Wood-Fired Beef Wellington at Epcot’s Festival of the Arts

Festival of the Arts Beef Wellington–inspired Croissant Supreme

This Woodfire Beef Wellington swaps puff pastry for crescent rolls and pairs mustard-grilled steak with a mushroom-gorgonzola ragu, creamed spinach, pickled mustard seeds, and a red wine reduction. The Woodfire grill imparts a gentle smokiness that brings everything together.

Ingredients

Pickled Mustard Seeds

• 5 oz mustard seeds
• 1 cup rice vinegar
• 2 tbsp sugar
• 3 tsp salt
• 4 cloves garlic, minced
• Cold water

Creamed Spinach

• 3 tbsp unsalted butter
• 4 cloves garlic, minced
• 1 bag baby spinach, rinsed
• Salt and black pepper, to taste
• 1/2 cup unsalted butter
• 8 tbsp all-purpose flour
• 1 tbsp onion powder
• 1 cup beef broth

Mushroom Ragu

• 1 shallot, chopped (or 1 small onion)
• 3 cloves garlic, minced
• 12 oz baby bella mushrooms, sliced
• Salt and black pepper, to taste
• Herbs de Provence, to taste
• 7 oz gorgonzola, crumbled (reserve some for garnish)
• 2 tbsp avocado oil

Red Wine Reduction

• 1 tbsp unsalted butter
• 1 tbsp all-purpose flour
• 1 cup beef broth
• 1 cup red wine
• 3 tbsp cold unsalted butter

Croissant Pinwheels

• 1 can crescent rolls
• 1 cup creamed spinach (from above)

Steak

• 1.6 lb hanger steak
• 4 tbsp Dijon mustard (Grey Poupon recommended for flavor)
• 3 tbsp Dad Dust (see notes)
• 3 tbsp avocado oil

Instructions

Make the pickled mustard seeds

1. In a saucepan combine the rice vinegar, sugar, salt, and minced garlic. Bring to a gentle boil to dissolve the sugar and salt.
2. In another pot, briefly simmer the mustard seeds in cold water for about 30 seconds, then strain.
3. Place the drained mustard seeds in a mason jar and pour the hot vinegar mixture over them. Let cool for 30 minutes before sealing. Refrigerate; they keep up to two weeks.

Prepare the creamed spinach

1. Melt 3 tablespoons unsalted butter in a pan over medium heat. Add the minced garlic and sauté until fragrant. Add the baby spinach and stir until wilted. Season with salt and black pepper. Remove and set aside.
2. In the same pan, melt 1/2 cup butter and whisk in 8 tablespoons flour to make a roux. Cook briefly until it smells nutty but not browned.
3. Slowly whisk in beef broth, stirring until you reach a medium-thick sauce. Combine about 1 cup of the cream sauce with the cooked spinach and mix until fully incorporated.

Make the mushroom ragu

1. Heat 2 tablespoons avocado oil over medium heat. Add the chopped shallot and minced garlic and sauté until softened.
2. Add the sliced mushrooms and season with salt, pepper, and Herbs de Provence. Cook until the mushrooms release their liquid and become tender.
3. Transfer the mushroom mixture to the pan with the cream sauce and stir in the crumbled gorgonzola until it melts into the ragu. Adjust seasoning as needed.

Make the red wine reduction

1. In a small saucepan, melt 1 tablespoon butter over medium heat. Whisk in 1 tablespoon flour and cook until lightly browned.
2. Slowly whisk in 1 cup beef broth and 1 cup red wine. Simmer until reduced by about half, then finish by whisking in 3 tablespoons cold butter for a glossy, velvety sauce.

Prepare the croissant pinwheels

1. Preheat the Woodfire to Air Crisp/Woodfire at 350°F (177°C) for the air crisp function.
2. Roll out the crescent dough, spread a layer of creamed spinach, and roll the dough into pinwheels. Cook according to the air-crisp instructions—typically about 15 minutes—flipping halfway, until golden brown and flaky.

Grill the steak

1. Set the Woodfire to Grill on high and allow it to preheat.
2. Season the hanger steak with salt, pepper, and Dad Dust, then coat it evenly with Dijon mustard.
3. Once the grill is hot, place the steak on the grates and flip every few minutes for even char and crust development. Total cook time will be roughly 10–15 minutes for medium-rare; remove when the internal temperature reaches 125–130°F. Let rest 10 minutes before slicing.

Assemble the dish

1. Layer a croissant pinwheel, a spoonful of mushroom ragu, sliced steak, a drizzle of red wine reduction, and a few pickled mustard seeds. Finish with extra crumbled gorgonzola if desired and serve immediately.

Video

Notes

Dad Dust Recipe:

• 120 g granulated garlic
• 120 g granulated onion
• 1 tablespoon MSG

Nutrition

Calories: 908 kcal | Carbohydrates: 35 g | Protein: 30 g | Fat: 70 g | Saturated Fat: 34 g | Sodium: 2366 mg | Fiber: 5 g | Sugar: 10 g