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BBQ Beef Wellington with Grilled Asparagus and Pan Fried Smashed Potatoes

BBQ Beef Wellington with Grilled Asparagus and Pan Fried Smashed Potatoes, a Ultimate Beef Loving Texan beef recipe, ready in 60 minutes, serves 8.

Recipe Courtesy Of:

Chef Johnny Stewart, 2023 Ultimate Beef Loving Texan

BBQ Beef Wellington with Grilled Asparagus and Pan Fried Smashed Potatoes

Cook Time: 60 Minutes

Servings: 8

Ingredients: 24

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Ingredients

BBQ Beef Wellington Ingredients

Grilled Asparagus Ingredients

Pan Fried Mashed Potatoes Ingredients

Preparation

BBQ Wellington Preparation

  1. Step 1

    Heat a skillet to MEDIUM heat. Saute mushrooms, onions, green onions, and parsley. Add wine and cook until au sec (almost dry). Set aside.

  2. Step 2

    Turn the skillet up to HIGH heat. Season steaks with salt and pepper. Sear steak on all sides. Set aside.

  3. Step 3

    Open puff pastry and roll the pastry thinner with a rolling pin. One sheet will make two. Take one sheet and place a small amount of mushroom mixture, about half, on center of each pastry square.

  4. Step 4

    Brush steaks with mustard. Place steak on mushroom mixture. Add additional mushroom mixture to top of each steak. Wrap steak with puff pastry totally enclosing, using egg wash as a glue.Turn seam side down and place on sheet pan. Mix remaining egg with milk and brush the puff pastry to help browning.

  5. Step 5

    Heat a pellet smoker to 400°F. Place Wellingtons on a baking sheet into the smoker. Bake for 20-25 minutes or the steaks reach 135°F internal temperature. Remove from smoker and allow to rest for at least 10 minutes, temperature will continue to rise to 145°F for medium rare.

Grilled Asparagus Preparation

  1. Step 1

    Heat a charcoal grill to 400°F. Place trimmed asparagus on a hot cast iron grilled or skillet, greased with beef tallow, over hot coals. Char asparagus. Add stock to asparagus and cover with foil until asparagus is crisp tender. Remove from fire and season with butter and coarse salt.

Pan Fried Smashed Potatoes Preparation

  1. Step 1

    Boil a pot of water over HIGH heat. Add potatoes and parboil, until tender, but not too soft. Remove potatoes from pot. On a cutting board, smash potatoes with stiff spatula. Heat a pan with butter and beef tallow over HIGH heat. Once oils are hot, add potatoes to pan and brown until crispy. Season with salt and pepper. Serve.

Nutrition Information

BBQ Beef Wellington

Nutrition information per serving [⅛ of recipe]: 680 Calories; 370 Calories from fat; 41 g Total Fat (19 g Saturated Fat; 7.4 g Monounsaturated Fat); 133.3 mg Cholesterol; 500.3 mg Sodium; 54.5 g Total Carbohydrate; 3.7 g Dietary Fiber; 33.5 g Protein; 4.8 mg Iron; 753.2 mg Potassium; 0.2 mg Thiamin; 0.6 mg Riboflavin; 12 mg Niacin (NE); 0.6 mg Vitamin B6; 1.6 mcg Vitamin B12; 5.1 mg Zinc; 43.3 mcg Selenium; 144.8 mg Choline.

Grilled Asparagus

Nutrition information per serving [⅙ of recipe]: 60 Calories; 37 Calories from fat; 4.1 g Total Fat  (2.3g Saturated Fat; 1.5 g Monounsaturated Fat); 7.4 mg Cholesterol; 42 mg Sodium; 3.3  g Total Carbohydrate; 1.6 g Dietary Fiber; 1.9 g Protein; 0.3 mg Iron; 0.6 mg Potassium; 0 mg Thiamin; 0 mg Riboflavin; 0.01 mg Niacin (NE); 0 mg Vitamin B6; 0 mcg Vitamin B12; 0 mg Zinc; 0.03 mcg Selenium; 2.2 mg Choline.

Pan Fried Smashed Potatoes

Nutrition information per serving [⅙ of recipe]: 334 Calories; 97 Calories from fat; 10.8 g Total Fat (7.7 g Saturated Fat; 1.5 g Monounsaturated Fat); 7.4 mg Cholesterol; 1133.3 mg Sodium; 57 g Total Carbohydrate; 2.7 g Dietary Fiber; 5.4 g Protein; 1 mg Iron; 730.8 mg Potassium; 0 mg Thiamin; 0 mg Riboflavin; 0.01 mg Niacin (NE); 0 mg Vitamin B6; 0 mcg Vitamin B12; 0 mg Zinc; 0.03 mcg Selenium; 2.2 mg Choline.

It is a good source of Protein and Potassium.

Safe Handling Tips:

  • Wash hands with soap and water before cooking and always after touching raw meat.
  • Separate raw meat from other foods.
  • Wash all cutting boards, utensils, and dishes after touching raw meat.
  • Do not reuse marinades used on raw foods.
  • Wash all produce prior to use.
  • Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
  • Cook Ground Beef to 160°F as measured by a meat thermometer.
  • Refrigerate leftovers promptly.

For more information on degree of doneness and other cooking tips.

For more information on safe food handling and beef safety.

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