A classic Beef Wellington recipe prepared on a Traeger grill for a special dinner, featuring seared beef tenderloin, prosciutto, smoked mushroom duxelles, and a honey Dijon mustard, all encased in puff pastry and baked.
1. Sear off a whole beef tenderloin on a cast iron insert (e.g., Traeger Ranger) at 425°F.
2. Coat the seared tenderloin with prime rib and coffee rub.
3. Wrap the tenderloin with super thin sliced prosciutto, smoked mushroom duxelles, and a layer of honey Dijon mustard, then enclose it all in puff pastry.
4. Finish the exterior of the puff pastry with an egg wash.
5. Bake on the Traeger (e.g., Timberline 1300) at 425°F until the internal temperature of the beef reaches 130°F. This should take approximately 35 minutes.
