For your Beef Wellington with porcini mushrooms, beans and onions wrapped in bacon and potato cuts with Provencal spice and garlic, here are the steps:

List of ingredients: for the Christmas Smoked Beef Wellington menu:

Beef Wellington:

1. Fillet of beef (300-500g)
2. Clarified butter
3. Helvetic Barbeque Salt-n-Pepper Rub
4. Mushrooms (300g)
5. Dried porcini mushrooms (10g)
6. Garlic clove
7. Onion
8. Parsley
9. Puff pastry (homemade or bought)
10. Egg

Beans and onions wrapped in bacon:

1. Green beans
2. Onions
3. Bacon strips

Potato cuts with Provencal spice and garlic:

1. Potatoes
2. Olive oil
3. Garlic
4. Provencal spice mix
5. Helvetic Barbeque Salt-n-Pepper Rub

Make sure you have all the ingredients ready in advance to ensure a smooth cooking process. Merry Christmas and have fun cooking!

Make your own puff pastry:

• Mix 250g flour and a pinch of salt. Cut 250g of cold butter into small cubes and mix with the flour until you have a crumbly mixture.
• Add 120-150 ml of cold water and knead briefly to form a dough.
• Roll out the dough into a rectangle, fold it into three layers and turn it 90 degrees. Repeat this process 5-6 times, chilling the dough between each step.

Beef Wellington on the smoker:

• Fillet of beef: briefly fry 300-500g fillet of beef in clarified butter, leave to cool and season with Helvetic Barbeque Salt-n-Pepper Rub.
• Mushroom filling (Duxelles): Prepare 300g mushrooms, 10g dried porcini mushrooms, 1 clove of garlic, 1 onion, clarified butter, red wine, parsley and season to taste.
• Puff pastry shell: Roll out the puff pastry, wrap the fillet with the mushroom filling and brush with egg.
• Smoke the Beef Wellington at a low temperature (approx. 200°C) on the smoker until the puff pastry is golden brown and the meat is cooked to your liking or has reached a core temperature of 55 degrees.

Beans and onions wrapped in bacon on the smoker:

• Once the beans and onions have been wrapped in bacon, place them on the smoker.
• Smoke them at a medium temperature until the bacon is crispy and the beans are soft.

Potato cuts with Provencal spice and garlic on the smoker:

• Cut the potatoes into wedges or cubes.
• Mix them with olive oil, garlic, Helvetic Barbeque Salt-n-Pepper Rub and a Provence spice mix (rosemary, thyme, etc.)

• Prepare the potato cuts and spread them out on a grill or tray suitable for the smoker.
• Smoke them at a medium to high temperature until they are crispy and cooked through.

Now you can arrange everything on a plate and serve!

E guätä!