If you've ever dreamt of making Beef Wellington but got intimidated by the layers of puff pastry, the delicate beef tenderloin, and all that careful wrapping, let me introduce you to my Woodfire "Beef Wellington".
This isn’t your traditional Wellington, but it delivers all the rich, buttery, umami-packed goodness in a way that’s way more approachable.
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Inspired by a dish from the Epcot Festival of the Arts, this version features mustard-grilled steak, a croissant pinwheel, creamy spinach, a savory mushroom ragu, and a rich red wine reduction. And of course, we fire up the Woodfire grill for that perfect smoky finish.
Festival of the Arts Beef Wellington-inspired Croissant Supreme
Equipment
- 1 Mason jar (for pickled mustard seeds)
- 2 Saucepans (for sauces and spinach)
- 1 Ninja Woodfire Grill (or other pellet grill)
- 1 Grill tongs
- 1 Whisk
- 1 Knife and cutting board
Ingredients
Pickled Mustard Seeds:
- 5 oz Mustard Seeds
- 1 cup Rice Vinegar
- 2 tablespoon Sugar
- 3 teaspoon Salt
- 4 cloves Minced Garlic
- Cold Water
Creamed Spinach:
- 3 tablespoon Unsalted Butter
- 4 cloves Garlic minced
- 1 Baby Spinach rinsed
- Salt to taste
- Black pepper to taste
- ½ Cup Unsalted Butter
- 8 tablespoon All-purpose Flour
- 1 tablespoon Onion Powder
- 1 cup Beef Broth
Mushroom Ragu:
- 1 Shallot chopped (or substitute a small onion)
- 3 cloves Garlic minced
- 12 oz Baby Bella Mushrooms sliced
- Salt to taste
- Black Pepper
- Herbs de Provence
- 7 oz Gorgonzola Cheese crumbled (save some for garnish)
- 2 tablespoon Avocado Oil
Red Wine Reduction:
- 1 tablespoon Unsalted Butter
- 1 tablespoon All-purpose Flour
- 1 cup Beef Broth
- 1 cup Red Eine
- 3 tablespoon Cold Unsalted Butter
Croissant Pinwheels:
- 1 Can Crescent Rolls
- 1 Cup Creamed Spinach From Above
Steak:
- 1.6 lb Hanger Steak
- 4 tablespoon Dijon Mustard Grey Poupon mustard (for coating)
- 3 tablespoon Dad Dust See Note for Recipe
- 3 tablespoon Avocado Oil
Instructions
Make the pickled mustard seeds:
- In a saucepan, combine 1 cup of rice vinegar, 2 tablespoon of sugar, 3 teaspoon of salt, and 4 cloves of minced garlic. Bring the mixture to a boil.
- In a separate pot, simmer 5 oz of mustard seeds in cold water for 30 seconds and then strain them.
- Combine the drained mustard seeds with the hot vinegar mixture in a mason jar. Let it cool for 30 minutes before sealing. Store in the refrigerator for up to 2 weeks.
Prepare the creamed spinach:
- Melt 3 tablespoon of unsalted butter in a pan over medium heat. Add 4 cloves of minced garlic and sauté until fragrant. Add 1 bog of baby spinach, stirring until wilted. Season with salt and black pepper to taste.
- Remove spinach from the pan and set aside. In the same pan, melt ½ cup of unsalted butter and whisk in 8 tablespoon of flour to form a roux.
- Slowly whisk in 2-4 cups of beef broth, stirring constantly until a medium-thick consistency is achieved.
- Combine 1 cup of the cream sauce with the cooked spinach and mix well.
Make the mushroom ragu:
- Heat 2 tablespoon of avocado oil in a pan over medium heat. Add 1 chopped shallot and 3 cloves of minced garlic, sautéing until softened.
- Stir in 12 oz of sliced baby bella mushrooms and season with salt, black pepper, and herbs de Provence to taste. Cook until the mushrooms release their liquid and become tender.
