Phil Roberts' Beef Tomahawk Wellington combines a juicy tomahawk steak, seared to perfection, wrapped in prosciutto, mushroom duxelles, and puff pastry. Finished on the BBQ, it’s a showstopping dish with a golden crust and rich flavour.

Ingredients

1 beef tomahawk steak (approximately 2-3 lbs)
Salt and black pepper to taste
Olive oil for searing

Wellington
Puff pastry (1-2 sheets)
1 tbsp Dijon mustard
8-10 slices of prosciutto
1 cup of mushroom duxelles (finely chopped mushrooms cooked with shallots, garlic, and herbs until moisture is evaporated)
1 egg, beaten (for egg wash)

Method

Preparing the beef

Season the tomahawk steak generously with salt on all sides.
Set up your BBQ for indirect cooking, ensuring you have a good area for searing too.
Sear the seasoned tomahawk steak on the BBQ, for about 2 minutes per side, until it has a nice crust. Remove from the heat and let it cool a little while preparing the other components.

Assembling

Roll out the puff pastry on a lightly floured surface to a size that can wrap the tomahawk steak completely.
Spread the Dijon mustard evenly over the steak, cover it nicely.
Lay the prosciutto slices on top of the beef, slightly overlapping them until it is completely covered.
Spread the mushroom duxelles evenly over the prosciutto on one side only.
Place the steak on to the puff pastry.
Carefully fold the puff pastry over the steak, sealing the edges by pressing them together. Trim off any excess pastry.
Create a lattice pattern on top of the puff pastry by cutting thin strips and laying them in a criss-cross pattern over the Wellington or use a lattice cutter if you have it.
Brush the entire surface of the Wellington with the beaten egg and season liberally with salt and pepper.

Cooking the Wellington

Prepare your BBQ to receive your now puff pastry-encased payload.
Carefully transfer the assembled Wellington on to the BBQ grill, ensuring it's not directly over the flames. A little foil directly underneath the welly will help it not stick to the grills or burn (a thin baking tray will also be fine).
Close the BBQ lid and let the Wellington cook for about 30-40 minutes, or until the puff pastry is golden brown and the internal temperature of the beef reaches your desired level of doneness (medium is best for a tomahawk) use a MEATER for best results.
Once cooked, remove the Wellington from the BBQ and let it rest before slicing.
Slice the Wellington into thick portions and serve immediately.