Think beef Wellington is just for the snobs? This ground beef version makes it doable (and delicious) for all of us.
The idea of beef Wellington is amazing. Who wouldn't like a perfectly cooked filet mignon wrapped up in flaky, buttery puff pastry? No one, except your poor wallet. I cringe when I look at the price of a little filet for one in the grocery store, let alone one a size that could feed a family. This beef Wellington has all the flavor of the classic English dish but with a more budget-friendly, everyday cook approach. You won't find any foie gras or filet mignon in this recipe, but you'll still have one heck of a tasty, wallet-friendly dinner the whole family will enjoy.
Easy ground beef Wellington recipe
- 1 tablespoon extra virgin olive oil
- 1 carrot, diced
- 1/2 cup diced mushrooms
- 1 large shallot, minced
- 2 garlic cloves, minced
- 1/2 cup frozen peas
- 1 tablespoon chopped parsley
- 1/4 teaspoon Herbes de Provence
- Salt and pepper, to taste
- 1 pound ground beef
- 1 egg, beaten
- 1 sheet puff pastry, thawed
- Preheat the oven to 350 degrees F.
- In a large skillet, heat the olive oil over medium heat.
- Add the carrot, mushrooms, shallot and garlic, and sauté for 5 to 7 minutes, until softened.
- Add the peas, parsley, Herbes de Provence, salt and pepper, and cook for 1 more minute.
- Place the beef in a large bowl.
- Add the cooked vegetable mixture and half the beaten egg to the bowl. Mix together until thoroughly combined, using a spatula or your hands.
- Roll the puff pastry out with a rolling pin on a clean, floured surface.
- Place the beef mixture on top of the puff pastry, and shape it into a log.
- Brush the remaining beaten egg around the edges of the puff pastry, and fold the pastry over like a burrito.
- Place on a foil-lined baking sheet seam side down, and brush the top with whatever remaining egg there is.
- Bake for about 50 minutes, until golden brown and flaky on top.
- Let cool for about 10 minutes before slicing and serving.
More ground beef recipes
Beef orzo skillet
Individual chili casseroles topped with cornbread