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Ground Beef Wellington Recipe

this version of the classic Beef Wellington uses ground beef for a less expensive and easier version.
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Poor Man's Beef Wellington Recipe

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Rather than using an expensive steak cut, this ground beef wellington recipe uses easy to find, inexpensive ground beef and puff pastry sheets. But don’t be fooled…it is utterly delicious and decadent and is part of Country Living’s fabulously popular 50 Best Ground Beef recipes.
 
This easy Ground Beef Wellington recipe is one of my husband’s favorites and I pull it out for Valentines Day, anniversaries, and the occasional Sunday evening. Using ground beef keeps this recipe budget friendly and easier to make than the traditional medium rare, steak in the center version you often see. Your family will love it, also!

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!!!!

easy ground beef wellington is a dream to make. Budget friendly with ground beef and puff pastry.

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!

 
ingredients for easy beef wellington. Ground beef instead of steak!
 
If you want to up the game in this recipe, sub out button mushrooms for crimini or portabella. You’ll get a bit earthier flavor and an impressive looking dish from using more variety. This mushroom mixture is divine, however!
 
To REALLY impress, make a Duxelle.
 

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)

 
easy beef wellington. Ground beef instead of steak!
 
easy ground beef wellington with mushrooms and onions
 
step by step instructions for how to make ground beef wellingtons
 
You can sub out the mozzarella cheese for another soft white cheese for another great way to make this recipe even more impressive. But let me tell you, don’t feel for one second that making this recipe straight up the way it is written will give you a sub-par result. It won’t. This is delicious!
 
Tuck a few fresh herbs into the mixture to amp up the flavor even more! Fresh thyme is my personal favorite.
 
puff pastry ground beef wellingtons.
easy beef wellington ready to go into the oven.
 
To get the slits into the top of your dough without making a mess be sure to use a SHARP paring knife. Don’t skip basting the little wellingtons with a bit of beaten egg yolks or milk. The egg wash helps to take the bundles from great to AMAZING!

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.

 
Head’s up! If you, like me, are always on the look-out for easy, fast, and DELICIOUS family meals you NEED this cookbook from Ree Drummond. Sooo good! I’m pretty sure you will want to kiss me after you get this and try some. It makes my life so much easier! This and puff pastry :).
 
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 :)).

 

Poor Man's Beef Wellington Recipe

easy Ground Beef Wellington Recipe

this version of the classic Beef Wellington uses ground beef for a less expensive and easier version.
4.77 from 13 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: beef wellington
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes
Servings: 8 servings
Calories: 670kcal

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

(I like to add 1/2 cup of red wine to the gravy, it adds so much to the flavor of this recipe!)

Nutrition

Calories: 670kcal | Carbohydrates: 36g | Protein: 22g | Fat: 47g | Saturated Fat: 16g | Cholesterol: 115mg | Sodium: 634mg | Potassium: 472mg | Fiber: 1g | Sugar: 1g | Vitamin A: 230IU | Vitamin C: 1.7mg | Calcium: 46mg | Iron: 4.1mg

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.

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this version of the classic Beef Wellington uses ground beef for a less expensive and easier version of the classic! #groundbeef #wellington #puffpastry
hard or expensive. This easy version is made with ground beef and puff pastry and makes a fantastic dinner! #beefwellington #groundbeef #puffpastry
 
Other Ground Beef Recipes to try:
 
 Authentic Swedish Meatballs | These meatballs are BETTER than the IKEA version. A classic, Minnesota recipe that I learned from my years in a local MN cafe.
Minnesota Tater Tot Hotdish | Is there a more classic comfort food than Tater Tot hotdish? Probably not.
Quick & Eash Shepherd’s Pie | The ULTIMATE in using up leftovers, this comfort food is a family favorite!
 
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Comments

  1. 5 stars
    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!

    Reply

  2. 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.

    Reply

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