Kamado Grilled Beef Wellington: A Gourmet Recipe

Kamado Grilled Beef Wellington: A Gourmet Recipe

Kamado Grilled Beef Wellington: A Gourmet BBQ Delight

Beef Wellington, a dish known for its elegance and decadence, reaches new heights when prepared on a Kamado grill. This unique method infuses the tenderloin with subtle smoky undertones, transforming the classic recipe into a grilled Beef Wellington masterpiece. With Vessils' kamado grills, you gain exceptional temperature control and even heat retention—two essentials when executing something as delicate as Wellington. This dish is a standout for special occasions or a gourmet weekend BBQ.

Discover our full range of Kamado grills for your next ambitious cook.

Ingredients and Tools for Success

Ingredients:

  • 1 center-cut beef tenderloin (~2.5 lbs)

  • Salt and pepper

  • 2 tbsp olive oil

  • 2 tbsp Dijon mustard

  • 1 lb cremini mushrooms, finely chopped

  • 2 shallots, minced

  • 2 garlic cloves, minced

  • 1 tbsp fresh thyme leaves

  • 8 slices prosciutto

  • 1 sheet puff pastry, thawed

  • 1 egg, beaten (for egg wash)

Tools & Gear:

Preparing the Beef Tenderloin

Trim the tenderloin and season generously with salt and pepper. Heat olive oil in a cast iron skillet and sear on all sides for a rich crust. Once browned, let it cool and brush with Dijon mustard. For searing tips, check out our Perfect Steak on a Kamado Grill.

Making the Duxelles and Assembly

Sauté mushrooms, shallots, garlic, and thyme until moisture evaporates and it becomes a paste. On plastic wrap, layer prosciutto, spread duxelles over it, then roll the tenderloin into a tight cylinder. Chill for 15 minutes.

Roll out puff pastry and place the wrapped tenderloin in the center. Seal the pastry and brush with egg wash. Chill again if needed before grilling.

Grilling the Beef Wellington

Grill Setup: Preheat your Kamado grill to 400°F using indirect heat. Use a heat deflector stone and place the Wellington on a baking/pizza stone.

Grilling Instructions: Close the lid and grill for 35–40 minutes. Use an electronic thermometer to monitor internal temperature, aiming for 125°F for medium-rare. Ensure the pastry is golden and not burning.

For roasting setup advice, watch for our upcoming post: How to Setup for Roasting.

Resting, Slicing, and Serving

Let the Wellington rest for 10 minutes before slicing. Use a sharp knife to cut thick, even slices. Serve with roasted vegetables or a peppery salad, and pair with a full-bodied red wine. For a smoky finish, consider experimenting with wood chips from our All Accessories.

Tips for Wellington Perfection on the Kamado

  • Sear the tenderloin for added flavour

  • Keep the tenderloin chilled before pastry wrapping

  • Ensure pastry is sealed and chilled to prevent sogginess

  • Use the thermometer for precise doneness

  • Clean your grill before and after use—see our upcoming guide: Deep Cleaning Your Kamado Grill

A Gourmet Grilling Triumph

Kamado grilled Beef Wellington is a challenge worth mastering. With layered flavours and a stunning presentation, it turns any backyard dinner into a gourmet affair.

Try this beef Wellington grill recipe and show us your results. Tag us with #VessilsWellington and share your masterpiece! For more high-end grill recipes, visit our Recipes Blog Hub, or upgrade your gear via All Grills and Grill Accessories.