Beef Wellington from the Kamado grill – the taste of luxury, served rustically on a solid wooden serving board

A masterpiece of fine cuisine, reinterpreted for the grill! This Beef Wellington, juicy and aromatic, is prepared directly on the Kamado grill and then presented on a fine solid wood serving board. A sight and pleasure that delights the senses - perfect for a special occasion or to simply enjoy the pure taste of luxury and tradition.

Ingredients – quality you can taste:

• Beef fillet (approx. 800 g): Tender and juicy, the crowning glory of the meat.
• Mushrooms (250 g): Prepared in an intense mushroom duxelles that enhances the flavour of the fillet.
• Parma ham (100 g): Finely seasoned and slightly salty – a perfect balance with the mushrooms.
• Dijon mustard (2 tbsp): Adds a subtle flavor and depth.
• Puff pastry : Buttery and crispy to wrap the fillet.
• Egg yolk : For the shiny, golden crust.
• Salt and pepper : For the perfect seasoning.

Preparation on the Kamado grill:

1. The Grill: Preparation and Smoke
   The Kamado grill is preheated to 200 °C so that it can develop its magical heat evenly. The coals give off a gentle aroma that soon combines with the tempting scents of meat and mushrooms.
   
   
2. The Mushroom Duxelles: An Intense Melt of Flavor
   Finely chopped mushrooms are heated in a pan until their moisture has completely evaporated. The duxelles thus becomes a dense, aromatic mass that later envelops the tender fillet and preserves its juiciness.
   
   
3. The fillet: caramelize the crust
   The beef fillet is seared on all sides to give it a golden, crispy crust. The smell of the browning meat and the mustard that covers it is enough to make your mouth water.
   
   
4. Wrapping: A feast in puff pastry and ham
   The puff pastry is carefully rolled out and the Parma ham and mushroom mixture are spread on top. The fillet is placed in this delicious casing and carefully wrapped. A work of art that is brushed with egg yolk to give it a golden crust.
   
   
5. The moment on the grill: Crispy and juicy at the same time
   The Wellington now rests on the grill, surrounded by the consistent heat of the Kamado. After about 30-40 minutes, the puff pastry is golden brown, while the fillet remains tender pink and juicy on the inside.

Presentation on the solid wood serving board – a pleasure for all the senses

When the Wellington is finally placed on a rustic solid wood serving board, the noble wood seems to merge with the colors of the dish. When cut, the perfect pink of the fillet is revealed, wrapped in crispy puff pastry and aromatic ham. The aroma of smoked meat and buttery dough rises and makes each slice an irresistible bite.