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A Wellington? On a weeknight?! Oh, heck yea! We’re big fans of beef Wellingtons around here—we’ve got our easy and delicious <a href="https://www.chefsteps.com/recipes/beef-wellington-level-1-the-doughboy">“dough boy” version</a> and this <a href="https://www.chefsteps.com/recipes/the-ultimate-beef-wellington">ultimate upgrade</a> (which includes a beautiful butternut option for our vegetarian friends). They’re rich, indulgent, time-consuming, and totally worth it. But we wanted to find a way to lighten it up—in terms of both prep and cook time, and the eating experience—for easy weeknight cooking. This recipe is inspired a bit by renowned Argentine chef Francis Mallmann—an icon of cooking with fire—as well as how Grant likes to cook, especially on weeknights.Cooking foods wrapped in leaves is a technique employed all over the planet, and it’s really no wonder why. Insulating the meat protects it from overcooking and yields incredibly tender and juicy results. We use a two-step cooking process here to ensure perfect results with minimal stress. First, a low and slow roast wilts those greens and cooks the meat evenly edge-to-edge. Then, a finishing sear on the grill or stove creates a crispy exterior, helps to seal those greens, and adds a lovely bit of texture. So, no matter whether you’re gluten free, keto, paleo, love delicious and unique daily dinners, or really just want a “Wellington” right now, this recipe has got your back. It’s a big payoff with minimal effort.