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I made this dish last night……..It was GREAT!!!!!! My wife loved it!
You were right, the beef gravy took the flavor to a whole new level. Thank You!!!!

Some of us (ahem, me) would love to be able to count on a recipe to repeatedly deliver awesome flavor and LOOK AMAZING every time they make it. Consistently. Without fail.
This is that recipe. Master this recipe and you will have a gorgeous meal in your back pocket whenever you need it.
The best part is that mastering this recipe isn’t a difficult thing. Easy! You have puff pastry sheets as a secret weapon.
Easy Ground Beef Wellington for the win!

What is Duxelle?
It is simply mushrooms, garlic, and some thyme pulverized in the food processor and cooked up on a saute pan with some olive oil. For a good recipe and instructions check out the ultimate Beef Wellington recipe, in my opinion (this one uses filet mignon and is MUCH more expensive and more difficult than my recipe. But, it has great instructions for the Duxelle)





Can you make a ground beef Wellington in advance?
Yes! But only for about 12-24 hours. Make up the wellingtons without the final egg wash and put them into the fridge as soon as they are finished. Baste them and cook them while fully cold. Add an additional 10-15 minutes to the time, to account for the extra chilly temperature they are when they go in.
Rikki says
The only issue i encountered is the bottom of my wellingtons staying raw. I cooked for 40 min then had to flip to allow bottoms to cook. I think it was the amount of fat maybe although I used 90/10 ground beef.
Nellie says
Oh no, I’m sorry you had that problem. No fun! My recommendation is to put them on parchment paper and be sure that they are cold when they go into the oven so the fat from the pastry doesn’t leek out before it cooks.