Tomahawk Steak Wellington

We thought we’d bring this classic into the new age!


Equipment needed:

Vacuum Sealer & Bag

Sous Vide

Food Processor


Sautee Pan

Baking sheet

Parchment Paper

Mixing bowl

Butter knife

Baking sheet




  • 1 Giant Certified Angus Beef Tomahawk Rib Eye Steak
  • 1/4 Cup Motley Mustard
  • 1 Pound White Mushrooms
  • 2 Rosemary Sprigs
  • 200 Grams Prosciutto
  • 2 Tablespoons Butter
  • 2-4 Tablespoons Brisket Fixx
  • 1 box (2 pieces of puff pastry)
  • 2 eggs


Generously season all sides of the Tomahawk Steak with Brisket Fixx & Vacuum Seal. (I find this is where the food saver rolls come in best as you can make a bag long enough for the steak with bone) and place in a preheat Sous Vide @ 135F for 4 Hours

*If you don’t hav a vacuum sealer & sous vide, you can bake in your oven until you reach an IT of 135F

While the steak is cooking, run the mushrooms through the food processor, along with the leaves from the rosemary and chop until it has the consistency of minced garlic.

Preheat a sautee pan over medium heat and add butter, spreading around butter to grease entire pan.  Add the mushroom/rosemary mixture and sautee, stirring often until the moisture disappears.  Once finished, transfer to a plate, spreading out evenly to allow it to cool.

Once the steak has reached it’s time in the sous vide (or IT in oven), allow it to rest for 30 minutes.

Use parchment paper to lay down 2 pieces of puff pastry (snug tight against each other)and use a rolling pin to gently spread it out (it should add another 2ish inches to each side.

On top of the puff pastry, gently lay out prosciutto, slightly overlapping pieces.  (it should take about 12 pieces…2 deep, 6 across)

Spread out the duxelle (mushroom/rosemary mixture evenly on top of the prosciutto, leaving about a 1/2 inch border before the edge.

Gently lay meat in the centre of the duxelle and carefully wrap the meat using the parchment paper to wrap the pastry, prosciutto & duxelle around the steak.  Gently press the seams to “fasten” the pastry together

In the mixing bowl, beat the eggs to use as an egg wash.  Use the brush to brush the egg wash over the exposed sides.

Flip the wellington over on to the a baking sheet that has parchment paper on it.

Use egg wash to cover the final “display” side and place in preheated oven at 400F for 45 minutes.



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