International Seller

Pascal Motafferi

1 450-693-1227, ext 131

Beef Maxlington

I call the recipe I’m sharing with you “Beef Maxlington” because it’s my very own reinvented beef Wellington recipe.

You’ll see, your meat will be super tender and the final result will be incredible! By the way, if you want to treat yourself by adding a side dish, I recommend serving it with a green salad, macaroni salad or potato salad.

Here’s the recipe:



  1. Put the Himalayan Salt Block on the BBQ grill and preheat it as much as possible.
  2. Place the mushrooms on the salt board and let them dehydrate for 5 to 15 minutes (depending on the size of the mushrooms and their moisture content). When they reach the right consistency, remove them from the BBQ and let them cool.
  3. Sprinkle a thin layer of Steakenator Spice Mix and Rub on each side (including the tips) of the meat, then add more Montreal Spice Mix and Rub, making sure to fill in any unseasoned areas.
  4. Fuel the fire by blowing on the charcoal, then place the meat in the direct cooking zone. Starting by the sides, grill the sirloin for about 1 minute, 1 minute and a half on each side (even the tips), until the meat pulls away from the grill easily. Remove the meat from the BBQ once each side has been grilled.
  5. Using the rake, scrape the coals to one side of the BBQ to create direct and indirect cooking zones.
  6. On your work surface, lay out the bacon slices side by side. Place the sirloin on the center of the bacon bed and fold the slices over to wrap the meat. Use wooden skewers or stainless steel nails to hold the slices in place.
  7. Set the wrapped meat in the indirect cooking zone, put the lid on the BBQ and leave it to cook evenly.
  8. While the meat is cooking, finely chop the mushrooms using a knife or a food processor. Transfer the mushroom pieces to a bowl.
  9. Add the grated cheese to the bowl with the mushrooms and break 2 eggs on top. Mix everything with a spoon until well combined. (This will become the dough for the Maxlington beef).
  10. Place the Himalayan salt board on top of the BBQ flame and spread goose fat on top.
  11. Pour and spread the mushroom mixture onto the Himalayan salt board and let it cook.
  12. When the bacon slices can keep their shape on their own, remove the skewers or nails from the meat. (If you used oak or maple wood skewers, I recommend leaving them in to smoke the meat).
  13. When the mushroom mixture pulls away from the board easily, turn it over.
  14. Place the coated piece of meat onto the center of the “dough” and coat it again, this time with the “dough” itself. Use the skewers or stainless steel nails to hold it together.
  15. If you don’t have enough “dough” to cover the entire piece, fill the gaps with slices of cheese to bind it together while it cooks (optional).
  16. Use the Thermomax to measure the temperature of the meat. You will know it’s cooked when it reaches an internal temperature of 120-125 °F in the center and 145-150 °F on the edges.
  17. Remove the meat from the BBQ and let it rest.
  18. Add a touch of Steakenator spice mix on top of the slices of cheese (optional).
  19. Slice, serve and enjoy!

Happy grilling!