigs of thyme to mushrooms and (occasionally stirring) cook until moisture has been cooked out.

Spread mushrooms out on a pan and place in the fridge to cool.
Lay cling wrap out on prep area and lay out prosciutto to be the length of your beef (also 2 inches past on each end). *lay out shingled north to south with 2 pieces at the end going east west.

Add 1/4 truffle mix to cooled mushroom mix (duxelle) and evenly spread out over prosciutto.

Slather cooked beef with motley mustard and placed in the center of the duxelle, using cling wrap to gently wrap prosciutto and duxelle around tenderloin.

Fold in ends of prosciutto and use the ends of cling wrap to “roll” into a tight log and place in fridge to chill

Spread out puff pastry and using a rolling pin, flatten to about 1/4 inch on a floured surface.

Place chilled tenderloin (after cling wrap is removed in puff pastry (approx 1 inch from end) and roll over tightly to create a small overlap in pastry AFTER brushing egg was over 1st inch to help make a “glue" to keep together.

Wrap in cling wrap and place in fridge for 5 to 10 minutes to chill

Lay out more puff pastry, flattening again with a rolling pin.

Using Pastry lattice roller to cut into design.

Gently pull apart and lay gently over the previously chilled creation.

Brush egg wash over the entire wellington.

Garnish with kosher salt (as even as possible)* Salt bae moment

Place in preheated oven or smoker (425F) and cook for 30-45 minutes (checking on color of pastry to not get too dark)

Pull, rest 5 minutes

Slice and serve! don’t cuss to much it’s going to be delicious