Duvel Planked Beef Wellington
I remember drinking my first Duvel beer with one of my closest friends, Wendy Baskerville. Wendy and I went to culinary school together, then I was her chef when she ran her catering company, Babette’s Feast, in Toronto back in the early 1990s. Wendy loved to make beef Wellington and, as she tells me, she is the queen of puff pastry.
For ease, I suggest buying store-bought frozen puff pastry or asking your local baker if you could buy a little prepared dough. It is important that you use the centre-cut portion of whole beef tenderloin so the beef is as uniform in thickness as possible.
- 12- by 7-inch (30- by 18-cm) cedar plank, ½-inch (1-cm) thick, soaked in cold water for at least 1 hour
- Rolling pin
- 1 centre-cut beef tenderloin (about 2½ lb/1.25 kg), silver skin and excess fat trimmed
- 2 Tbsp (30 mL) freshly ground black pepper
- 2 (12 oz/330 mL) bottles Duvel Belgian Strong Golden Ale
- 4 large portobello mushroom caps
- Kosher salt, to taste
- 3 Tbsp (45 mL) Dijon mustard
- 1½ to 2 lb (750 g to 1 kg) thawed frozen puff pastry dough
- 1 egg, slightly beaten
- 2 Tbsp (30 mL) cold water
- Prepared horseradish
Rub tenderloin with pepper, gently pressing to adhere.
Place tenderloin in a self-sealing plastic bag and pour in 1 bottle of Duvel Belgian Strong Golden Ale. Seal bag, turning bag and gently massaging meat to evenly coat. Refrigerate and let marinate, turning occasionally to evenly marinate, for 24 hours.
Place mushroom caps into a second self-sealing plastic bag and pour in one bottle of beer. Seal bag, refrigerate and let marinate for 24 hours.
Preheat grill to high (about 550°F/280°C).
Drain tenderloin and mushroom caps, discarding leftover marinade, and pat dry with paper towels. Season to taste with kosher salt. Set aside.
Place tenderloin on grill and cook for five to eight minutes, turning to sear all over (both sides and edges). Remove from grill and let cool completely.
Grill mushroom caps, turning once, for 10 to 15 minutes, or until tender. Transfer, gill-side down, to paper towels and let cool completely. Slice mushroom caps into 1/4-inch (0.5-cm) strips.
On a lightly floured surface, roll out puff pastry to rectangle about 6 inches (15 cm) longer and 4 inches (10 cm) wider than tenderloin, about 1/4-inch (0.5 cm) thick, working carefully to prevent tearing dough.
Liberally brush tenderloin with mustard. Centre tenderloin on plank. Lay mushroom slices over top and edges of tenderloin, covering all of the meat.
Carefully pick up dough and centre over mushroom-topped tenderloin. Firmly press dough around meat, forming a tight seal against plank to enclose meat.
In a small bowl, lightly whisk egg and water, then evenly brush eggwash over entire surface of dough.
Preheat grill to medium (350–450°F/180–230°C).
Centre plank on grill. Close and plank-bake for 25 to 30 minutes, or until pastry is golden brown and flaky, and beef is cooked to medium rare (internal temperature of 135°F/60°C).
Remove from the grill, cover and tent loosely with aluminium foil and allow the beef to rest for 5 to 10 minutes.
Cut crosswise into 1-inch (2.5-cm) thick slices. Serve immediately with horseradish on the side.
Serves six to eight
Adapted from Beerlicious: The Art of Grillin’ & Chillin’ by Ted Reader (Fenn/McClelland & Stewart 2012). Reprinted with permission. All rights reserved.