Have you ever fantasized about preparing Beef Wellington but found yourself intimidated by the intricate layers of puff pastry, the delicate beef tenderloin, and the meticulous wrapping process? Allow us to introduce you to our revolutionary Woodfire “Beef Wellington” – an approachable yet equally decadent alternative that brings gourmet flavors to your backyard grill.
This isn’t your grandmother’s traditional Beef Wellington, but it promises all the rich, buttery, umami-packed goodness that makes the classic dish so beloved, delivered in a way that’s significantly more accessible for the home cook. Say goodbye to culinary stress and hello to an unforgettable meal.
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The Ultimate Woodfire Beef Wellington Experience: Inspired by Epcot’s Culinary Delights
Our unique take on Beef Wellington draws inspiration from the innovative dishes found at the Epcot Festival of the Arts. This particular version features a perfectly mustard-grilled hanger steak, encased within a flaky croissant pinwheel, complemented by luscious creamed spinach, a savory mushroom gorgonzola ragu, and finished with a rich red wine reduction. The secret ingredient? Firing up the Woodfire Grill to infuse every element with that unmistakable, tantalizing smoky finish. This recipe transforms a notoriously complex dish into a thrilling and achievable grilling adventure.
Festival of the Arts Beef Wellington-Inspired Croissant Supreme on the Woodfire
This innovative Woodfire Beef Wellington reimagines the classic, swapping traditional puff pastry for light, flaky crescent rolls. It showcases a mustard-grilled hanger steak, a robust mushroom gorgonzola ragu, creamy spinach, and a velvety red wine reduction. The signature Woodfire grill imparts a subtle smokiness, elevating this dish to an extraordinary culinary experience!
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Equipment
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1 Mason jar (for pickled mustard seeds)
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2 Saucepans (for sauces and spinach)
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1 Ninja Woodfire Grill (or other pellet grill)
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1 Grill tongs
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1 Whisk
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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 bag 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 to taste
- 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 Wine
- 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 tablespoons of sugar, 3 teaspoons of salt, and 4 cloves of minced garlic. Bring this flavorful mixture to a gentle boil, stirring until the sugar and salt are fully dissolved.
- In a separate small pot, gently simmer 5 oz of mustard seeds in cold water for just 30 seconds. This quick blanching helps to mellow their sharp flavor. Immediately strain the mustard seeds after simmering.
- Carefully combine the drained mustard seeds with the hot vinegar mixture in a clean mason jar. Allow the mixture to cool at room temperature for about 30 minutes before sealing the jar. Store the pickled mustard seeds in the refrigerator, where they will keep fresh for up to 2 weeks, ready to add a tangy punch to your dishes.
Prepare the creamed spinach:
- Begin by melting 3 tablespoons of unsalted butter in a large pan or skillet over medium heat. Add 4 cloves of finely minced garlic and sauté gently until it becomes wonderfully fragrant, about 1 minute. Introduce 1 bag of fresh baby spinach, stirring continuously until the spinach has completely wilted down. Season generously with salt and black pepper to taste.
- Remove the cooked spinach from the pan and set it aside. In the same pan, melt ½ cup of unsalted butter. Once melted, gradually whisk in 8 tablespoons of all-purpose flour, creating a smooth roux. Cook the roux for 1-2 minutes, stirring, until it achieves a light golden color and a nutty aroma.
- Slowly pour in 2-4 cups of beef broth, whisking constantly to prevent lumps. Continue to cook and stir until the sauce thickens to a creamy, medium-thick consistency. This will form the base of your rich cream sauce.
- Measure out 1 cup of this newly prepared cream sauce and gently fold it into the reserved cooked spinach. Mix thoroughly until the spinach is evenly coated and lusciously creamy. This creamed spinach will be a key layer in your Wellington.
Make the mushroom ragu:
- Heat 2 tablespoons of avocado oil in a separate pan over medium heat. Add 1 chopped shallot and 3 cloves of minced garlic, sautéing them until they soften and become translucent, releasing their sweet aromatics.
- Stir in 12 oz of thinly sliced baby bella mushrooms. Season the mixture with salt, freshly ground black pepper, and a generous sprinkle of herbs de Provence to taste. Cook the mushrooms until they release their natural liquids, which then evaporate, leaving them beautifully tender and slightly browned.
- Transfer the savory mushroom mixture to the pan that still contains the remaining cream sauce (from step 1.3). Stir in 7 oz of crumbled gorgonzola cheese and mix well until the cheese is melted and fully incorporated, creating a rich, umami-packed ragu. Remember to reserve a small amount of gorgonzola for garnishing the final dish!
