Beef Wellington Recipe
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 1 twelve ounce Crescent Foods Angus Ribeye steak, trimmed of fat
  • 2 cups cremini mushrooms
  • 2 tablespoons shallots
  • 1 tablespoon fresh rosemary
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon grape seed oil
  • 3 tablespoons dijon mustard
  • 6 thinly sliced smoked turkey
  • 1 sheet puff pastry, defrosted
  • 2 egg yolks, beaten
  1. Cut the steak into two equal pieces
  2. Season with salt and pepper
  3. Heat olive oil in a skillet
  4. Sear the steak on both sides. Set aside
  5. Prepare the Mushroom Duxelles in a food processor. Pulse together the mushrooms, shallots and rosemary, until fine.
  6. Heat a skillet on medium heat and sauté the mushrooms until the mushrooms release their moisture.
  7. Set aside the mushroom to cool.
  8. Brush the two pieces of ribeye with dijon.
  9. On your work surface, lay out two large pieces of plastic wrap.
  10. Lay 3 slices of turkey and spread half the mushroom puree on top of the turkey on each sheet of plastic.
  11. Place the ribeye on the turkey and roll it up in the plastic. Place in the refrigerator to cool.
  12. Preheat oven to 400 degrees Fahrenheit.
  13. Cut puff pastry in two.
  14. Remove the meat from the plastic wrap and place on the puff pastry.
  15. Brush with the egg yolk and fold the pastry around the meat.
  16. Score the top of the pastry and brush the outside with the egg yolk.
  17. Place the pastry on a baking sheet and bake for 25 minutes.
  18. Remove from oven
  19. Enjoy!
Recipe by Amanda's Plate at