- Transfer the mushroom mixture to the pan used for the cream sauce. Stir in 7 oz of crumbled gorgonzola cheese and mix until combined.
Make the red wine reduction:
- In a small saucepan, melt 1 tablespoon of unsalted butter over medium heat. Whisk in 1 tablespoon of all-purpose flour and cook until lightly browned. Slowly pour in 1 cup of beef broth and 1 cup of red wine, stirring constantly. Simmer until reduced by half, then whisk in 3 tablespoon of cold unsalted butter for a rich finish.
Prepare the crescent rolls:
- Set the Woodfire to Air Crisp/Woodfire/350F(177C) and 15 minutes.
- Roll out crescent dough, spread creamed spinach on top, and roll into crescent rolls. When the Woodfire says to add food cook them for the 15 minutes, flipping halfway.
Grill the steak:
- Set the Woodfire to Grill/HI/1Hour.
- Season the hanger steak with salt, pepper and Dad Dust. Then coat it in the Dijon mustard.
- After the Woodfire has preheated for 10 minutes grill the steak, close the grill, flip every few minutes. It should take about 10-15 minutes of cooking. Remove when the steak reaches 125–130°F for medium-rare. Rest for 10 minutes before slicing.
Assemble the dish:
- Layer a crescent roll, mushroom ragu, sliced steak, red wine reduction, and pickled mustard seeds. Garnish with extra gorgonzola and enjoy!
Video
Notes
- 120G Granulated Garlic
- 120G Granulated Onion
- 1 tablespoon MSG
Nutrition
Tried this recipe?Mention @DadGotThis or tag #DadGotThis!Why This Woodfire Beef Wellington is a Game-Changer
Forget wrapping a whole filet in puff pastry—this version breaks it down into elements that are easier to manage but still deliver that signature Beef Wellington experience. The croissant pinwheel gives you the buttery, flaky crunch, while the mushroom ragu and creamed spinach add layers of deep flavor. Then, there's the star of the show—the mustard-grilled hanger steak, cooked to perfection over charcoal pellets in the Woodfire grill. The combination of smoky, tangy, and umami-rich elements make this a dish that’s anything but ordinary.
The Magic of Mustard-Grilled Steak
A key component of this Woodfire Beef Wellington is the mustard-grilled steak. If you've never slathered mustard onto steak before grilling, you’re in for a revelation. The mustard forms a flavorful crust, locking in juices and adding a punch of tang that pairs beautifully with the umami-packed mushroom ragu. Using a hanger steak instead of a filet not only adds more flavor but also keeps the dish more budget-friendly without sacrificing tenderness.
Bringing It All Together: Layers of Flavor
Each component of this dish is delicious on its own, but when they come together, it’s next-level good. The croissant pinwheel is light and flaky, balancing the richness of the creamed spinach. The mushroom gorgonzola ragu adds a deep, earthy element with just a touch of funky cheese flavor. The red wine reduction ties everything together with a velvety, slightly sweet finish. And don’t forget the pickled mustard seeds—they add an unexpected pop of acidity to cut through the richness.
The Woodfire Difference
Grilling this dish on the Woodfire adds an extra smoky dimension that takes it beyond a standard Beef Wellington. The charcoal pellets infuse the steak with subtle smokiness, and even the croissant pinwheels benefit from that added depth of flavor. Plus, using the Woodfire air fryer feature gives them that perfectly golden, crispy exterior.
Easy Ways to Simplify
While this dish has a lot of elements, there are some shortcuts if you’re in a hurry. You can buy pre-made creamed spinach, use store-bought demi-glace instead of making the red wine reduction, or even swap in a mushroom soup base instead of making the ragu from scratch. But trust me, if you take the time to make it all, you’ll be rewarded with a dish that tastes like it came straight out of a high-end restaurant.
This Woodfire Beef Wellington isn’t just a recipe—it’s an experience. It’s the kind of meal that makes you feel like a chef, without all the stress of traditional Beef Wellington. So fire up that Woodfire grill, grab your ingredients, and get ready to impress!
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