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 for about 1 minute until it forms a lightly browned roux. Slowly pour in 1 cup of beef broth and 1 cup of your preferred red wine (a dry red works best), whisking constantly to ensure a smooth sauce. Bring the mixture to a simmer and let it reduce by half, allowing the flavors to concentrate. For a luxurious, glossy finish, whisk in 3 tablespoons of cold unsalted butter right before serving. This emulsifies the sauce beautifully.
Prepare the crescent rolls:
- Preheat your Woodfire Grill to Air Crisp/Woodfire mode at 350°F (177°C) and set the timer for 15 minutes. This setting will give your crescent rolls a wonderful smoky crispness.
- Unroll the crescent dough onto a clean surface. Evenly spread 1 cup of the prepared creamed spinach over the entire surface of the dough. Carefully roll the dough into crescent shapes or small pinwheels. Once the Woodfire Grill indicates it’s ready, place the spinach-filled crescent rolls inside and cook for the allotted 15 minutes, flipping them halfway through to ensure even browning and crispiness. They should be golden brown and flaky.
Grill the steak:
- Set your Woodfire Grill to Grill/HI mode and set the timer for 1 hour. Allow it to preheat for at least 10 minutes to reach optimal grilling temperature and infuse with woodfire smoke.
- While the grill preheats, pat the 1.6 lb hanger steak dry with paper towels. Season it generously on all sides with salt, black pepper, and 3 tablespoons of Dad Dust for an extra layer of flavor. Then, liberally coat the entire steak with 4 tablespoons of Dijon mustard (Grey Poupon works perfectly here). The mustard acts as a binder and creates a fantastic crust.
- Once the Woodfire Grill has preheated for 10 minutes and is smoking, carefully place the seasoned and mustard-coated steak on the grill grates. Close the grill lid and cook, flipping the steak every few minutes, until it reaches your desired doneness. For a perfect medium-rare, aim for an internal temperature of 125–130°F, which typically takes about 10-15 minutes of cooking time. Remove the steak from the grill and let it rest on a cutting board for at least 10 minutes before slicing against the grain. This allows the juices to redistribute, ensuring a tender and flavorful cut.
Assemble the dish:
- To assemble your Woodfire Beef Wellington Croissant Supreme, create a beautiful stack on each plate: Start with a freshly baked croissant pinwheel as your base. Next, layer a generous spoonful of the rich mushroom gorgonzola ragu. Place several slices of your perfectly grilled hanger steak on top of the ragu. Drizzle with the velvety red wine reduction and finish with a sprinkle of the tangy pickled mustard seeds. Garnish with a bit of extra crumbled gorgonzola cheese for a final touch of elegance. Serve immediately and savor every incredible bite!
Video Tutorial
Chef’s Notes
Dad Dust Recipe:
- 120g Granulated Garlic
- 120g Granulated Onion
- 1 tablespoon MSG (Monosodium Glutamate)
Combine all ingredients and store in an airtight container. Use generously on meats, vegetables, and anything that needs a boost of umami flavor!
Nutrition Information
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Why This Woodfire Beef Wellington is a Game-Changer for Home Cooks
Forget the daunting task of expertly wrapping a whole beef filet in puff pastry – our innovative rendition of Beef Wellington simplifies the process without compromising an ounce of that signature gourmet experience. We’ve deconstructed the classic into manageable, yet equally delicious, components. The humble croissant pinwheel steps in to deliver that essential buttery, flaky crunch, while the mushroom gorgonzola ragu and creamed spinach introduce layers of profound, savory flavor. The true star, however, is the mustard-grilled hanger steak, cooked to succulent perfection over real woodfire charcoal pellets in the Woodfire Grill. This fusion of smoky, tangy, and rich umami elements culminates in a dish that is anything but ordinary – it’s a culinary revelation that’s surprisingly accessible.
Unveiling the Inspiration: A Taste of Epcot’s Festival of the Arts
The genesis of this extraordinary recipe stems from the vibrant and experimental culinary scene at Epcot’s International Festival of the Arts. Known for its fusion of gastronomic artistry and innovative flavors, the festival often features dishes that push the boundaries of traditional cuisine. Our Woodfire Beef Wellington-inspired Croissant Supreme captures that spirit by taking a beloved, complex dish and transforming it into an exciting, approachable masterpiece that still feels celebratory and refined. It’s about bringing that high-end restaurant experience, with a touch of Disney magic, directly to your home grill.
