Christmas Grilled Beef Wellington
3lb Beef Tenderloin
2 Sheets Puff Pasty
8-10 Slices Prosciutto
Chimichurri Dry Rub
½ Cup Brown Spicy Mustard
Salt and Pepper to taste
1. Start Royal Oak Charcoal on your grill.
2. Trim as much fat and silver skin as possible from Beef Tenderloin.
3. As you’re trimming try to also shape it so it’s symmetrical in size.
4. Tie butcher twine every few inches to help keep shape when searing.
5. Sear all sides of the tenderloin. You can do this straight on the grates or in a cast iron pan.
6. Lay out cling wrap and lay your prosciutto down slightly overlapping. You’ll want to lay down enough to cover the entire loin.
7. Sprinkle on your chimichurri dry rub to cover the entire prosciutto.
8. Once your loin has a good sear take off the grill and brush with brown mustard and salt n pepper to taste.
9. Place it at the bottom of the prosciutto. Roll meat into the prosciutto-chimichurri mixture, using plastic wrap to roll tightly. Tuck the ends of the prosciutto as you roll, then twist the ends of the plastic wrap tightly into a log and transfer to the fridge to chill for at least 30 minutes (this helps it maintain its shape).
10. Bring the grill to 350 degrees.
11. Lay out more plastic wrap and spread-out puff pastry and roll it into a rectangle that will cover the tenderloin (just a little bigger than the prosciutto rectangle you just made!). Remove tenderloin from plastic wrap and place on the bottom of puff pastry then tightly roll beef into pastry.
12. Once the log is fully covered in puff pastry, trim any extra pastry, then crimp the edges with a fork to seal well. Wrap the roll in plastic wrap to get a really tight cylinder, then chill for 30 minutes.
13. Remove the plastic wrap, then transfer the roll to a rack with a silicone baking mat on a baking pan. Brush with egg wash and sprinkle with flaky salt.
14. Bake until pastry is golden and the center registers 120°F for medium-rare, about 40 to 45 minutes. Let rest for 10 minutes before carving and serving.