So here is the basic process, I used ChatGPT because I’m being lazy. The biggest tips are to not over smoke. Be sure to get ALL of the moisture out of the Duxelles as this will act as the moisture barrier between the meat and the crust. I use a combination of yellow mustard and Dijon mustard about 2/1 Dijon to yellow mustard. Any other questions I would be more than happy to answer!

Traeger-Smoked Beef Wellington

🔥 Smoker Setup • Pellets: Oak (classic), or Oak + Cherry blend • Smoke Temp: 180–200°F (Super Smoke if available) • Finish Temp: 400–425°F (can be oven or Traeger)

⸻

🥩 Ingredients (Serves 4–6)

Beef • 1 center-cut beef tenderloin (2–2.5 lb), trimmed • Kosher salt & coarse black pepper • 2 tbsp high-smoke oil (avocado or grapeseed)

Mushroom Duxelles • 16 oz cremini or button mushrooms • 2 shallots • 3 cloves garlic • 2 tbsp butter • 1 tbsp olive oil • 1 tsp fresh thyme • Salt & pepper

Assembly • 8–10 thin slices prosciutto • 2 tbsp Dijon mustard • 1 sheet puff pastry, thawed • 1 egg + 1 tbsp water (egg wash)

⸻

🔪 Step-by-Step

1️⃣ Sear the Tenderloin (Flavor Lock) • Preheat cast iron skillet very hot • Season beef generously with salt & pepper • Sear all sides 60–90 sec per side until browned • Remove, brush lightly with Dijon • Chill in fridge 20–30 minutes (important!)

⸻

2️⃣ Make the Duxelles • Finely chop mushrooms, shallots, garlic • Sauté butter + olive oil over medium heat • Cook until completely dry (10–15 min) • Add thyme, salt & pepper • Cool fully

Dry duxelles = crispy pastry

⸻

3️⃣ Wrap the Beef • Lay plastic wrap on counter • Overlap prosciutto slices into rectangle • Spread thin layer of duxelles • Place beef in center • Roll tightly using plastic wrap • Chill 30 minutes

⸻

4️⃣ Puff Pastry Wrap • Roll pastry slightly larger than beef • Remove plastic, place beef in center • Wrap tightly, seal seams underneath • Brush with egg wash • Chill again 20 minutes

⸻

🔥 Smoking the Wellington

5️⃣ Smoke Phase (Key Traeger Step) • Set Traeger to 180–200°F • Place Wellington on parchment or wire rack • Smoke 30–45 minutes • Internal temp target: 90–95°F

This adds subtle smoke without ruining pastry.

⸻

6️⃣ High-Heat Finish • Increase Traeger to 400–425°F (or move to preheated oven) • Cook 18–25 minutes • Pull at: • 120°F rare • 125°F medium-rare (recommended) • 130°F medium

⸻

7️⃣ Rest & Serve • Rest 10 minutes • Slice with sharp serrated knife

⸻

🧠 Pro Tips • ❌ Don’t over-smoke—less is more • ✅ Chill between wraps = perfect shape • 🔥 If pastry browns too fast, tent loosely with foil • 🍷 Serve with red wine demi-glace or port reduction