Beef Wellington

1. Dry brine the beef: Trim if needed, coat all sides heavily with kosher salt, place on wire rack uncovered in fridge overnight.
2. Sear & season: Coat with wagyu tallow until tacky, sear on pellet grill at 450°F just to brown, remove, brush with Dijon and cracked pepper, and cool fully.
3. Build the prosciutto wrap: On a sheet of plastic wrap, lay prosciutto, spread a layer of duxelles, place beef on top, and wrap tightly. Chill to firm. (Reference Video for wrapping)
4. Wrap in puff pastry: Roll pastry large enough to cover beef log, use plastic to help roll, seal edges with egg wash, trim excess, and chill again.
5. Add lattice & bake: Fire up pellet grill to 415°F. Roll a sheet of pastry, lattice it, egg wash the Wellington, drape lattice over top, trim, egg wash again, add flaky salt.
6. Cook: Place on lined sheet, smoke 1 hour, rotating halfway, until internal temp hits 120°F. Rest 10–20 minutes. Slice and serve.

Red Wine Jus

1. Reduce stock: Reduce 4 cups to 1 cup to make a demi-glace.
2. Build flavor: In a separate pan, sauté shallot in butter, add garlic and rosemary, then add wine and reduce.
3. Combine & finish: Add reduced stock, mix, remove from heat, add a drizzle of balsamic and cold butter cubes until silky. Season and strain.

Pomme Puree

1. Cook potatoes: Boil potatoes in salted water until tender, drain, peel, and rice back into pot.
2. Dry & enrich: Heat briefly to cook off moisture, then fold in cold butter cubes gradually (about ½ butter-to-potato ratio).
3. Finish: Add splash of milk, whisk until creamy, season, and optionally pass through a fine sieve for ultra-smooth texture.

Duxelles

1. Prep mushrooms: Pulse mushrooms in food processor until coarse.
2. Cook: Sauté shallots in butter, add garlic, then mushrooms; cook 10–15 minutes until moisture evaporates.
3. Finish: Deglaze with bourbon, add thyme, salt, and pepper; cook until dry.