Beef Wellington on a Kamado: Easy Recipe for Perfect and Flavorful Cooking

Les étapes

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Step 1: prepare the meat

Versez 3 cuillères à soupe d’huile d’olive dans une poêle et faites-la chauffer à feu vif. Quand elle est chaude, faites-y colorer votre rôti de bœuf 30 secondes sur chaque face (les 4).
Déposez le rumsteack dans une assiette et badigeonnez-le de moutarde ( nous adorons la moutarde grains extraforte!)
Laissez le rumsteack à température ambiante.  

Step 2 : prepare the mushrooms (the mushroom Duxelles)

Clean the mushrooms under water, rinse them very quickly under cold water avoiding them getting too waterlogged. Cut them roughly. Peel the garlic cloves and cut them into 4.

Put everything in the bowl of the food processor / thermomix and blend (do this in 2 or 3 batches as there is a lot). The consistency should not be pureed. You need to keep small cubes.

Heat a pan over high heat and sauté this mushroom duxelles.

Add a pinch of salt and a sprig of thyme over very high heat to evaporate as much water as possible. Set aside, making sure to remove the thyme sprig.

It is often necessary to press the mixture in a clean cloth to remove all the water.

Step 3 : mounting with raw ham 

Unroll some cling film on your table. Place the overlapping slices of raw ham next to each other.

Cover them with the mushroom duxelles.

Place the roast and roll the cling film to wrap the roast well. Reserve in the refrigerator for half an hour.

After 60 minutes, put some cling film back on your work surface.  Place your rectangle of puff pastry on it. Take out the rump steak, remove the cling film and place it on the pastry. In the centre. Using the film, fold one side over, then the other. The goal is to wrap the rump steak in the puff pastry.

Finally, fold the pastry at each end. No piece of rump steak should be visible.

Step 4 :  rest for 24h

Leave the mixture to rest for 24 hours in the cool.  

Step 5 :  present before cooking

Place the roast wrapped in pastry on a baking tray lined with baking paper.  Mix 1 egg yolk and 1 tablespoon of water in a ramekin. Brush your pastry with this mixture. Then, using the tip of a knife, decorate.  

Step 6 : cooking

Bake in the preheated QUATRO kamado at 200°C for 25 to 30 minutes depending on the desired doneness: more or less rare. Let it rest for 10 minutes after taking it out of the oven before serving.