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Smoked Beef Wellington & Gorgonzola Mashed Potatoes


a smoked beef Wellington, cut in half with grainy dijon mustard on top, served on gorgonzola mashed potatoes with grilled shallots

We’re rolling into holiday season and that means it’s time to start thinking about what you’ll be serving at your family get-togethers. I don’t blame you if you’re tired of the same old traditional turkey, stuffing, cranberry sauce - the works. I know it’s a classic, but why not try something new and a bit more exciting this year? Impress your guests with my smoked beef Wellington recipe. Think of it like a traditional beef Wellington, but smoked to perfection, baking your puff pastry to a beautiful golden brown plus a nice little hit of smoke flavour.


I used filet mignon steak and seared it up on the Alchemy plancha with butter, then grilled-up mushrooms and used a pork liver pâté for the Wellington filling. One step you don’t want to skip, once you have wrapped your filet mignon, mushrooms and pâté, is to brush your puff pastry with an egg wash. The egg wash helps the puff pastry get a nice golden brown colour and slight shine. Also don't forget to score the top of the dough, so it doesn't bubble.


You can choose to serve your smoked beef Wellington with anything you want, but I felt that creamy gorgonzola mashed potatoes would go particularly well. To get my mashed potatoes extra creamy, I used one egg yolk and mixed it into my mash with sour cream, melted butter and gorgonzola cheese. I served my beef Wellington with grilled shallots, grainy Dijon mustard and chopped chives. The crispy, flaky pastry, buttery, perfectly cooked steak and mushrooms with those nice and creamy mashed potatoes, was just insane. If you want to find out how to make my Smoked Beef Wellington with Gorgonzola Mashed Potatoes, keep reading or jump to the full recipe.


filet mignon steak being seared on the plancha with a big flame up from the fire pit in the centre of the grill

Set your smoker to 450F and bring a large pot of salted water to a boil. Drizzle your filet mignon with canola oil and season both sides with salt and pepper. Melt your butter. Sear the filet mignon on the plancha, pouring some of the melted butter over top. Make sure to roll the sides of the filet onto the grill to sear. Remove and set aside.


lemon juice being squeezed into a bowl with grilled mushrooms, garlic, melted butter and fresh herbs

Finely chop the mushrooms and place in a bowl. Finely chop the garlic, drizzle with canola oil and continue to chop. Finely chop the parsley and rosemary together. Add everything into the bowl with the mushrooms, mix. Pour about 2-3 tbsp of the melted butter over the mushrooms and squeeze in the juice from one lemon, mix.


the diced mushrooms being grilled on the plancha

Place the mixture on the plancha and cook until softened, remove from the grill and allow to cool.


peeled potatoes being chopped into cubes to be boiled to make mashed potatoes

Peel your potatoes and cut into cubes. Add to the boiling water and cook until fork tender.


shallots grilling on the plancha

Peel your shallots and cut off the ends. Place face down on the plancha and drizzle with canola oil. Allow to sear until nicely caramelized, flip and continue to cook until softened, remove from the grill once done.


puff pastry being folded over the filet mignon, grilled mushrooms and pork liver pate

Place your sheet of puff pastry flat on your work surface. In the center, place a flat, circular serving of the mushrooms, about the diameter of your filet mignon. Add the pork liver pate on top, then place the filet mignon. Add another 1-2 tbsp of mushrooms on top of the steak. Fold the puff pastry over to cover the steak and mushrooms, cutting away any excess.


the unbaked beef wellington with an egg wash in a small cast iron pan

Cut two small slits in the top. Crack an egg in a bowl and at 1 tbsp water, beat. In a small cast iron pan add about 1 tbsp of the melted butter and place your beef Wellington down. Brush with the egg wash and season with salt and pepper. Place in the smoker until golden brown, about 15-20 minutes.


melted butter being poured into a bowl over the boiled potatoes

To make the mashed potatoes, remove the cooked potatoes from the water and transfer to a bowl. Add in the rest of the melted butter and mash. Add in one egg yolk, the sour cream and the gorgonzola cheese, mash until smooth.


the golden smoked beef wellington being cut in half

Remove the beef Wellington from the smoker and allow to rest, 5-10 minutes. Then, cut it in half before plating.


the finished beef wellington with grainy mustard and chive, being cut into with a fork full of gorgonzola mashed potatoes

To plate, spread a generous dollop of mashed potatoes on the plate, place your grilled shallots down, then your beef Wellington, cut in half, face up. Garnish with grainy Dijon mustard and the chopped chives.


