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.
easy Ground Beef Wellington Recipe
this version of the classic Beef Wellington uses ground beef for a less expensive and easier version.
- 2 eggs beaten
- 1 1/2 pounds ground beef
- 4 tablespoons saltine crackers or bread crumbs, crushed
- 2 tablespoons dried parsley
- 1 teaspoon salt
- 1 tablespoon cream
- 3 tablespoons butter
- 1 small onion chopped fine
- 4 cloves garlic minced
- 8 ounces baby bella mushrooms
- 1/2 cup red wine or grape juice
- 1 teaspoon basil
- mozzarella cheese optional
- 2 sheets puff pastry
- Heat oven to 400 degrees.
- Mix first 6 ingredients together well. Set aside.
- In a large saucepan melt butter. Add onion and mushrooms.
- Cook on medium high heat until mushrooms sweat and onions are translucent.
- Turn down to medium while you add the garlic, red wine, and basil.
- Turn the heat back up to high and continue to cook until reduced. Remove from heat. Cool.
- Lightly grease a cookie sheet.
- On a lightly floured surface lay out pastry sheets. Cut each sheet into 4 squares
- Spread mushroom mixture across each square. Top with thin layer of mozzarella cheese
- Put 1/2 cup of meat mixture (formed into flattened balls) on top.
- Pull corners up over meat and pinch edges together. (don’t worry if this is tricky, it is for everyone…it isn’t just you!)
- Put the bundles on a cookie sheet with seam side down. Cut small slits on top and brush the tops with cream or beaten egg.
- Bake for 30-40 minutes (at 400 degrees) or until golden brown and meat is cooked through.
- Serve with brown gravy
(I like to add 1/2 cup of red wine to the gravy, it adds so much to the flavor of this recipe!)
Make sure you come back here and let me know how this recipe turned out for you. We love to hear about the special dinners and events that so many of you are making this recipe for.
For the best results, serve with a slice of my vintage chocolate cake and red wine. I mean…yum!