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Bourbon Beef Wellington

Bourbon Beef Wellington for a dinner you won't soon forget!

Course: Main Course
Cuisine: American
Keyword: Bourbon Beef Wellington
Servings: 8
Calories: 1047 kcal
Author: Jeremy Whitelaw
Beef Wellington
  • 3-4 Lb Beef Tenderloin
  • Bourbon Prime Rub
  • 1 package of Puff Pastry 2 sheets
  • 2 Eggs
  • 6 oz Prosciutto
  • 2 Tbsp Mustard
  • 2 lbs Baby Belle Mushrooms
  • 2 Tbsp unsalted butter
  • 1 cup minced shallots
  • 3 Tbsp fresh thyme
  • ½ cup Bourbon
  • Salt and Pepper
Roasted Walnut Pesto
  • ½ cup walnuts
  • 2 cups basil leaves
  • ½ cup grated parmesan
  • 1 Tbsp minced garlic
  • ½ cup extra virgin olive oil
  • Salt and Pepper to taste
  1. Roasted Walnut Pesto
  2. Roast walnuts on a baking sheet at 400 degrees for 10 min, until they start to brown. Set aside to cool.
  3. In a food processor, add basil and walnuts. Pulse to combine.
  4. Add in parmesan and garlic. Pulse to combine.
  5. With food processor running, slowly stream in the evoo.
  6. Add salt and pepper to taste.
  7. Transfer to a covered dish. Will hold in the fridge for 3-4 days.
  8. Beef Wellington
  9. Start by making the duxelles, the mushroom mixture. Pulse mushrooms in batches in a food processor until finely minced. Also mince shallots and thyme.
  10. In a large cast iron skillet over medium heat melt 2 tbsp of butter. Add in mushrooms, shallots, and thyme. Cook, stirring occasionally, until most of the moisture is cooked off.
  11. Deglaze mushroom mixture with ½ cup of bourbon. Cook until all of the bourbon is absorbed by the mixture and moisture is cooked off. Remove duxelles from heat and set aside.
  12. Season beef tenderloin generously with OTF Bourbon Prime Rub. Over high heat on the grill, quickly sear each side of the tenderloin. Remove from heat to a cutting board. This is just a sear; we are not cooking the beef here.
  13. While the tenderloin is resting on the cutting board, brush on the 2 tbsp of mustard. Cover all sides of the beef. Set beef aside to rest.
  14. On a clean countertop, lay out a layer of plastic wrap large enough to wrap the whole tenderloin in.
  15. On the plastic wrap, layer out the prosciutto in a rectangle large enough to wrap the tenderloin in.
  16. Over the prosciutto, spread the cooled duxelles mixture keeping back 1 inch from all sides. I found this easiest to do with my bare hands.
  17. Place the mustard covered tenderloin in the middle of these layers. We are going to use the plastic wrap to tightly wrap the layers of prosciutto and duxelles around the tenderloin. Once wrapped, repeatedly roll the sides so that the entire log becomes one tight unit. Place the wrapped tenderloin in the fridge to rest for at least 1-2 hours, or even overnight.
  18. Pre heat grill to 400 degrees, indirect heat.
  19. Roll out 1 sheet of puff pastry on a lightly floured counter top. Roll it large enough to wrap around the tenderloin.
  20. Crack 2 eggs into a small bowl and beat with a fork. Set aside.
  21. Remove the tenderloin from the fridge and unwrap from the plastic wrap.
  22. Place tenderloin on the rolled-out puff pastry and brush edge of puff pastry with egg wash to seal. Make sure puff pastry completely covers the tenderloin and is completely sealed. Transfer the Wellington to an oiled baking sheet seam side down.
  23. Completely cover the outside of the puff pastry with egg wash. Use additional sheet of puff pastry to cut out a design to add to the top of the Wellington, if desired. Garnish with flaky salt.
  24. Bake at 400 degrees for 45 min or until the desired internal temp is reached. I highly recommend using a leave in thermometer to hit the perfect temp. I pulled mine at 125 degrees internal for Medium Rare.
  25. Once done cooking, cover and let the Wellington rest for at least 15 min. Slice that beautiful roast open and serve to your impressed guests!

Recipe Video

Nutrition Facts
Bourbon Beef Wellington
Amount Per Serving
Calories 1047 Calories from Fat 738
% Daily Value*
Fat 82g126%
Saturated Fat 27g169%
Trans Fat 1g
Polyunsaturated Fat 10g
Monounsaturated Fat 38g
Cholesterol 187mg62%
Sodium 465mg20%
Potassium 1137mg32%
Carbohydrates 25g8%
Fiber 4g17%
Sugar 5g6%
Protein 46g92%
Vitamin A 656IU13%
Vitamin C 10mg12%
Calcium 139mg14%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet. Nutrition Disclaimer: We are not dietitians or nutritionist. Nutritional information on overthefirecooking.com comes from online calculators. While we attempt to make this information accurate, it should only been viewed as an estimate.