Description
Ground Beef Wellington brings a classic British dish into weeknight dinner territory with pure comfort and flavor. Wrap tender seasoned beef in golden puff pastry for a meal that feels special without complicated techniques.
Ingredients
Scale
Protein:
- 1 lb ground beef (80/20)
Main Components:
- 1 sheet store-bought puff pastry
- 8 oz fresh mushrooms, finely chopped
Supporting Ingredients:
- 2 shallots, minced
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon fresh parsley, chopped
- 1 egg
- Salt
- Pepper
Instructions
- Pulverize the mushrooms and shallots into tiny, uniform pieces using a sharp knife to ensure even cooking and texture.
- Pour 2 tablespoons olive oil into a 10-inch skillet, heating at medium temperature (350°F). Toss minced shallots, cooking for 3-4 minutes until transparent and fragrant.
- Introduce finely chopped mushrooms to the skillet, stirring constantly for 6-7 minutes until all liquid evaporates and mixture turns golden brown.
- Sprinkle 1 teaspoon fresh thyme and 1 teaspoon parsley into the mushroom mixture. Season with ½ teaspoon salt and ¼ teaspoon black pepper. Remove from heat and let cool for 10 minutes.
- Spread 2 tablespoons Dijon mustard across the center of your rolled puff pastry, creating a thin, even layer.
- Carefully shape 1 pound ground beef into a compact rectangular log, positioned directly onto the mustard-coated pastry.
- Layer the cooled mushroom mixture evenly over the beef, leaving a 1-inch border around the edges.
- Gently fold pastry edges over the beef, sealing the sides and creating a tight package with no exposed meat.
- Whisk 1 whole egg and brush the entire surface of the pastry, ensuring complete coverage for a shiny golden finish.
- Transfer the Wellington onto a parchment-lined baking sheet, positioning it seam-side down.
- Slide the baking sheet into a preheated oven at 400°F (200°C), roasting for precisely 25-30 minutes until pastry turns deep golden and beef reaches 160°F internal temperature.
- Remove from oven and rest for 10 minutes before slicing to allow juices to redistribute throughout the meat.
Notes
- Chop mushrooms and shallots super fine to create a smooth, even texture that blends perfectly with ground beef.
- When sautéing mushrooms, let them cook until all moisture disappears to concentrate their rich, earthy flavor and prevent soggy pastry.
- Chill the assembled Wellington for 15 minutes before baking to help the pastry maintain its crisp, flaky structure and prevent shrinking.
- For gluten-free guests, swap traditional puff pastry with a gluten-free version and ensure all other ingredients are certified gluten-free.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Beef
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 4
- Calories: 550 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 38 g
- Saturated Fat: 12 g
- Unsaturated Fat: 22 g
- Trans Fat: 0.5 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 110 mg