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Jack.

Kamado Wellington Step by Step

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A fancy presentation for a tenderloin, just right for a special occasion.
A USDA Choice tenderloin, cut in half because there are only 2 of us and for easier handling during preparation.
Seared and rubbed with English mustard. French poupon or horseradish mustard work well, too.
Cremini mushrooms, garlic, shallots and salt processed to fine mince, then sweated to release as much water as possible and spread on a half sheet to dry further and cool.
Prosciutto layered and shingled on a sheet of cling film, spread with the cooled mushroom duxelles, then the mustard coated fillet.
Gently wrap by lifting and rolling the film until very tight and forming an even chub. Secure the ends to keep the wrap very tight.
My high tech clamps are available at Williams-Sonoma for $5 the pair, or at Office Max for five cents. Your choice.
Refrigerate the chub for 30 minutes or so to set.
Roll out sheets of puff pastry on cling film and place the chub about 2/3 toward the bottom of the pastry rectangle. Gently but tightly roll the chub in the dough by lifting and rolling until the pastry just begins to overlap. Pinch the ends tightly shut and then tighten the ends of the cling film to form a uniform cylinder.
Refrigerate about 1/2 hour or as long as overnight.
Remove from the wrap, brush with egg yolk and, if you like, using the back of a knife, place a few fancy scores in the dough. Lightly salt the egg wash.f7c7c594f111ede8c128dc255c9759a1.jpg899e919bbf3e6b90d1eb3d6445f7b0f7.jpg2a485d09219f122dd0bd60455d208711.jpg97ba71460bbb52fd05de4ae038967c84.jpgcb5fa13922a18a39541bc54608f8247a.jpgf9eb1e32a6d028319ca1832935e0f364.jpg59c95a22e46bdda91ea33bc1da82cb37.jpg1fd9f0e01e7dfddaf1bee325dc16c777.jpgdb1132b3a656037ab12f63ebdcc1f80e.jpg945631c2919d8f3367ad98a4b79137dc.jpg7bfc3e25ba2b7881bee2ed08ce28234c.jpg19e132c9f9c8619b174fb34040bbd6db.jpg1dc795b38e62d6b060f1f25c9949cc7f.jpga66a70f626573e04d6c71c37c6a8a14d.jpge3ca14f3168ba04b0683b28d3f296824.jpga4fa79cf61c7495b1014e39edd291b65.jpge8a14dba07c643295a1c01b8f53998b6.jpg6a7f9cff84bdb869f49d65d13d6f0fdf.jpg0b225ca6a8de3abf40290ad2a6cf3cef.jpga4992ca70fda07f2292623d4e95da474.jpg1fdaab595b50d5c114dbeb57d29b2d99.jpg045ce191cdc61e735562a06e97bc180e.jpg7d566cfdc67ecb552cc6a81167813283.jpg

Bake indirect in a 400* kamado until the crust is golden brown and the IT is about 130*.
Allow to cool 15 minutes, then slice into 1.5" rounds for plating.

Thanks for Looking and Happy Cooking.

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About mid-way through this cook, my wife decided it should be a gift to a neighbor whose family was out of town for the holidays.  I though that was a great idea, so I went knocking on her door and presented it whole and warm.

That's why no sliced shot.

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Just think there's you have another 1/2 of tenderloin waiting to become a Wellington!! Money shot or not looks great I only wish I was the neighbor

Thank you, Edsland. 

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Great cook jj......but where's the money shot???

Thanks, Andy. It morphed into a gift about 1/2 way through.  Slicing it for a photo would have detracted from its gift nature.

Instead of posting as a sliced showcase item, I thought it might make a good step by step tutorial for those who haven't tried it.

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Can I please, please, please, be your neighbor.  :)

You ARE my neighbor, Keeper--my neighbor to the North.  The Wellington would have cooled too much by the time I got it to you, though. :)  :)

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