Beef Wellington Revisited

Posted on Dec 27, 2016
by Andrea Alden
Categorie : Beef

Over the last sixteen months, I’ve tackled, successfully grilled, and shared some dishes that I have never had the courage to make before. The original Beef Wellington recipe, inspired by Gordon Ramsey’s own recipe, was a huge success. Beef Wellington with Caramelized Onion and Goat Cheese is a Wellington recipe revisited. Instead of mushrooms duxelles, this time we have savory herb filled goat cheese and caramelized onions. If you loved Wellington before, you’re going to love this updated version even more!


  • +2 lbs. beef tenderloin
  • salt and pepper to taste
  • 6 oz, about ½ cup of soft goat’s cheese
  • 1 garlic clove, grated
  • 1 tsp. chopped fresh rosemary
  • 1 tsp. chopped thyme leaves
  • 2 large onions, sliced
  • 2 tbsp. butter
  • 4 to 6 slices of prosciutto
  • 1 sheet of puff pastry
  • 1 egg, beaten, or 2 tbsp. milk


Step 1
Mix the goat cheese, with the garlic, fresh rosemary and thyme. Roll the mixture into a sheet of plastic wrap, or waxed paper and set into the fridge to chill while you prepare your beef wellingtons.
Step 2
Melt the 2 tbsp. butter in a frying pan and caramelize the sliced onions over low heat.
Step 3
Preheat the side burner or the main burners of your grill to high for direct heat searing.
Step 4
Season the beef with salt and pepper to taste. Sear every side over direct heat until sear marks form.
Step 5
ay a large piece of cling wrap or plastic wrap on a clean and dry work surface. Place enough prosciutto in a single layer on the cling wrap, slightly overlapping each slice. You need a bed that is long and wide enough to wrap entirely around the whole beef tenderloin. Next, spread the caramelized onions over the prosciutto, starting from the middle and moving outwards. Slice the goat cheese into thin rounds and lay them over the onions, saving any leftovers for serving. Finally lay the tenderloin right in the center. Carefully, using the cling wrap, bring the prosciutto that is closest to you, up and over the beef. Just like wrapping up a sleeping bag, use the cling film to pull everything tight and roll the meat parcel away from you until it is entirely encapsulated without getting any wrap between the beef and the prosciutto-onion-cheese layers. Close the wrap tightly and then twist the ends to form something that looks like a giant prosciutto wrapped pill. Let the wellington set in the fridge for at least 15 minutes or up to 24 hours.
Step 6
Once the meat has set, lay out another large sheet of cling wrap on your work surface. Place/roll out your puff pastry in the middle. Unwrap the prosciutto pill and place it in the center of the pastry. Carefully, working the same way you did when wrapping the beef in the prosciutto, wrap the prosciutto wrapped beef in the pastry, folding it over until the edge of the pastry meets the pastry on the other side and then trimming off any extra from the bottom. Pinch the sides together to completely encapsulate the giant meat pill. Use the cling wrap to wrap the wellington tightly, twisting the ends to form a seal. Place the wellington in the fridge for at least 15 minutes. You can do this part up to one day in advance.
Step 7
Preheat your grill to 395°F. Beat the egg well. Unwrap your wellington, and brush the top with the egg. Season with salt to get a nice crispy top. Then Place the wellington on a well oiled grid, and grill using indirect heat for 35 minutes. If your beef was about 3-inches across, then it should be medium rare by this point. If the wellington is wider than 3.5-inches, grill it for about 45 minutes. You can use a meat thermometer, and you are looking for a temperature of 125°F to 130°F, but you don't want to ruin that pretty crust do you?
Step 8
Remove the wellington from the grill, and allow it to rest for 10 minutes or so before slicing into 4 equal portions. Serve with your favorite side dishes like the Best Roasted Potatoes Ever.

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