Cowboy Beef Wellington | Kent Rollins

Half-eaten pastry on blue plate, wooden table.

Oh boy folks y'all have been asking for this one! A Beef Wellington - Cowboy Style with a homemade mushroom soup with a little white wine in it. You're going to want to get a piece of this!more
Today we're using 2 (6-ounce) filets that are Certified Angus Beef that have been aged about 25 days.

Step 1:

Take the steaks out of the icebox about 30 minutes before cooking. We're going to season our filets with our favorite Red River Ranch Original seasoning. A piece of meat that is thick like this, you want to coat very well on all sides.

You may have heard me before using lime juice on our steaks to help naturally tenderize them, but you don't need to on these filets because they are already tender enough!

Step 2:

Let's get to frying that beef! We're going to add the steaks to our cast iron skillet with a little olive oil and fry for 3 minutes on each side, for a total cooking time of 6 minutes.
Remove them from the skillet and let them rest.

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Make the Mushroom Sauce

Step 3:

While the beef is cooling, return to the skillet and add 1 more tablespoon of olive oil and 2 tablespoons of butter. When the butter melts, add the diced onions and mushrooms. You want to cook them just until they get tender, then stir in the garlic cloves so they won't burn.
Add 1 ½ tablespoons of flour to thicken the mixture up.

Step 4:

When you get to that point, it's time to add ½ cup of white wine (we use Pinot Grigio) and ¼ cup of heavy cream. Let it simmer on low heat for a couple minutes, then stir in the fresh thyme which really brings out the flavors of the dish.

Time to Put Together the Dough

Step 5:

Set the skillet off of the heat and let it rest while you prepare the dough.
Now a lot of Wellington recipes use a puffed pastry dough- but do you know how time consuming that can be? I sure do! That's why we've put a cowboy twist into this and using canned biscuits for our dough. I've used crescent rolls, sourdough and some others but I really like how the canned biscuits hold up and taste... not to mention they're easy!
So, let's take 2 biscuits and mash them together to create a larger dough. Roll the dough out on a floured surface until it is about a 7-inch circle.

Step 6:

Pour about 2 tablespoons of the mushroom sauce on the bottom of the dough, then set the filet on top. Spoon some more of that good sauce on top then it's time to wrap the sheet around the wagon!

Bring the ends of the dough together to meet in the middle. If the edges don't stick together, you can use some egg wash to hold it in place.

Place the Wellingtons in a Dutch oven or casserole dish, seam side down.

Let's Get to Baking!

Step 7:

Today, we're going to cook it in a 12-inch Dutch oven, but if you are cooking this in the house, you would cook them in a preheated oven to 425 degrees F. for about 30 minutes or until the dough browns.
You may also want to use a meat thermometer to check the internal temperature of the steaks...

Rare - 125 degrees F.

Medium Rare - 135 degrees F.

Medium - 140 degrees F.

Medium-Well - 145 degrees F.

If you're needing to cook the steaks longer, but the dough is getting too browned, just cover it will a little tinfoil.

For our how-to outdoor Dutch oven cooking, be sure to check out the video below for tips.

Now this may sound like a fancy dish- but if the cowboy can do it, then it's just good eating!

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Beef Wellington - Cowboy Kent Rollins

Servings 2 servings

Author Cowboy Kent Rollins

Ingredients

2 6 oz beef fillets
Certified Angus Beef recommended
2 tablespoons Red River Ranch original
or salt and coarse ground pepper
2 tablespoons olive oil
divided
2 tablespoons butter
1/2 white onion
chopped
1 cup baby portobello mushrooms
chopped
2 garlic cloves
minced
1 ½ tablespoons all-purpose flour
½ cup white wine
such as pinot grigio
¼ cup heavy cream
3 fresh thyme sprigs
diced
1 16.3 oz can biscuits
such as Grands

Instructions

Preheat the oven to 425 degrees F. Butter a 12-inch Dutch oven or large baking pan.
Remove the steaks from the icebox about 30 minutes before cooking. Sprinkle the steaks with Red River Ranch Original or salt and pepper.
In a large cast iron skillet, heat 1 tablespoon of olive oil over medium heat. Place the steaks in the skillet and cook for 3 minutes, then flip over and cook an additional 3 minutes. Remove the steaks from the skillet and set aside to cool slightly.
Return to the same skillet and add the butter and remaining 1 tablespoon of olive oil over medium heat. When the butter has melted, stir in the onion and mushrooms. Cook for about 10 minutes or until tender, stirring occasionally.
Stir in the garlic and flour until the flour is absorbed.
Stir in the wine and heavy cream and cook for about 3 minutes stirring constantly until the mixture thickens. Stir in the thyme.
Remove two biscuits from the can and mash them together to form one ball of dough. Place the dough on a lightly floured surface and roll out to about a 7-inch circle.
Add about 2 tablespoons of the mushroom soup in the middle of the dough circle then place a filet on top. Top with about 2 tablespoons of the soup.
Bring the corners of the dough together over the steak to meet in the middle. Note: if the dough doesn’t stick together you can brush with a little beaten egg to seal the dough. Place each Wellington, seam side down, into the Dutch oven or pan.
Bake 25 to 30 minutes or until golden brown and the meat reaches desired doneness (internal temperature for steak: Rare: 125°F Medium-Rare, 135°F medium, 140°F medium-well, 145°F).