How to Make Smoked Beef Wellington on a Traeger

This recipe gives the classic Beef Wellington a modern twist by using a pellet grill. A savory mushroom duxelles, a tender beef tenderloin, and a flaky puff pastry crust come together with a hint of wood-fired smoke from a Traeger-style pellet grill to create an impressive centerpiece. Our Traeger Beef Wellington balances traditional elegance with contemporary grilling technique for a special occasion or weekend dinner.

Traeger Beef Wellington Recipe

Beef Wellington is a celebrated dish known for contrast in textures: a crisp, golden pastry wrapping a rich mushroom mixture and a juicy center-cut beef tenderloin. Using a pellet grill adds a gentle smoky note that complements the earthy mushrooms and salty prosciutto. If you don’t own a pellet grill, you can prepare this the conventional way in an oven; timings and temperatures translate easily between methods when noted.

Why You’ll Love This Recipe

• Striking Presentation: A golden, glossy pastry reveals a perfectly cooked beef center when sliced.
• Layered Flavors: Mushroom duxelles, Dijon, and prosciutto add depth and savory balance to the tenderloin.
• Smoky Accent: Pellet grilling introduces a subtle wood-smoke aroma that elevates classic Beef Wellington.
• Make-Ahead Friendly: Components like the duxelles and the wrapped tenderloin can be prepared in advance for easier final assembly.

Recipe Shopping List

Gather fresh, high-quality ingredients for the best result. The shopping list below covers the essentials; quantities and step-by-step instructions are provided in the recipe card further down in the page.

• 2 pounds mixed mushrooms (crimini, oyster, chanterelle, or similar)
• 2 shallots, finely minced
• 4 garlic cloves, minced
• Fresh thyme sprigs
• Butter
• Olive oil
• Salt and black pepper
• 4 pounds beef tenderloin, trimmed
• 12 slices prosciutto
• Dijon mustard
• Frozen puff pastry (thawed before use)
• 2 eggs (for egg wash)
• Kosher salt
• Flour for dusting

How To Make This Dish

Below is a clear overview of the process so you know what to expect. For best results, follow the full ingredient amounts and method when you cook.

1. Prepare the Duxelles:
   • Chop mushrooms, shallots, garlic, and thyme finely—use a food processor for a uniform texture.
   • Sauté in butter and a little olive oil over medium heat until the mixture dries out and concentrates in flavor, about 8–12 minutes. Season with salt and pepper and cool completely.
2. Prepare and Sear the Beef:
   • Tie the tenderloin at several points to maintain an even shape, rub with oil, salt, and pepper.
   • Sear briefly in a very hot pan (2–3 minutes per side) to develop color; allow it to cool to room temperature.
   • Brush the seared beef lightly with Dijon mustard.
3. Wrap with Prosciutto and Duxelles:
   • Lay overlapping prosciutto slices on a sheet of plastic wrap to form a rectangle. Spread the cooled duxelles evenly over the prosciutto, leaving a small margin.
   • Place thyme leaves on top, set the mustard-coated beef in the center, and use the plastic wrap to roll the prosciutto tightly around the beef. Twist ends to compact and chill for about 30 minutes to set the shape.
4. Assemble in Puff Pastry:
   • Preheat your pellet grill to 425°F (or set an oven to 425°F).
   • On a floured surface, roll puff pastry to roughly 1/4 inch thickness. Unwrap the chilled beef and set it on the pastry. Brush edges with beaten egg and fold pastry around the beef, sealing and trimming excess dough.
   • Brush the outside with egg wash and make a few small slits on top to allow steam to escape.
5. Cook and Rest:
   • Place the wrapped Wellington on a preheated pellet grill or in the oven and cook 40–45 minutes, or until the pastry is deep golden and the center reaches about 125°F for medium-rare. Use an instant-read thermometer for accuracy.
   • Let the Wellington rest loosely covered for 10–15 minutes before slicing to preserve juiciness.
6. Slice and Serve: Carve into individual portions and serve immediately with your choice of sides.

Recipe FAQ

Serve This With…

• Homemade Caesar salad
• Grilled asparagus tossed with olive oil and lemon
• Extra creamy roasted garlic mashed potatoes
• A classic cocktail or a bold red wine to complement the beef

More Beef Recipes

• Traeger Smoked Beef Tenderloin
• Traeger Tomahawk Steak
• New York Strip
• Traeger Pot Roast
• Smoked and Braised Beef Short Ribs
• Smoked Beef Ribs
• Bachan’s Beef Short Ribs

Traeger Beef Wellington

Yield: 8 servings

Prep Time: 1 hour

Cook Time: 1 hour 30 minutes

Total Time: 2 hours 30 minutes

Ingredients

Duxelles

• 2 pounds mixed mushrooms
• 2 shallots, minced
• 4 garlic cloves, minced
• 8 sprigs fresh thyme, leaves removed
• 3 tablespoons butter
• 2+ tablespoons olive oil
• ½ teaspoon salt
• ¼ teaspoon black pepper

Beef

• 4 pounds beef tenderloin, trimmed
• 12 slices prosciutto
• 2 tablespoons Dijon mustard
• 1 box frozen puff pastry, thawed
• 2 eggs, beaten (egg wash)
• ½ teaspoon kosher salt
• Flour for dusting

Instructions

1. Make the duxelles: pulse mushrooms, shallots, garlic, and thyme in a food processor. Sauté in butter and olive oil until dry and concentrated; season and cool.
2. Prepare the beef: tie, oil, season, and sear the tenderloin. Cool slightly and coat with Dijon mustard.
3. Assemble the prosciutto wrap: overlap prosciutto on plastic wrap, spread duxelles, place beef on top, roll tightly, and chill 30 minutes.
4. Wrap in pastry: roll pastry to ¼” thickness, place beef in center, brush edges with egg, fold and seal, brush with egg wash, and slit top for steam.
5. Cook: grill or bake at 425°F for 40–45 minutes until pastry is golden and internal temperature reaches 125°F for medium-rare.
6. Rest 10–15 minutes, then slice and serve.

Nutrition (approx. per serving)

Calories: 1010; Total Fat: 69g; Saturated Fat: 27g; Cholesterol: 280mg; Sodium: 1653mg; Carbohydrates: 23g; Fiber: 4g; Protein: 73g

Nutrition data is an estimate. Consult a trusted source for medical or dietary needs.