Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.


Pepper Monkey BBQPepper Monkey BBQ Posts: 652
edited 10:56AM in EggHead Forum
I haven't posted for over a month ... shame on me.

We've been moving and are finally settling in to the new house. Having to leave on a week long work trip tomorrow, I decided to cook a special meal (experiment) tonight. Being long time fans of Chef Ramsey, I decided to try a beef wellington meal on the eggs ... and it came out great!

Beef Tenderloin seasoned with salt, pepper and coffee. Seared on the small at 700 deg.


Let the loin rest on the counter for 20 min, blended a pound of button mushrooms, one large shallot, and two cloves of garlic. Cooked to reduce the moisture. Laid out prosciutto onto saran wrap, spread the blended mushroom mixture on it. Covered the seared loin in mustard and wrapped it all together. Cooled in the fridge for 1/2 hr ... then wrapped entire loin/prosciutto combo in puff pastry. Cooked on the large with plate setter at 420 deg for 45 min.


Small was still lit from searing of the meat, so I threw some red potato slices on it and them some asparagus ... let the beef wellington rest for 5 min then sliced thick. Never took it's temperature ... didn't have to ... it was perfect!!! First Beef Wellington ever ... there will be many more!



  • Big'unBig'un Posts: 5,909
    Wow, That looks awesome!! I'll be trying that soon!! Congrats on the new place!
  • JLOCKHART29JLOCKHART29 Posts: 5,897
    THAT IS NICELY DONE!! Nothing over cooked or burned and crust looks crisp! Hard to do.
  • It really was good ... what a great blend of flavors ... I'll be posting pics of the view from the new place ... really is great!!!
  • Big'unBig'un Posts: 5,909
    Where are you located now? Looking forward to the pics.
  • Believe it or not ... I was worried being the first attempt ... but it really was easy! I kept the egg steady at 420 deg ... took it off at 45 min thinking it should be done ... and it all came together .... hoping it is always that easy!
  • We were living (renting) just south of Annapolis, MD ... we moved another 20 minutes south (decided to buy) ... now in Shady Side, MD.
  • MaineggMainegg Posts: 7,787
    that looks great! I have done those twice and they really are not that bad if you just take it one step at a time like anything else :)
  • Big'unBig'un Posts: 5,909
    Very cool! Hope the wife is happy about the new house.
  • Big'unBig'un Posts: 5,909
    Did you thermopen it to be sure the inside was ready?
  • Little StevenLittle Steven Posts: 28,742

    Very, very nice.



    Caledon, ON


  • cookn bikercookn biker Posts: 13,407
    Well done indeed!! Looks perfect.
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
  • :laugh: Eggcellent! Wish you lived closer :woohoo:
  • BobSBobS Posts: 2,485
    WOW! Beautiful cook!
  • CanuggheadCanugghead Posts: 5,933
    Joel, wow and simply awesome. This more than made up for the long absence, we forgive you :P
  • That looks great. I have been wanting to try that and have only seen one other one that Stike did. It looks like you nailed it. :) I would love to have the details. :)
  • HossHoss Posts: 14,600
  • Almost always I am the guy double checking the temp ... but for some reason I feared sticking a thermo into the meat would release juices and make the pastry soggy .... so I didn't take the temp once ....... got lucky I guess!
  • summed it up in my post ... feel free to email me and I'd gladly share step by step ... only photos I have are in the post!

  • Nature BoyNature Boy Posts: 8,439
    This forum and its members have been blowing my mind for about 10 years now. Your post is one example why. DANG!
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
  • Thanks Chris ...

    Compliments from anyone on the forum are always great ... but it certainly means a lot coming from you! I recall a simple duck breast at the Waldorf 2009 after party that was memorable as well!

  • Thanks You got mail coming.
  • Come spend a weekend on the bay! We feed our guests well!!
  • :woohoo: VERY tempting! we will soon have air service into LAX :woohoo: Any cheap flights from there to the SF Bay area????
  • stikestike Posts: 15,597
    looks great. i love doing a wellington. my favorite method was when i did them as individual wellingtons, using individual filets. i also seared them like you did, which is an important step.

    anything with 'srooms in it can't be bad.

    did you add pate'?
    gives a nice richness to the shallot/mushroom mixture
    ed egli avea del cul fatto trombetta -Dante
  • Nice Nice cook! I know I am late commenting but I am just now catching up on posts. What a great job you did on the Wellington. Looks perfect.
    Did we meet at Waldorf??? It was small and I should remember you.

    Happily egging on my original large BGE since 1996... now the owner of 6 eggs. Call me crazy, everyone else does!
  • Just a question what type of dough do you use? Can you use like a sour dough...
  • Little ChefLittle Chef Posts: 4,725
    Outstanding!! Honestly don't know what more to say. Exceptional effort, and exceptional result! :) Beautifully done! ;)
Sign In or Register to comment.
Click here for Forum Use Guidelines.