And now for the full recipe...


Smoked Beef Wellington with Gorgonzola Mashed Potatoes

Serve 1-2 people

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes


Ingredients:

8 oz-10oz centre cut filet mignon

1 pint brown button Mushrooms

2 tbsp Pork liver pate

½ lb butter

2 Eggs

1 tbsp Water

1 Lemon

4 Potatoes

2 tbsp Sour cream

4 tbsp Gorgonzola cheese

1 25 cm x 25 cm Puff pastry sheet

2 tbsp Grainy Dijon mustard

3 Shallots

1 tbsp finely chopped Chives

3 cloves garlic

¼ cup Parsley

2 tbsp fresh rosemary


How to Make a Smoked Beef Wellington with Gorgonzola Mashed Potatoes


Set your smoker to 450F and bring a large pot of salted water to a boil.


Drizzle your filet mignon with canola oil and season both sides with salt and pepper. Melt your butter. Sear the filet mignon on the plancha, pouring some of the melted butter over top. Make sure to roll the sides of the filet onto the grill to sear. Remove and set aside.


Finely chop the mushrooms and place in a bowl. Finely chop the garlic, drizzle with canola oil and continue to chop. Finely chop the parsley and rosemary together. Add everything into the bowl with the mushrooms, mix. Pour about 2-3 tbsp of the melted butter over the mushrooms and squeeze in the juice from one lemon, mix. Place the mixture on the plancha and cook until softened, remove from the grill and allow to cool.


Peel your potatoes and cut into cubes. Add to the boiling water and cook until fork tender.


Peel your shallots and cut off the ends. Place face down on the plancha and drizzle with canola oil. Allow to sear until nicely caramelized, flip and continue to cook until softened, remove from the grill once done.


Place your sheet of puff pastry flat on your work surface. In the center, place a flat, circular serving of the mushrooms, about the diameter of your filet mignon. Add the pork liver pate on top, then place the filet mignon. Add another 1-2 tbsp of mushrooms on top of the steak. Fold the puff pastry over to cover the steak and mushrooms, cutting away any excess. Cut two small slits in the top. Crack an egg in a bowl and at 1 tbsp water, beat.


In a small cast iron pan add about 1 tbsp of the melted butter and place your beef Wellington down. Brush with the egg wash and season with salt and pepper. Place in the smoker until golden brown, about 15-20 minutes.


To make the mashed potatoes, remove the cooked potatoes from the water and transfer to a bowl. Add in the rest of the melted butter and mash. Add in one egg yolk, the sour cream and the gorgonzola cheese, mash until smooth.


Remove the beef Wellington from the smoker and allow to rest, 5-10 minutes. Chop the chives.


To plate, spread a generous dollop of mashed potatoes on the plate, place your grilled shallots down, then your beef Wellington, cut in half, face up. Garnish with grainy Dijon mustard and chopped chives.


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Matt Basile

MEET THE CHEF

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Chef Matt Basile is the founder of the Toronto-based street food brand, Fidel Gastro's, which, within four years, went from an underground sandwich pop-up to an internationally recognized food brand. Now almost a decade later, Matt has a still growing business of food experiences, restaurant consulting and new and exciting foodie-filled projects on the way. Matt always strives to be different in an industry steeped in tradition. Matt is also the author of the best-selling cookbooks Street Food Diaries and Brunch Life, and was the host of the travel food show Rebel Without a Kitchen for two seasons. More here!

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