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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!
For a fun twist, try our Philly Cheesesteak Wellingtons!
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.
Puff pastry filled with ground beef might be one of the best little recipes ever. But hey, there is nothing wrong with knowing MORE easy little recipes…
This recipe takes about 30-40 minutes to cook which gives you a good amount of time to get them in the oven and work on your side dish, while it cooks. And, of course, don’t forget to serve up your ground beef wellingtons with some great red wine (why not use the same red wine for cooking this dish AND drinking with this dish :)).
easy Ground Beef Wellington Recipe
Ingredients
- 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
- salt and pepper, to taste.
Instructions
- 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 or baking pan.
- 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
Video
Notes
Nutrition
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.
Save this recipe to your Pinterest board so you can always find it..
Dilyn says
I’m late to comment because I made this months ago for our Christmas dinner, but wanted to let you know that this was AMAZING and such a hit with the family!! It is fancy enough to wow people and easy enough to pull off. Thank you for the great recipe! I will be making these again.
Nellie says
I am sooo glad to hear that! And thank you for taking the time to come back and let me know, I appreciate it!
Megan says
Are the mushrooms sliced or chopped? Does it make a difference?
Nellie says
You want them to be fairly small so they tuck in well but it doesn’t matter if they are sliced or chopped.
Rickie says
Do you have to use the wine/grape juice? Is there any other substitution?
Nellie says
I think a beef broth would be good but I haven’t tried it. If you do, let me know how it works.
Karen says
What other cheeses would work with this? I will be omitting the mushrooms. Excited to try it – looks delicious!
Karen says
I am going to try this soon (super excited!) Any other suggestions for other cheese options? I am looking for something different (how I came across this recipe) and I use mozzarella (w/ or w/o beef) often so wanted something different for that as well. Also, I will be omitting the mushrooms if that needs to be considered.
Nellie says
I like to use gouda with this :). Try a provolone or even swiss for a good tangy option.
Patti says
In the oven now! I knew you were a red head even before I saw your picture!
Nellie says
Really? Now I’m interested to know how that is possible ;).
Deloris says
Going to make these this week.. they look delish! What red wine did you use?
Nellie says
What a good question! I don’t know the brand but most definitely a cabernet!
Pauline says
Got a thumbs up from everyone! I needed a recipe to use up leftover puff pastry from Thanksgiving, and I had 90/10 ground beef and a package of mushrooms on hand. The only things I didn’t have were red wine and basil, so I subbed in Marsala and thyme and it was still delicious. I put my pastry bundles into a very hot 400 degree oven on parchment and the bottom of the puff pastry cooked just fine. Cooked until the center of the meat registered 155 and then let it sit for a few minutes til it was 160. Served with a truffle mashed potato and a salad for a really lovely dinner. Thanks for the recipe!
Nellie says
That sounds like a lovely dinner! I like the marsala and thyme substitution, I may try that myself next time!
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.
Jackey says
I love the recipe and will be trying it sooner
courtney says
Have you ever made with a cooked beef mixture? I love this recipe, but was thinking about substituting real ground beef with a plant based alternative but not sure what that would do to cooking times.
Nellie says
I have not tried it. Honestly, I think it would be good. I might be slightly worried about dryness. So maybe plan for a gravy on the end? If you try it let me know how it goes!
Mary says
I made this and it was delicious and really really easy! Using the meat recipe to make baked meatballs, what temperature and time do you recommend?
Nellie says
Ooooh, that is a really good question! I would try 375 degrees for about 15-20 minutes depending on their size. Let me know how that goes!
Mary says
Made tablespoon-sized meatballs (added minced onion, garlic, and some meatloaf seasoning) baked for 14 minutes at 357C/190F – wonderful! Thank you for the advice!
Nellie says
Yay!! So glad to hear it. Now I need to try that for myself :)
Mary says
Can’t wait to try this one. Sounds delish and easy to make
Nellie says
So easy! And feels fancy!
Colleen says
This is amazing.! I would love to address another awesome thing about this recipe. A gourmet meal for our elderly parents that have given up on trying to chew steak! I am going to have this as one entree for Christmas dinner. I think my parents will love it! Thank you !!!
Nellie says
What a good point!! It’s super fancy but so easy, isn’t it. And how sweet to think of your parents with this dish.
Brianna pena says
I was wondering in the list of ingredients when you are saying 1 Tbs of cream, do you mean heavy cream? Just want to be sure
Nellie says
Yes, heavy cream.
Lisa says
SO good!!!!
