Crown Steak Wellington
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 2 tablespoons olive oil, plus additional for basting steak & phyllo dough
  • 2 tablespoons unsalted butter
  • 2 sprigs rosemary
  • 2 7oz Omaha Steaks’ Private Reserve Rib Crown Steak, or Filet Mignon
  • 2 cups portobello mushrooms, finely chopped & packed
  • 2 medium shallots, chopped
  • 2 cloves garlic, minced
  • Dijon mustard
  • Prosciutto
  • Phyllo dough sheets, approximately 6 layers per steak
  • 2 eggs, beaten
  • Kosher salt and fresh ground peppercorn, to taste
  1. Preheat oven to 400℉.
  2. Under cold water rinse steaks. Pat dry with paper towel. Brush steaks with oil & season generously with kosher salt & peppercorn.
  3. Over high heat, spoon 1 tablespoon each oil & butter into a cast iron pan. Add whole sprigs of rosemary & steaks, searing 2 minutes per side encrusting exterior of the steak. Remove steaks from heat & plate uncovered in the freezer for 15 minutes, yielding the internal cooking process.
  4. Meanwhile, in food processor pulse together mushroom, shallot & garlic. Then in a sauté pan, over medium heat, cook down mushroom mixture in 1 tablespoon butter until moisture near-evaporated & paste-like in consistency. Remove from heat & set aside.
  5. Remove steaks from refrigerator. Brush the refrigerated steaks in mustard, then using a spatula spread mushroom mixture over steak. Wrap meat entirely & securely in prosciutto.
  6. Lightly caress phyllo dough in an egg wash consisting of beaten eggs & oil.
  7. Wrap steak in layers of washed phyllo dough. Season top of dough with salt and pepper. Place cloaked steaks seam-side down in oven for 12-15 minutes, or until exterior pastry golden brown & internal temperature registers 130℉.
  8. Rest on cooling rack for 5-10 minutes, then serve.
Recipe by "A Bachelor and His Grill" at