Can you Make a Beef Wellington on a Smoker?

Smoked Beef Wellington? Absolutely, it’s our favorite way to do it! It’s not a difficult as it looks, below we break down every step in detail. Good luck!

Ingredients & equipment

  1. Whole beef tenderloin
  2. Dijon Mustard – Enough to spread over the entirety of the meat
  3. Prosciutto – one standard pack
  4. 2 Puff pastries
  5. 4 crepes
  6. Plastic wrap
  7. 3 eggs
  8. Olive oil
  9. food processor
  10. Salt
  11. Pepper
  12. Garlic


  1. Season your tenderloin with salt, pepper, and garlic, making sure to cover all sides of the meat.
  2. Turn your stove to medium high heat, coat the bottom of the pan with Olive oil, quickly sear all sides.
  3. Smoke at 300 degrees until the internal temperature reaches 125 degrees.
  4. Brush all sides of the filet with Dijon Mustard.
  5. Lay your crepes down, layer the prosciutto over the crepes.
  6. Season with black pepper.
  7. Generously spread the mushroom duxelle over the prosciutto.
  8. Lay plastic wrap under your crepes. Place your tenderloin on the edge of the crepes. Use the plastic warp to roll the crepes around the meat. Make sure it’s as tight as possible.
  9. Place in fridge for 30 minutes.
  10. Brush your puff pastry with egg yolk.
  11. Repeat step 8 with the puff pastry.
  12. Place in fridge for 30 minutes.
  13. Add a latice over the pastry to enhance the look!
  14. Brush with egg yolk and season the outside with salt. This will help the pastry crisp.
  15. Place in your smoker at 400 degrees for 20 minutes.
  16. Let it rest for 10-15 minutes.
  17. Enjoy!