Nellie says
Yay!! Yep, agreed…so good!
Lindsey says
Help! Forgive me when I say this, i have a 1 year old whose molars are coming in.. well I got everything ready and just realized I bought phillo dough.. I’m trying to make it work anyways but do you have any suggestions on cooking temp/time?
Nellie says
Oh wow! I think you can but you will definitely get a different result. And my concern would be if the ground beef is cooked well enough. Did you try it? And how did it work?
Inid says
Most of my family does not like mushrooms… but I love them(!) This is going to sound extremely ridiculous, but does it have a pretty mushroom flavour- can I get away with using the mushroom mixture you think, or is there any suggestions you have to substitute in place if the mushroom mixture? I’d love it, I’m very confident of that, but I don’t want to have a complaining household. I’d so love to make this!!!
Nellie says
I don’t think it’s heavy in mushroom flavor but then again I like mushrooms. You might try zucchini or even potato (cook it first in the microwave or it won’t cook enough ). Good luck! Let me know how it turns out.
Jess says
I made these for supper tonight. They were enjoyed by all, and extremely easy to make with items I already had on hand. I found that the pastry browned too much in the oven for the full 40 minutes. However, the ground beef wasn’t thoroughly cooked at 30 minutes. It was delicious, despite the slightly over-dark crust. I will absolutely make it again. My six-year-old even wants it for lunch at school tomorrow. And that’s the best review I ever get.
Nellie says
Hooray!! I would recommend thinning the ground beef patty just a bit. And making sure the puff pastry stays really cold. Also, you could put a bit of a tent over the top to help it not over brown. But sounds like, you have a winner winner burger dinner!
Teresa says
Have you tried freezing them raw or cooked or is this a bad idea? I am making these this weekend 👌🏼
Nellie says
I haven’t. Because refreezing the pastry is sometimes a bad idea. Also, it make take a long time for the hamburger to cook in the center. But, they can be made ahead and popped into the fridge for a few hours until you are ready to bake.
Bobby Jo says
Made this last night for dinner, didn’t have red wine so I used a white wine that I had open. Delicious! My husband absolutely loved it!!
Nellie says
White wine! That’s a great idea. A yummy white sauce would be good. Hmmm, I might need to try that.
Summer says
Made this tonight for dinner and it was super delicious! My boyfriend and I inhaled it.
Nellie says
Hooray!! So glad. It’s a delicious recipe!
Beth Bonz says
This was an amazing dish. It was super easy and a less expensive version on the pocket book. I have wanted to make this dish ever since seeing it on Hell’s Kitchen. I made homemade Parmesan Risotto and a homemade beer bread to go with it.
Nellie says
That sounds like a delicious meal! So glad you enjoyed it and thanks so much for coming back and leaving a comment!
Julie says
Soooo delicious!
Thank you for a wonderful recipe! My whole family loved it!
Nellie says
So glad to hear that!!
Silvia says
I also made this yesterday to celebrate Valentine’s Day. It came up super good!
My husband doesn’t like mushrooms so I used about 4 oz, cut them super tiny and mixed them with very caramelized red onions, garlic, basil and Worcestershire sauce; I didn’t use red wine. For cheese I used a slice of provolone.
I served it with whipped mashed potatoes and even my picky daughter liked it!
I don’t believe I will wait until next Valentine’s Day to make it again ! :)
Katie Hutton says
We’re so glad you loved it!
Chris says
Hi,
This was our Valentine’s dinner last night. It was easy to make and very delicious. I will definitely keep the recipe.
I tried it with the red wine gravy but of that I’m not convinced, only used the tiniest bit but we both didn’t like it.
But thank you for sharing this awesome dinner idea, I looove the fact that you can prepare them in the morning.
Very best wishes
Chris and Tim from Mackay
Nellie says
Hooray!! So glad you enjoyed it and I appreciate the attempt on the red wine gravy, thanks for trying it!! And thank you for coming back to leave a comment…so appreciated!
Monica Collier says
I just made this tonight for dinner. It was AWESOME! Many compliments from my husband. I didn’t have any red wine, so I used some sweet white. Was kinda nervous, but it tasted fine. Will definitely make this again!!
Nellie says
Hooray!! Isn’t this a great recipe. I am so glad you enjoyed it as much as our family. I have heard many different subs for wine and the mushrooms and they all seem to work great. This recipe is very forgiving/
Jessica says
What would you sub mushrooms with? Picky husband :)
Nellie says
Probably more onions or just eliminate them altogether. I believe there are other comments from readers that have eliminated them and still loved this recipe!
