Beef Wellington

22 Nov 2022

Beef wellington on the griller

85 Minutes | easy | Serves 4

This is a very classic version of a tried and tested centrepiece dish, with one major difference – it’s cooked on the BBQ! You could also use a layer of spinach inside if you want to add another colour – just make sure to wilt it, then squeeze out any moisture before using it to line the Wellington, otherwise it will make the pastry a soggy mess.


  • 600g beef fillet, ideally cut from the centre so that it’s an even thickness
  • 400g chestnut mushrooms, finely chopped
  • 15g dried porcini mushrooms, soaked in boiling water to rehydrate for 10 minutes
  • Large knob butter
  • Sprig thyme
  • 80g Prosciutto
  • 500g pack puff pastry
  • 1 egg, lightly beaten, to glaze



Finely chop the mushrooms

Finely chop the mushrooms. It’s important that the mushrooms are really finely chopped for this recipe, so spend some time chopping them! Then you can add a dash of oil to a frying pan and cook the mushrooms with the thyme until all the liquid is gone – this will take 20 minutes at least.

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Heat a splash of oil and sear the beef on all sides.

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Lay a piece of cling film

Lay a piece of cling film on the worktop, them add a layer of overlapping prosciutto.

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Top with the mushroom

Top with the mushroom mixture, reserving some for the top.

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Top with the seared fillet

Top with the seared fillet and the remaining mushrooms, then wrap tightly and chill for 10 minutes.

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Roll out the pastry sheet

Roll out the pastry sheet until you have two pieces large enough to accommodate the fillet, with one piece slightly larger than the other. Place the beef parcel on top, then top with the other piece of pastry. Brush the edges with egg and crimp with a fork, then brush the entire Wellinton with egg.

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Transfer to a greased baking tray and chill for 20 minutes.

Preheat two gas burners on the Jupiter Outback BBQ and set the heat to medium-high – you are looking for a temperature around 200C. Cook the Wellington for 10 minutes, then reduce the heat to 180C and cook for a further 15 minutes.

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Allow the Wellington to rest before carving.

This beef Wellington is as happy as a centrepiece of a festive table as it is as the star of a Sunday spread with a watercress salad and plenty of horseradish and gravy.

Recipe Author

Recipe Author

Helen Graves

Helen Graves is an award-winning recipe, food and travel writer with a particular interest in barbecue. She writes freelance for many major food and drink publications and is editor of Pit, the UK's first independent magazine about live-fire cooking. Helen has created a series of exclusive recipes for Outback that focus on maximising flavour for the home cook using lots of spices, fresh herbs and BBQ technique

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