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Beef Wellington - Cowboy Kent Rollins

Servings 2 servings

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).