There’s something truly delightful about a well-crafted Beef Wellington. Known for its sophistication and hearty flavors, this dish can now easily be prepared at home with ground beef. In this recipe, we’re adapting the classic dish into something that’s both cost-effective and approachable for home cooks while retaining the luxurious flavors that make Beef Wellington so beloved.
Ingredients
For this recipe, you’ll need the following ingredients:
- 1 lb ground beef
- 1 sheet puff pastry, thawed
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, finely chopped
- 1 teaspoon thyme
- Salt and pepper to taste
- 1 egg, beaten
- 2 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce
Equipments
You’ll need the following equipment:
- Large skillet
- Baking tray
- Pastry brush
- Sharp knife
- Mixing bowls
- Rolling pin
How to Make Ground Beef Wellington Recipe – Step By Step
Step 1 – Prepare the filling
In a large skillet over medium heat, add olive oil. Sauté chopped onions until they become translucent, then add garlic. Allow it to become fragrant before stirring in the chopped mushrooms and thyme. Cook until the mushrooms have released their liquids and it has evaporated. Season with salt and pepper. Set mixture aside to cool.
Step 2 – Mix the ground beef
In a mixing bowl, combine ground beef, Worcestershire sauce, and Dijon mustard. Mix until well incorporated. Once the mushroom mixture has cooled, fold it into the ground beef. This combination will form the flavorful core of your Wellington.
Step 3 – Shape the beef mixture
Lay out a large piece of plastic wrap on your counter. Spread the beef mixture onto it, shaping into a log. Ensure it’s compact to hold the shape. Wrap the plastic tightly around the log and chill in the refrigerator for at least 30 minutes. This step helps macerate flavors and maintain the shape for baking.
Step 4 – Roll the puff pastry
Preheat the oven to 400°F (200°C). On a floured surface, gently roll out the puff pastry to a size that will comfortably wrap around the beef mixture. Place the chilled beef log onto the pastry. Carefully remove the plastic wrap.
Step 5 – Wrap the beef log
Brush the edges of the puff pastry with beaten egg. Roll the pastry over the beef log, ensuring snug wrapping, then press to seal. Tuck in the sides and seal the edges with more egg wash.
Step 6 – Bake the Wellington
Transfer the wrapped log onto a baking tray, seam side down. Brush the surface with remaining egg wash for a glossy finish. Make shallow slits on top for steam to escape. Bake in the preheated oven until golden brown, approximately 25 to 30 minutes.
How to Serve Ground Beef Wellington Recipe
Allow the Wellington to cool slightly before slicing. Serve it alongside roasted vegetables or a simple green salad to balance its richness. For an extra touch, consider a side of red wine jus for drizzling over each slice.
Recipe Success Tips & Suggestions
Ensure the mushroom mixture is well-cooked and moisture-free to prevent a soggy pastry. Chill the beef mixture adequately. If desired, additional flavors like prosciutto or pâté can be layered for extra luxury.
High Protein Hearty Delight: Elevated Ground Beef Wellington
Looking to boost the protein content of this delicious dish? Add a layer of prosciutto around the beef mixture before wrapping it in pastry. The prosciutto not only enhances flavor but also adds an elegant touch to this comforting dish, making it a complete protein-packed meal.
Consider incorporating ground turkey or bison to augment the protein levels further. Enjoy the subtle change in flavor while maintaining the essence of classic Wellington.
Low Carb Wellington Wonder: A Trimmed Take on Ground Beef Wellington
For those seeking a lower carbohydrate option, consider wrapping the beef log in a combination of almond flour and flax meal-based pastry. This alternative retains the textural appeal of typical pastry while significantly reducing carb intake.
Replacing the puff pastry with a sheet of cauliflower dough also works splendidly. This adjustment preserves Wellington’s classic features and provides a veggie-based, low-carb twist.
Storage Instructions
Leftover Beef Wellington can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, wrap the cooled Wellington tightly in aluminum foil and freeze for up to 2 months. Reheat in a 325°F oven for about 20 minutes or until warmed through, ensuring the pastry remains crisp.
FAQs
- Can I use different meats in the Wellington? Absolutely! While ground beef is traditional, feel free to experiment with ground chicken, turkey, or lamb.
- What can I substitute for puff pastry in a low-carb diet? Try cauliflower dough or an almond flour-based pastry for a low-carb variation.
- Is it necessary to chill the beef mixture? Yes, chilling helps maintain the beef log’s shape and allows flavors to meld effectively.
- How can I prevent the pastry from becoming soggy? Ensure your mushroom mixture is dry and use a barrier like prosciutto to protect the pastry from moisture.
- Can I prepare the Wellington ahead of time? Yes, prepare up to wrapping in pastry and store in the refrigerator for up to 24 hours in advance. Bake it when ready to serve.
Culinary Masterpiece Awaits: Share Your Flavorful Success
This Ground Beef Wellington is a fantastic fusion of luxury and comfort. Whether you’re impressing guests or treating yourself to a special meal, it’s sure to satisfy. Try it today, and let us know how yours turned out! Share your creations on social media or leave us a comment below.
Ground Beef Wellington Recipe
Ingredients
Main Ingredients
- ground beef
- puff pastry
- olive oil
- onion
- garlic
- mushrooms
- thyme
- Salt and pepper
- egg
- Dijon mustard
- Worcestershire sauce
Instructions
Steps
- In a large skillet over medium heat, add olive oil. Sauté chopped onions until they become translucent, then add garlic. Allow it to become fragrant before stirring in the chopped mushrooms and thyme. Cook until the mushrooms have released their liquids and it has evaporated. Season with salt and pepper. Set mixture aside to cool.
- In a mixing bowl, combine ground beef, Worcestershire sauce, and Dijon mustard. Mix until well incorporated. Once the mushroom mixture has cooled, fold it into the ground beef. This combination will form the flavorful core of your Wellington.
- Lay out a large piece of plastic wrap on your counter. Spread the beef mixture onto it, shaping into a log. Ensure it's compact to hold the shape. Wrap the plastic tightly around the log and chill in the refrigerator for at least 30 minutes. This step helps macerate flavors and maintain the shape for baking.
- Preheat the oven to 400°F (200°C). On a floured surface, gently roll out the puff pastry to a size that will comfortably wrap around the beef mixture. Place the chilled beef log onto the pastry. Carefully remove the plastic wrap.
- Brush the edges of the puff pastry with beaten egg. Roll the pastry over the beef log, ensuring snug wrapping, then press to seal. Tuck in the sides and seal the edges with more egg wash.
- Transfer the wrapped log onto a baking tray, seam side down. Brush the surface with remaining egg wash for a glossy finish. Make shallow slits on top for steam to escape. Bake in the preheated oven until golden brown, approximately 25 to 30 minutes.