The trick is to smoke the meat and not make the meat smoke

BEEF WELLINGTON

  Date: December 31, 2011
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My year end blog post for 2010 added Beef Wellington as one of my Top 5 Goals for 2011. Frankly I didn't think I was going to actually make it this year as we got to the end of the year. But suddenly when I was looking for something different to make for New Years Eve dinner Beef Wellington seemed obvious. It is a traditional dinner for Christmas and New Years, so it was the perfect choice. I was also making CHEESY TATERS, an old favorite, plus CINNAMON-SCENTED SQUASH for my sides and I decided to make as much of the Wellington ahead of time as I could. This was a cook with many new aspects for me: My first flambe, my first duxelle & my first use of puff pastry. When a recipe starts having lots of French words in it you know it is going to be a challenge. It was a long at times involved process, but none of it was rocket science - although the flambe looked a bit rocket-like. I will let the pictures tell the rest of the story, other than to say everyone loved it and was raving about this meal hours later.
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Recipe Source:
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CI Summer Grilling Guide-2010

Food Network

Here is the Tyler Florence recipe from the Food Networks website:
TYLER'S ULTIMATE BEEF WELLINGTON
Grill:
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Kenmore Elite Gas Grill

Direct & Indirect Grilled w/ Smoke:

Using Kenmore Elite Gas Grill
Gear:
  • SR 19" Locking Tongs
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