BBQ Beef Wellington with Grilled Asparagus and Pan Fried Smashed Potatoes

Ingredients

BBQ Beef Wellington Ingredients

• 4 8 oz. Filet Mignon Steaks
• 3 sheets puff pastry
• 1 cup flat leaf parsley, chopped
• 1 cup yellow onion, diced
• 4 green onions, thinly sliced
• 2 Tbsp. Dijon Mustard
• ½ cup red wine
• 1 lb. cremini mushrooms, diced
• 1 Tbsp. butter
• 1 Tbsp. beef tallow
• 2 large eggs
• ¼ cup milk
• Course salt, to taste
• Ground black pepper, to taste

Grilled Asparagus Ingredients

• 1lb fresh asparagus (16-24 stalks)
• ½ cup beef stock
• Coarse salt, to taste
• 1 Tbsp. unsalted butter
• 1 Tbsp. beef tallow

Pan Fried Mashed Potatoes Ingredients

• 1lb. fingerling potatoes in various colors
• 1 Tbsp. beef tallow
• 1 Tbsp. butter
• Coarse salt, to taste
• Ground black pepper, to taste

Preparation

BBQ Wellington Preparation

1. Step 1

   Heat a skillet to MEDIUM heat. Saute mushrooms, onions, green onions, and parsley. Add wine and cook until au sec (almost dry). Set aside.

2. Step 2

   Turn the skillet up to HIGH heat. Season steaks with salt and pepper. Sear steak on all sides. Set aside.

3. Step 3

   Open puff pastry and roll the pastry thinner with a rolling pin. One sheet will make two. Take one sheet and place a small amount of mushroom mixture, about half, on center of each pastry square.

4. Step 4

   Brush steaks with mustard. Place steak on mushroom mixture. Add additional mushroom mixture to top of each steak. Wrap steak with puff pastry totally enclosing, using egg wash as a glue.Turn seam side down and place on sheet pan. Mix remaining egg with milk and brush the puff pastry to help browning.

5. Step 5

   Heat a pellet smoker to 400°F. Place Wellingtons on a baking sheet into the smoker. Bake for 20-25 minutes or the steaks reach 135°F internal temperature. Remove from smoker and allow to rest for at least 10 minutes, temperature will continue to rise to 145°F for medium rare.

Grilled Asparagus Preparation

1. Step 1

   Heat a charcoal grill to 400°F. Place trimmed asparagus on a hot cast iron grilled or skillet, greased with beef tallow, over hot coals. Char asparagus. Add stock to asparagus and cover with foil until asparagus is crisp tender. Remove from fire and season with butter and coarse salt.

Pan Fried Smashed Potatoes Preparation

1. Step 1

   Boil a pot of water over HIGH heat. Add potatoes and parboil, until tender, but not too soft. Remove potatoes from pot. On a cutting board, smash potatoes with stiff spatula. Heat a pan with butter and beef tallow over HIGH heat. Once oils are hot, add potatoes to pan and brown until crispy. Season with salt and pepper. Serve.