by David Olson


Private Reserve Rib Crown Wellington

This date-night steak-of-steaks recipe is served from pan to plate in less than a hour and best paired with a bottle of cabernet, great music and better company.

7 oz. of impeccable beef seared and encrusted at 600F to blue-rare perfection, then brushed with a sumptuous, earthy portobello-shallot duxelles and cloaked in smoky Italian prosciutto.

This masterpiece is wrapped in flaky, tender layers of olive oil and sea salt-caressed phyllo dough, seasoned liberally, roasted until golden brown and consumed one mouth-watering, divinely-delectable bite at a time.

To learn more on the Private Reserve Rib Crown, read this.


-2 tablespoons olive oil, plus additional for basting steak & phyllo dough
– 2 tablespoons unsalted butter
– 2 sprigs rosemary
– 2 Omaha Steaks Private Reserve Rib Crown Steaks
– 2 cups portobello mushrooms, finely chopped & packed
– 2 medium shallots
– 2 cloves garlic
– Dijon mustard
– Prosciutto
– Phyllo dough sheets, approximately 6 layers per steak
– 2 eggs, beaten
– Kosher salt and fresh ground peppercorn, to taste

Rib Crown - 500

Omaha Steaks Private Reserve Rib Crown


1. Pre-heat oven to 400F.

2. Under cold water rinse steaks. Pat dry with paper towel. Brush steaks with oil & season generously with kosher salt & peppercorn. 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.

3. 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.

4. 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.

5. Lightly caress phyllo dough in an egg wash consisting of beaten eggs & oil.

6. 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 130F.

7. Rest on cooling rack for 5-10 minutes, then serve.

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About the Author

Hello, I'm David from I’m madly in love with creating amazing food, tossing back a fantastic chilled beverage (or 2), laughing loudly, & traveling the Globe in search of epic adventure!

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