This Ninja Foodi Grill recipe for deconstructed beef Wellington may seem intimidating but it's much easier than you would think.
When thinking about some of the most elegant things that can be made in the Ninja Foodi Grill, I immediately thought of beef Wellington.
At some restaurants, beef Wellington can be a signature dish but you can easily make this at home with a few simple ingredients.
Cooking beef Wellington in the Ninja Foodi Grill gives you an advantage over the traditional method
One of the things I like most about deconstructing the beef Wellington is that it makes the pre-cooking preparation much easier.
Here are some of the reasons I prefer this method:
- Instead of making duxelles of mushrooms, I make Pendleton Whiskey mushrooms that are even more delicious
- Cooking the beef tenderloin separate from the other ingredients allows it to develop a deliciously flavorful crust with a wonderful texture
- Cutting the crescent roll dough, or puff pastry into squares allows you to get the right amount of dough, allowing the beef to take center stage
- Air frying the prosciutto intensifies the flavors and makes for a wonderful garnish
- Experimenting with other flavors and textures from adding foie gras to garnishing with finely chopped herbs will bring even more dimension to this dish
How do you cook tenderloin in an air fryer?
Just because beef tenderloin is expensive, it doesn't make it hard to cook. As long as the meat is well seasoned the air fryer does all of the hard work for you.
If your air fryer comes with a temperature probe, use that when cooking beef tenderloin.
If not, use a leave-in digital probe thermometer like the DOT by ThermoWorks to monitor the meat's temperature while it cooks.
Set the temperature to be about 10 degrees less than your finish temperature to account for carryover cooking.
Allow the meat to rest until you reach the desired level of doneness.
I prefer to allow the meat to rest on a baking sheet so that I can collect any delicious juices that accumulate and add them to the mushrooms.
What kind of puff pastry is best for this recipe?
The puff pastry I use can be found in the frozen baked goods area at the supermarket.
Frozen puff pastry typically comes folded.
It should be left out for about 15 minutes to slightly defrost allowing you to unfold it and cut or shape it as you like.
Having your work surface lightly floured will assist in preventing the pastry from sticking to your prep area.
The reason puff pastry puffs up when it cooks is that there is frozen butter layered inside the dough.
When the dough cooks, it lets out steam causing the pastry to puff. Ideally, you want puff pastry to go into the oven or air fryer frozen to assist with the puffing. So take that into consideration if you're cooking puff pastry on a really warm day.
While cooking, puff pastry doesn't typically brown on its own.
Painting the puff pastry with an egg wash of one egg and 1 tablespoon of water whisked together will make the fish golden brown.
Having sharp knives when making this dish will make its execution so much simpler in the long run.
I use a boning knife like this one to remove any silver skin from the beef tenderloin before cooking. The narrow point of the boning knife makes it easy to get under the relatively inedible silver skin so it can be removed without much effort.
When it comes to slicing, we take the effort to create a deliciously flavorful bark on the meat so using a dull knife is a big no-no.
It's imperative your knife is sharp when slicing. A dull knife will leave the meat with a rough and unsightly torn edge like a pair of dungarees that got caught up in a barbed wire.
I sharpen both my boning knife and my slicing knife with the WorkSharp Knife and Tool Sharpener and the optional blade grinder attachment.
My go-to chef knife is the Anvil & Hammer Chef Knife. I've yet to find a task it's not well suited for in the kitchen.
Ninja Foodi Grill Recipe: Deconstructed Beef Wellington
- 20 oz beef tenderloin center-cut filet trimmed
- Kosher salt
- 1 package crescent roll sheet
- 4 oz prosciutto cut into ¼ inch strips
- 1 package Idahoan Buttery Homestyle Mashed Potatoes
- Up to three hours ahead of time, salt the tenderloin on all sides with about 2 tablespoons of kosher salt on all sides
- Allow the meat to rest at room temperature or in the refrigerator on a cooling rack to allow even airflow and prevent the meat from sitting in pooling liquids
- To make the mushrooms, follow this recipe for Pendleton Whiskey Mushrooms
- Set mushrooms aside and keep warm if necessary, using a double-walled coffee tumbler
- Preheat Ninja Foodi Grill to 390F
- Season all sides of beef tenderloin with your favorite rub or seasoning blend
- Cook beef tenderloin in the roasting basket on roast function at 390F until it reaches an internal temperature of 123F, flipping at least once
- Remove the tenderloin from the Ninja Foodi Grill and place in two layers of foil
- Insert a digital thermometer into the most center part of the tenderloin and allow it to rest wrapped tightly in foil until the internal temperature comes to 135F from carryover cooking
- While the tenderloin is resting, cut the crescent roll sheet into 3-inch squares
- Cook the crescent roll squares in the roasting basket on the bake setting until done, checking frequently
- Prepare instant potatoes and set aside, covered
- Cook the prosciutto on the air crisp setting at 390 F for 4-6 minutes or until the pieces have shrunk some and become crispy and slightly caramelized
- To assemble, place a portion of the mashed potato in the center of a plate
- Top the potato with a crescent roll square
- Add mushrooms to the top of the crescent roll
- With a sharp knife, cut the beef tenderloin into slices ¾" thick
- Put one or two slices of beef tenderloin on top of the crescent roll
- Garnish with prosciutto
- Serve immediately
If you're looking for other inspiring recipes for the Ninja Foodi Grill some of our favorites are listed in this post with plenty of ideas about what you should be cooking next.
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