This recipe puts a modern spin on the classic Beef Wellington by incorporating the unique flavors of a pellet grill. The combination of a rich mushroom duxelles, a juicy beef tenderloin, and a crispy puff pastry crust, all cooked on a Traeger grill, creates a special dining experience. Beef Wellington always makes an impressive main course, but our Traeger Beef Wellington blends traditional elegance with contemporary grilling techniques.
Traeger Beef Wellington Recipe
Beef Wellington is a timeless dish, renowned for its flavors and textures. Quality ingredients really matter for this one: beef tenderloin, flavorful duxelles made from a variety of mushrooms, and the delicate crunch of puff pastry. Cooking it on a pellet grill like the Traeger adds a subtle smokiness from the wood fire flavor, taking the meal to a whole new level.
Cooking Methods: The Pellet Grill Advantage
The use of a pellet grill introduces a unique flavor to the Beef Wellington that can’t be replicated in a conventional oven. The grill’s consistent temperature control ensures the beef is cooked evenly while the puff pastry gets to that perfect golden-brown crust. If you don’t have a pellet grill, you can still make this in your oven, which is the traditional way to prepare Beef Wellington. In this recipe, we’re using the Traeger as a big, wood-fired outdoor oven, so the times and temperatures transfer between methods.
Why you’ll love this dish…
- Elegant Presentation: The finished dish is visually stunning with its golden pastry and succulent beef.
- Unique Flavor: Cooking on a pellet grill adds a wood-fired flavor that enhances the overall taste.
- Versatility: Easily adapted for various dietary preferences or cooking methods.
- Bold Flavor: The combination of tender beef, rich mushrooms, and a touch of smoke makes every bite unforgettable.
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Beef Wellington shopping list
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Mushrooms (mix of crimini, oyster, chanterelle, etc)
- Shallots
- Garlic cloves
- Fresh thyme
- Butter
- Olive oil
- Salt
- Pepper
- Beef tenderloin
- Prosciutto
- Dijon mustard
- Puff pastry
- Eggs
- Kosher salt
- Flour for dusting
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How to make Beef Wellington
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
1
Duxelles
Chop and Cook: Combine mushrooms, shallots, garlic, and thyme in a food processor. Cook with butter and oil until dry.
Season and Cool: Add salt and pepper, then let the mixture cool.
2
Beef Prep
Prepare and Sear Beef: Tie, season, and sear the beef tenderloin.
Wrap in Prosciutto: Lay out prosciutto, spread duxelles, add thyme, and wrap the beef.
Chill: Refrigerate the wrapped beef for 30 minutes.
3
Assemble and Cook
Prep and Grill: Roll out puff pastry, place the beef on top, and wrap. Cook on a preheated pellet grill or oven.
4
Rest
Allow the cooked Beef Wellington to rest before slicing.
5
Enjoy
Slice into individual portions and serve while hot!
How To Cook Beef Tenderloin – the Guide
Beef Wellington FAQ
Can this recipe be made in advance?
Yes, the duxelles and the wrapped beef can be prepared a day in advance and kept refrigerated.
What’s the best way to store and reheat the leftovers?
Store in an airtight container in the refrigerator. Reheat gently in an oven until warmed through.
Can I use a different type of pastry?
While puff pastry is traditional, phyllo dough can be a lighter alternative.
Are there any substitutions for prosciutto?
Thinly sliced ham, Pancetta, or Serrano Ham can be used as an alternative to prosciutto.
Try our Homemade Shortcut Puff Pastry too!
Serve this with…
- Homemade Caesar Salad
- Grilled Asparagus
- One of our Cocktails
More great beef recipes to love!
- Traeger Smoked Beef Tenderloin
- Traeger Tomahawk Steak
- New York Strip
- Traeger Pot Roast
- Smoked and Braised Beef Short Ribs
- Smoked Beef Ribs
- Bachan’s Beef Short Ribs
Traeger Beef Wellington
Succulent beef tenderloin gets transformed into something completely decadent. This classic dish can be made successfully at home with a little effort and patience!
