Festival of the Arts Beef Wellington-inspired Croissant Supreme
This Woodfire Beef Wellington swaps traditional puff pastry for crescent rolls and features mustard-grilled steak, a rich mushroom gorgonzola ragu, creamed spinach, and a velvety red wine reduction. The Woodfire grill adds a subtle smokiness that takes this dish to the next level!
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Servings: 5
Calories: 908kcal
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
Dad Dust Recipe:
- 120G Granulated Garlic
- 120G Granulated Onion
- 1 tablespoon MSG
Nutrition
Calories: 908kcal | Carbohydrates: 35g | Protein: 30g | Fat: 70g | Saturated Fat: 34g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 26g | Trans Fat: 1g | Cholesterol: 148mg | Sodium: 2366mg | Potassium: 934mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1396IU | Vitamin C: 5mg | Calcium: 345mg | Iron: 5mg
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