Beef Wellington (Meat Church)

Ingredients

• 1 chateaubriand (center cut of beef tenderloin)
• Meat Church Holy Cow seasoning
• 1 1/2 lbs mushrooms (any type, baby bellas work)
• 3 shallots, minced
• 4 cloves of garlic, minced
• 2 T English mustard (sub dijon)
• 8-10 slices of prosciutto or parma ham
• 1 lb puff pastry
• 6 large egg yolks, beaten
• 1 t kosher salt
• 2 t olive oil, divided
• Tools: cling wrap, rolling pin, instant read thermometer, pastry lattice roller (optional)

Method

1. Prepare your cooker at 400 degrees. A pellet grill is recommended due to the high heat, or a kamado grill with an indirect setup. An oven works as well. Medium smoke wood or pellets such as oak, hickory or pecan.
2. Season the tenderloin with Meat Church Holy Cow. Allow to adhere.
3. Add 1 T olive oil to a heavy skillet over medium-high heat. Sear the tenderloin on all sides, about 8 minutes total.
4. Remove the tenderloin from the pan. Slather with english mustard while it is warm. Set aside to cool.
5. Make the duxelles: place the mushrooms in a food processor and pulse until finely chopped. Add 1 T olive oil to a skillet over medium heat and sauté the shallots and garlic for 2 minutes. Add the mushrooms, season with Holy Cow, and cook until the moisture has evaporated, 8-10 minutes. Set aside to cool.
6. Lay two 1.5' pieces of cling wrap on the counter slightly overlapped. Layer the prosciutto slices slightly overlapping like shingles, forming a rectangle large enough to cover the entire tenderloin.
7. Spread the duxelles evenly on top of the prosciutto with a rubber spatula. Lay the chateaubriand in the middle. Roll it up into a perfect log with the cling wrap, twisting the ends. Refrigerate 30 minutes to help it hold its shape.
8. Flour a work surface and roll the puff pastry to 1/4" thickness. Unwrap the beef and place it in the middle of the pastry. Brush the inside of the pastry with beaten egg to help seal. Trim excess, roll into a log in cling wrap, and refrigerate 15 minutes.
9. Optional: cut a lattice from an extra piece of puff pastry and drape it over the wellington, tucking underneath and trimming excess — or score a design with the back of a knife.
10. Paint the wellington all over with egg wash and sprinkle kosher salt on the pastry.
11. Place the wellington on a non-stick pan and into the cooker at 400. Cook until 125 degrees internal in the middle of the beef; the pastry will be golden brown. It will carry over another 5 degrees or so to medium rare (130) — adjust to your doneness preference.
12. Remove, rest 10-15 minutes, slice and enjoy.