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Christmas Beef Wellington

cortguitarmancortguitarman Posts: 2,061
edited December 2013 in EggHead Forum
Okay, this was my first ever Wellington. It was the most tender and awesome piece of meat I've ever tasted. My crust was soggy on the bottom. I think I used too much filling. I will be making this again. The family loved it! A little pricey at $20/pound but hey, it's Christmas. Hope all of your Christmases were as great as mine.
Mark Annville, PA


  • CPARKTXCPARKTX Posts: 1,858
    That looks great, I've been wanting to do one. Can you provide more details?
    LBGE & SBGE.  Central Texas.  
  • Recipe was from BGE cookbook. I'll post tomorrow. I'm in too much of a food coma to move.
    Mark Annville, PA
  • Intrigo. What are you slicing that bad boy on top of? Looks like a half-pizza stone or something.
    "If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots." - NdGT

    "The truth is, these are not very bright guys, and things got out of hand." - DT

  • Yes, @JohnInCarolina it is a half moon stone. The puffed pastry was soggy on the bottom so I couldn't get it off of the stone to the cutting board. My poor knife might need a sharpening! In the future I'll change a few things. 1. I'd half the tenderloin before cooking and make 2. 2. I'd use a bit less duxelles filling. 3. I'd cook on parchment paper do if the pastry gets soggy again I can slide the parchment to a cutting board.
    Mark Annville, PA
  • calikingcaliking Posts: 11,110
    Love Beef Wellington!  Nicely done. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • We also had molten lava cakes on the egg for dessert. No pics of those. They were great. Wellington and lava cakes all egged. The XL got a workout yesterday.
    Mark Annville, PA
  • @CPARKTX I've attached the pics of the recipe.
    Mark Annville, PA
  • cortguitarman, soggy bottom caused by one of 2 thing:  too much liquid in the duxelle or the beef itself.  If you think all the liquid has been cooked out of the shrooms....cook cook some more.  Also we sear a good crust on the beef early in the morning and then let it sit in fridge until ready to be put the Wellie together.
    Your cook looks really good from here.
    Large, small and mini now Egging in Rowlett Tx
  • cortguitarmancortguitarman Posts: 2,061
    edited December 2013
    Thanks @AustinEgghead it could have been the mushrooms. I cooked them until I thought the moisture was out but I didn't get much moisture out of them. I cooked for about 20 minutes. I seared the tenderloin on the egg at 500 for 3 minutes per side. It rested after the sear for over an hour.
    Mark Annville, PA
  • jlsmjlsm Posts: 981
    You should see a good deal of moisture come off the mushrooms. Cook at relatively high heat. If you have a good number in there, stir often. They should be brown when done. 
    Owner of a large and a beloved mini in Philadelphia
  • I chopped the shrooms before putting them in the pan. I wonder if I could've gotten more moisture out if I would've sautéed them before chopping.
    Mark Annville, PA
  • We chop ours thrown the in a pan set burner on low and walk away for an hour or so, just remember to stiir the shrooms frequently
    Large, small and mini now Egging in Rowlett Tx
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