A popular English recipe, Beef Wellington is a classic steak recipe made famous by celebrity chefs, wrapped in glorious puff pastry for that yummy finish. A perfect party dish, it’s easy to impress your guests by cooking this.
The recipe hits many right notes, and is made even better by using Weber’s Spirit II grill. We make sure that the beef fillet is nicely seared in the Weber griddle, and brushed with english mustard. Parma ham is added, then with a smooth mushroom mixture, and finally rolled with the pastry.
We finish it off by baking it in the Spirit grill for another 35-45 minutes, and let it rest for a minimum of 10 minutes before getting down to digging into this glorious dish!
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Ingredients

Steps

1

Blend portobello mushrooms, duck livers, chestnuts and theme leaves in a food processor until fine.

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2

Fire up the Weber Spirit ll grill. Dry fry mushroom mixture in a pan. Season to taste salt and pepper. Cook until all the excess moisture has evaporated and set aside to cool down completely.

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3

Season beef fillet with salt and pepper, set aside for 10 minutes.

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4

Preheat Weber Spirit ll grill to 250°C with a Weber griddle.

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5

Sear beef fillet with olive oil in the griddle, until brown on all sides. Around 2 to 3 minutes in total.

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6

Remove from grill and brush with english mustard while hot.

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7

Lay a large sheet of cling film and layer Parma ham in the middle. Spread mushroom mixture evenly over the ham.

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8

Place the seared beef fillet in the center, using the cling film, roll up the beef fillet with the Parma ham and twisting the edges. Refrigerate for at least 30 minutes.

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9

Preheat Weber Spirit ll grilll to 230°C

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10

Roll out the puff pastry to about 30cm by 40cm. Remove cling wrap from beef fillet and place on the center of the puff pastry. Roll and seal fillet in the puff pastry.

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