Ingredients
Duxelles
- 2 pounds mushrooms (mix of crimini, oyster, chanterelle, etc)
- 2 shallots, finely minced
- 4 garlic cloves, minced
- 8 springs fresh thyme
- 3 tablespoons butter
- 2+ tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Beef
- 4 pounds beef tenderloin, trimmed
- 12 prosciutto slices
- 2 tablespoons Dijon mustard
- 1 box frozen Puff pastry
- 2 eggs, beaten
- 1/2 teaspoon kosher salt
- Flour for dusting
Instructions
Duxelles:
- Chop mushrooms, shallots, garlic, and thyme leaves in a food processor.
- Heat butter and oil in a pan. Add mushroom mix and cook until dry (about 10 minutes). Season with salt and pepper. Let it cool.
Beef
- Tie beef at 4 points to keep its shape. Rub with oil, salt, and pepper.
- Sear beef in a hot pan with oil (2-3 minutes). Let it cool.
- Lay prosciutto on plastic wrap, overlapping to create a rectangle.
- Spread duxelles on prosciutto. Add thyme and season with salt and pepper.
- Remove twine from beef. Coat with mustard.
- Roll beef in prosciutto using plastic wrap. Twist the ends of the plastic wrap. Refrigerate for 30 minutes.
Assemble and Cook:
- Preheat the pellet grill to 425°F.
- Roll out puff pastry on a floured surface until it is 1/4 inch thick.
- Unwrap beef and place on pastry. Brush edges with egg wash. Fold pastry over beef and seal.
- Make slits on top for steam to escape.
- Cook on the preheated pellet grill (or in the oven) for 40-45 minutes until pastry is golden and beef is at desired doneness (125°F for medium-rare). Use an instant-read thermometer for the best result.
- Rest for 10-15 minutes before slicing.
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 1010Total Fat: 69gSaturated Fat: 27gTrans Fat: 0gUnsaturated Fat: 33gCholesterol: 280mgSodium: 1653mgCarbohydrates: 23gFiber: 4gSugar: 4gProtein: 73g
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!
Nicole Johnson
Nicole Johnson, a self-taught expert in grilling and outdoor cooking, launched Or Whatever You Do in 2010. Her blog, renowned for its comprehensive and creative outdoor cooking recipes, has garnered a vast audience of millions. Nicole's hands-on experience and passion for grilling shine through her work. Her husband, Jeremiah Johnson, also plays a pivotal role in recipe development, adding his culinary flair to the mix. Together, they form a dynamic duo, offering a rich and varied outdoor cooking experience to their followers.
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Thursday 28th of December 2023
I tried it and I can say that this is a perfect addition to my New Year's Eve recipes! Really tender, smokey beef and awesome flavors, I love it :)
Sam
Wednesday 27th of December 2023
I made this yesterday as a trial because I wanted to make one for New Year's Eve. I'm so happy with the result! I loved how juicy the meat was! I'm definitely making it again this weekend!
jennifer
Wednesday 27th of December 2023
Beef, mushrooms, puff pastry, pellet grill -- HEAVEN! This is so amazing, I trial run made it for our New Years eve dinner party and it was a success! Thanks so much
Sandy
Wednesday 27th of December 2023
Oh man-we made this for Christmas day and it was literally amazing. Loved the mushrooms and the smokey flavor. Easy to make parts of it ahead too. This is a keeper!
Tim Zahler
Wednesday 27th of December 2023
When you say cook on a pellet grill, do you mean smoke? I have a Traeger pellet smoker, I can only smoke on mine, not grill without the smoke.
Nicole Johnson
Wednesday 27th of December 2023
You can grill and smoke on the Traeger. If you are cooking above about 300°, whatever you are cooking won't really get much smoke. You'll be able to tell it was cooked over wood fire, for sure, but it won't be "smoked". It is all about temperatures. We often use our Traeger as a big outdoor oven. It is very versatile.