The Magic of Mustard-Grilled Steak: Flavor, Tenderness, and a Perfect Crust
A pivotal element that sets this Woodfire Beef Wellington apart is the mustard-grilled hanger steak. If the thought of slathering mustard onto steak before grilling is new to you, prepare for a culinary revelation. The mustard doesn’t just add a fantastic tangy kick; it forms a flavorful crust that locks in the steak’s precious juices, ensuring every bite is moist and tender. This ingenious technique also creates a beautiful char and a subtle bitterness that perfectly complements the rich, earthy tones of the mushroom ragu. Opting for a hanger steak instead of a more expensive filet mignon not only makes the dish more budget-friendly but also introduces a deeper, more robust beefy flavor without sacrificing an ounce of tenderness when cooked correctly. It’s a win-win for flavor and your wallet.
Bringing It All Together: A Symphony of Layers and Textures
While each component of this dish is a delight on its own, their true magic unfolds when they are brought together. The light, airy, and flaky croissant pinwheel acts as the perfect vehicle, providing a delicate counterpoint to the richness of the creamed spinach. The mushroom gorgonzola ragu is a powerhouse of flavor, adding deep, earthy notes with just a hint of pungent, creamy cheese that tantalizes the palate. The velvety red wine reduction serves as the unifying force, weaving all the distinct tastes together with its slightly sweet, acidic, and complex profile. And for that unexpected burst of brightness, the pickled mustard seeds cut through the richness with a delightful pop of acidity, cleansing the palate and encouraging another delicious bite. It’s a meticulously crafted balance of flavors and textures designed to impress.
The Woodfire Difference: Elevating Your Grilling Game
Grilling this entire assembly on the Woodfire Grill is not just a cooking method; it’s a transformative experience. The charcoal pellets infuse the hanger steak with a delicate yet distinct smoky dimension, elevating it far beyond a standard grilled steak. Even the humble croissant pinwheels benefit from this added depth, absorbing hints of woodfire flavor that complement their buttery flakiness. Moreover, the versatility of the Woodfire Grill, particularly its air fryer feature, ensures that the croissant pinwheels achieve that perfectly golden-brown, crispy exterior—a crucial textural component for any Beef Wellington-inspired dish. This grilling technique truly pushes the boundaries of home cooking, delivering restaurant-quality results with ease.
Tips for Woodfire Grilling Success: Achieving Perfection Every Time
To ensure your Woodfire Beef Wellington turns out perfectly, a few grilling tips can make all the difference. Always preheat your Woodfire grill thoroughly; a hot grill is key for a good sear on the steak. Use quality wood pellets (hickory or applewood would be excellent choices for beef) for the best smoky flavor. When grilling the hanger steak, don’t overcrowd the grill and allow enough space for air circulation. Use a reliable instant-read thermometer to monitor the internal temperature of your steak, pulling it off the grill a few degrees before your target doneness, as it will continue to cook while resting. This carryover cooking is vital for tender, juicy results. For the croissant pinwheels, keep an eye on them, as air crisping can happen quickly, ensuring they are golden without being burnt.
Easy Ways to Simplify: Gourmet Without the Fuss
While this dish boasts a multitude of intricate elements, there are several clever shortcuts you can employ if time is of the essence. Instead of preparing the creamed spinach from scratch, opt for a high-quality store-bought version. For the red wine reduction, a store-bought demi-glace can save significant time and still deliver a rich, savory base. You could even substitute the mushroom ragu with a flavorful mushroom soup concentrate, enhanced with fresh herbs and a touch of gorgonzola. While crafting each component from scratch guarantees an unparalleled flavor profile, these convenient alternatives still allow you to enjoy a gourmet-tasting dish with reduced effort. The key is to select quality pre-made ingredients to ensure the best possible outcome.
Beyond the Recipe: Customizing Your Woodfire Wellington
This Woodfire Beef Wellington recipe is a fantastic starting point, but don’t hesitate to customize it to your personal preferences. Consider experimenting with different cuts of beef, such as a flat iron or skirt steak, which also benefit wonderfully from mustard grilling. For the cheese in the mushroom ragu, blue cheese or a sharp provolone could offer an interesting twist. Spice up your creamed spinach with a pinch of nutmeg or a dash of hot sauce for extra zest. The beauty of this deconstructed approach is its flexibility, allowing you to tailor components to your taste or what you have on hand, always keeping that smoky Woodfire essence at its core.
This Woodfire Beef Wellington isn’t just another recipe; it’s a complete culinary experience. It’s the kind of meal that empowers you to feel like a seasoned chef, dazzling guests with a sophisticated dish, all without the traditional complexities and stresses associated with Beef Wellington. So, ignite your Woodfire Grill, gather your ingredients, and prepare to create a truly impressive and delicious masterpiece!
Essential Ingredients & Equipment Links for Your Woodfire Beef Wellington Adventure:
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