Beef Wellington has become closely tied to MasterChef and Gordon Ramsay. I’ve created my own Beef Wellington Recipe using Crescent Foods All Natural Angus Beef.
I love using Crescent Foods, free range, grass fed and finished beef! All Crescent Foods products are humanely treated and hand harvested Halal. The all natural beef, means five times more minerals and vitamins. It is also antibiotic and hormone free.
Crescent Foods beef is not only packed with more minerals and vitamins, it actually tastes better! The higher moisture content means you have a juicer steak 😀
This dish takes a bit of work, but it is definitely worth the effort! The combination of flavors, wrapped in a flaky, slightly-sweet pastry is so delicious. I made brussel sprouts and mashed potatoes for side dishes, but any roasted vegetable would make a great addition!
Traditionally, this dish uses prosciutto, which prevents the moisture of the dish to impact the puff pastry. I used smoked turkey in my recipe 🙂
You can find Crescent Foods at select Walmart and Kroger locations nationwide. You can get all your ingredients in one place! Check https://crescentfoods.com/where-to-buy/ for a location near you.
- 1 twelve ounce Crescent Foods Angus Ribeye steak, trimmed of fat
- 2 cups cremini mushrooms
- 2 tablespoons shallots
- 1 tablespoon fresh rosemary
- 1/2 teaspoon kosher salt
- 1/2 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
- Cut the steak into two equal pieces
- Season with salt and pepper
- Heat olive oil in a skillet
- Sear the steak on both sides. Set aside
- Prepare the Mushroom Duxelles in a food processor. Pulse together the mushrooms, shallots and rosemary, until fine.
- Heat a skillet on medium heat and sauté the mushrooms until the mushrooms release their moisture.
- Set aside the mushroom to cool.
- Brush the two pieces of ribeye with dijon.
- On your work surface, lay out two large pieces of plastic wrap.
- Lay 3 slices of turkey and spread half the mushroom puree on top of the turkey on each sheet of plastic.
- Place the ribeye on the turkey and roll it up in the plastic. Place in the refrigerator to cool.
- Preheat oven to 400 degrees Fahrenheit.
- Cut puff pastry in two.
- Remove the meat from the plastic wrap and place on the puff pastry.
- Brush with the egg yolk and fold the pastry around the meat.
- Score the top of the pastry and brush the outside with the egg yolk.
- Place the pastry on a baking sheet and bake for 25 minutes.
- Remove from oven
**This post is brought to you by Crescent Foods. All content, ideas and words are my own. Thank you for supporting the sponsors who allow me to create and share these fun, new recipes! 🙂
Make this recipe? I’d love to see! Tag me using #CreateAmandasPlate!