Jeni B says
Oh my yum! This tastes so decadent! Even my chicken nugget and tater tot kiddo requests this. I’ve made it a few times but haven’t commented before. Thought I’d let you know that my family LOVES it–even the teenager comes to the table with no complaints about no phone when we have this! Thank you!!
Nellie says
Hooray! I have a teenager, as well, and know how big of a deal that is. Thanks for stopping back to comment!
Brooke says
I made this and had extra mushrooms and onion mixture. I added parmesan cheese rind thyme, 1 tablespoon butter, 4 tablespoons on flour and 2 cups of beef broth. It made the most delicious gravy to go over the top. I served mine with peas and mashed potatoes. I wish I had of remembered the mozzarella cheese but it was still delicious.
Chuck Lee says
Made this for four two nights ago to test. It was WOW. Last night made it for 40 people. The recipe multiplies quite easily and doesn’t affect the outcome. Men and women both were clamoring for the recipe. Just referred them to the web site. To keep the cost down used ordinary button mushrooms chopped. Worked well. Didn’t believe that three ounces of meat was sufficient. I was wrong. much more than that bursts the seams. Gave out many to go boxes because the finished product is quite large. Wonderful recipe. Will make this many times in the future.
Nellie says
LOVE THIS! Love that you made this but love even more that you made it for lots of friends. We are all about bringing together people and using food to do so. You just nailed that and beyond. Thank you!!
Pat Bohn says
I made this for my son after work last night…my son hates mushrooms, so instead I had some left over ham I chopped it up and used it in place of the mushrooms… my goodness you would have thought he had died and gone to heaven…he love it… another great recipe…just had to let you know
Nellie says
I’m so glad to hear it!! And that sounds like a wonderful change. Yum!
Christa W. says
Would it be possible to prep this ahead of time and freeze it before cooking?
Nellie says
It might. I haven’t ever done it because I’m not sure how the puff pastry would react to being refrozen. Especially after absorbing the moisture from the mushrooms. My recommendation would be to make everything in advance and then just put it together.
Kalypso says
It was date nite – last night and my boyfriend and I made it. It is rich and delicious. What a great meal. I asked him to get fresh geeen beans like the ones you have on the picture. We steamed them and we had mashed potatoes with the mushroom brown gravy with the wine. What a fantastic recipe, thank you!
Nellie says
Thanks so much for coming back here and letting me know! I love hearing that people made this with their family and enjoyed it. Green beans and mashed potatoes is my absolute fave with this dish. And good red wine. You did good :)
Brenda says
I tried this tonight and it was fantastic! Thanks for posting it.
Nellie says
Yay!! So glad to hear it!
Sarah says
I’ve made this a few times with a few variances – tonight’s is with dried morels and gruyere in lieu of the baby bellas and mozzarella. I’ve also decided to experiment with mixing beef marrow in with the meat. My picky dude loves this every time, and it’s fun to make!
Nellie says
mmmmmmm!!! Let me know how that goes, I’d love to try that variation!
Ellie says
I just made this for dinner and it was lovely!! I goofed with the puff pastry a little, made it too thin so the seams had to stay on top, but now I know for next time and there WILL be a next time! The wine was really nice in it too. Thanks for this!
Nellie says
I’m so glad! It’s always wonderful to have a simple recipe that is delicious, isn’t it! Thanks for coming back to let us know it worked. We appreciate you taking the time to do that!
David says
I was looking for a way to use ground beef other than what my wife calls my stand by dishes, hamburgers, taco rice, meatloaf, etc. So I did a little Google search and came across this little dish. Loved the recipe! Although like others said I am not a fan of the mushrooms. I just swapped them out for red and green peppers sauteed with the onions. I also did not have any red wine to add to the saute so I added a Red IPA microbrew beer. It definitely added to the flavor. The last change I made was to add real bacon bits to the pepper and onion saute when I put together the pastries. I did not serve it with gravy as was suggested, and it was just as good. I was thinking that if someone did not want to do the gravy they could drizzle beef consomme in place of the gravy. Any which way you look at it, I loved the recipe. Thanks!
Nellie says
I’m so glad you liked it and that it held up to the adjustments you needed. We find this to be such a versatile and tasty little dish, so glad you did too!
