Choosing the Right Cut of Steak

The first step in creating a perfect Dutch Oven Steak Wellington is selecting the right cut of steak. While filet mignon is the traditional choice, you can also use other tender cuts like ribeye or striploin. The key is to choose a cut that is well-marbled and will remain tender when cooked.

Preparing the Steak

Before cooking the steak, it is important to season it generously with salt and pepper. This will enhance the flavor of the meat. You can also add other seasonings like garlic powder or rosemary for additional flavor. Let the seasoned steak sit at room temperature for about 30 minutes to allow the flavors to penetrate.

Searing the Steak

To achieve a beautiful crust on the steak, sear it in a hot Dutch oven with a little oil. This will lock in the juices and add a depth of flavor. Sear the steak on all sides until it develops a golden brown color. Once seared, remove the steak from the Dutch oven and set it aside to rest.

Creating the Mushroom Duxelles

The mushroom duxelles is a key component of the Dutch Oven Steak Wellington. To make the duxelles, finely chop mushrooms and cook them with shallots, garlic, and thyme until they release their moisture. Continue cooking until the mixture becomes dry. This flavorful mushroom mixture will add richness and depth to the dish.

Assembling and Bakingthe Wellington

Now comes the exciting part - assembling and baking the Dutch Oven Steak Wellington. Roll out a sheet of puff pastry and spread a layer of the mushroom duxelles on top. Place the seared steak on the duxelles and wrap the pastry tightly around the steak, sealing the edges. Brush the pastry with an egg wash for a golden, glossy finish. Transfer the Wellington to a preheated Dutch oven and bake until the pastry is golden brown and the steak reaches your desired level of doneness. The result will be a beautifully cooked steak encased in a flaky, flavorful pastry.