Barbecued Beef Wellington with Asparagus | Broil King
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Few dishes make a statement quite like a Beef Wellington: a seared beef fillet, a rich layer of mushrooms, ham and a crown of golden puff pastry. It's the recipe for a grand occasion… and it turns out truly fit for a king on your Broil King barbecue. No oven required here: indirect heat and a temperature probe do all the delicate work for you.
A dish this refined calls for precision, and that's where the Broil King iQue app makes all the difference. Insert the probe, set the doneness you want, and the barbecue alerts you at exactly the right moment. No guesswork, no lifting the lid every two minutes.
| Prep time | 30 minutes |
| Cooking time | 40 minutes |
| Serves | 6-8 |
Ingredients
For the Beef Wellington
- 1 kg beef fillet
- 2 tablespoons olive oil
- Salt and coarsely ground black pepper
- 2 tablespoons mustard
- 10-12 slices serrano ham or prosciutto
- 1 sheet puff pastry
- 1 egg yolk
- 500 g asparagus
For the mushroom filling (duxelles)
- 2 tablespoons olive oil
- 1 onion
- 2 garlic cloves
- 1 tablespoon butter
- 500 g mushrooms (in season, I recommend using fresh wild mushrooms)
- 1 handful dried mushrooms (soaked beforehand)
- A pinch of salt, pepper and dried thyme
Method
1. Prepare the beef fillet
Trim the fillet of any membrane, rub it with olive oil and season with salt and coarse pepper. Wrap it in cling film and chill in the fridge.
2. Make the mushroom filling
Finely chop the onion, garlic, mushrooms and the soaked dried mushrooms. Heat a pan on the side burner, add the oil and soften the onion. Once translucent, add the garlic and butter and let it warm through for a moment. Add the chopped mushrooms along with the seasonings and fry until all the moisture has evaporated.
This step is key: keeping the filling dry stops the pastry from going soggy while it cooks.
3. Sear the meat
Preheat the barbecue to 400°F (200°C). On the cast-iron griddle, sear the fillet briefly on all sides, not forgetting the ends. A few minutes is plenty, just to seal the surface of the meat. While it's still warm, brush it all over with the mustard.
4. Assemble the Wellington
Once the mushroom filling is ready, start assembling. Lay the ham slices over the sheet of puff pastry, then the filling, and finally the fillet on top.
Wrap the meat first in the ham and filling, then in the puff pastry. Brush the edges with the beaten egg yolk and seal them well. Brush the whole surface with yolk too, for that glossy golden finish.
5. Nail the doneness with the iQue probe
With a cut as delicate as beef fillet, the temperature probe is your best ally: it tells you precisely the moment the meat is ready. Simply insert the probe into the centre of the meat and, paired with the Broil King iQue app, you have complete control over the doneness and juiciness.
Remember: once you take the meat off the barbecue, its internal temperature will keep rising by a few more degrees.
6. Cook with indirect heat
Cook over indirect heat (that is, with the burners directly beneath the joint switched off), on the cast-iron griddle or a stone, with the barbecue at 375-400°F (190-200°C).
The timing depends on the doneness you're after. In our case, reaching an internal temperature of 131°F (55°C) took about 40 minutes.
7. Rest and grill the asparagus
When you see the meat is nearly ready, take it off the barbecue and let it rest for a few minutes. Use that time to grill the asparagus. Serve everything straight away.
Beef internal temperature chart
| Doneness | Internal temperature | Characteristics |
|---|---|---|
| Extra-rare or Blue (bleu) | 79-82°F (26-28°C) | Very soft and tender, almost raw |
| Rare | 120-124°F (49-51°C) | Soft to the touch |
| Medium rare | 131-135°F (55-57°C) | Offers slight resistance to the touch, starting to firm up |
| Medium | 140-145°F (60-63°C) | For those who can't decide |
| Medium well | 149-156°F (65-69°C) | Firmer |
| Well done | 160°F (71°C) | Firm to the touch, very well done, no red or pink in the centre |
Frequently asked questions
Which cut of meat is best for a Beef Wellington? Beef fillet is the classic choice: it's lean, tender and of even thickness, which helps the meat cook evenly inside the pastry.
How do I stop the pastry going soggy? The secret is in the filling: cook the mushrooms until all the moisture has evaporated, and sear the meat well before assembling. The layer of ham also acts as a barrier, protecting the pastry from moisture.
Can I assemble it in advance? Yes. You can assemble the Wellington and keep it in the fridge until you're ready to cook. Take it out a few minutes beforehand so it doesn't go onto the barbecue too cold.
Why cook with indirect heat? So the pastry and the meat cook evenly without burning underneath. The burners directly beneath the joint stay off and the heat circulates around it, just like an oven.
How do I know when it's cooked to the perfect doneness? With the temperature probe and the Broil King iQue app. Set the doneness you want and the app alerts you when the meat reaches it, so all you have to do is be ready to serve.