Stacey says
I have never eatten or made beef wellington before and this recipe was delicious! I seasoned the meat a bit more and added some of the sautéed onions and garlic to the beef with some wine…I omitted the mushrooms because I don’t like them. I made a vegetarian version for my daughter, but she did not get to partake in the wonderful beef gravy that really made everything come together. I served this with steamed broccoli and garlic mashed potatoes. I’m sure the sodium count was quite high on this dish, but it was a nice treat and I will definitely make it again! Delicious!
Nellie says
I’m so glad you had success and thank you so much for taking the time to come back here and tell us…it’s appreciated! I agree about that gravy, soooo good! Good to hear that omitting the mushrooms still met with good success. Those account for some of the liquid in the recipe so I’m glad that you were successful in a sub. Have a great week! ~Janel
Lorisha says
Is there a way to print your recipes?
Nellie says
Almost all of the recipes on NellieBellie have a printable format. Except this one. I know, the very one you happen on! Not helpful. We are currently working on revamping the recipe system to include printable recipe cards. Hope to have it soon!
Marie says
This was so delicious! I’ve never had mushrooms before, so I was skeptical, but I shouldn’t have been. I tried out several new recipes this week, and this one was by far my favorite. It even looked almost as good as the picture – a new thing for me, ha ha! Thank-you for a delicious dinner.
Nellie says
I’m so glad to hear that! And, I hear you about the recipes often not looking like the picture. I have that happen all the time :).
Nellie says
Whoa wait, did you say you have never had mushrooms before? I’m so glad this recipe got you to try them….so good, aren’t they!
Ashley says
Do you use lean hamburger? What is best, I’m wondering if it will get greasy if I use 80/20 or 85/15
Nellie says
I do use lean hamburger. I wouldn’t go with a super fatty mixture but it’s okay to have a bit of fat in it. The pastry absorbs some of the fat so you would most likely be okay regardless of what you choose.
Bennett says
It has been decades since I had a real beef wellington. In fact I have not seen it on a restaurant or steak house menu in decades either. The real deal is delicious with a tender medium rare fillet in the middle. But this sounds easier and delicious. so it is on my to do list.
Nellie says
Let me know how it goes! I love the real deal, as well. but this makes it easy for even a fairly novice cook to make. Yay!
Mark says
Not a big fan of mushrooms… Any ideas for something I can substitute in there instead? Would the dish be as good if I omitted it completely?
Nellie says
Onions, leeks, or anything similar would be delicious. But yes, the dish would still be good. It would need a gravy or sauce to give it some creaminess but…still yummy!
Lauren H says
It went really well! I made garlic spinach and mashed potatoes with it!
Nellie says
That sounds wonderful!!! You are making me hungry :).
Lauren H says
What sides did you make with yours? I think ill try this tonight for the family!
Nellie says
I usually do green beans and a kale salad or mashed potatoes. Yummy!! Tell me how it goes ;)
Joanne says
what type of gravy is everyone speaking of, bottled gravy
Nellie says
You know, I think that’s personal to what you feel comfy with. Bottled gravy or, if you know how…homemade. Either way is tasty!
Fred says
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!!!!
Nellie says
I’m so glad you tried it! Isn’t it lovely! You are more than welcome.
Toni says
Am I able to print your recipe?? If so, I’m not seeing where to do it. Thanks!
Nellie says
You are! The recipe is enclosed in a little box that has a print option in the right button.
Becky says
Omg this is heavenly! Thank you for sharing :)
Nellie says
Oh, did you make it? I sure hope so because you’ll be dreaming of it for weeks!
Lindsey says
This recipe sounds delicious and I’d like to entertain with it. Can you prepare everything beforehand and then bake 2 days later? Would the puff pastry get too soggy?
Nellie says
Sadly, I do think it would get quite soggy. Sorry!
Salesmunn says
I expect that if you make it ahead of time and freeze it, you may be okay.
Lesley Kupniewski says
Is there a way to make this without the mushrooms? I’m highly allergic and would like to not die. Lol.
Nellie says
Sure, I would try using onions and garlic instead. Please don’t die. Mushrooms aren’t worth it :).
{Adventuresindinner} says
I’ll say it again-love this recipe! Sorry I haven’t been by to visit the past couple of days. You’re on my sidebar and your updates aren’t popping up. I’ll investigate.
Bliss says
I’ve never made or tasted rich man’s beef Wellington either. Guess the poor man’s is as good a place as any to start.
~Bliss~
Janel says
I hadn’t either. Which is why I made it. I firmly believe in trying as many new things as within my ability. But alas, I couldn’t afford the real deal. That’s okay…I do say these must be as good!