Ground Beef Wellington | Nik Snacks ~ Nik Snacks

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On 9:55 AM by Nikki @ NikSnacks in , , , , , ,    2 comments
Ground beef wellington is an easy weeknight entree that can quickly become a fancy date night or special occasion meal at home.

While the original version is essentially a high-priced, lightly seared hunk of beef wrapped in a flaky pastry shell, this budget-friendly version is simple yet decadent.

I'm not going to torture you with more photos of brown food

Plain ground beef alone is too greasy. I scored some USDA Prime ground beef on sale and used it here. The flavor and texture were both improved with the higher quality meat. I suggest an 80/20 mix but 90/10 is also acceptable. Just add an additional egg to the mix.

Add a beaten egg and a teaspoon of Dijon mustard to help bind everything together. That beef mix alone would be delicious in a pot pie, but when rolled up with wine-braised mushrooms, a little mustard and sliced pancetta, this little baby really sets dinner off. Give yourself and your dinner some gourmet flavor hidden within a golden brown crackling crust.

Ground Beef Wellington
Yield: Serves 3-4, 2 pieces each

2 tablespoons extra-virgin olive oil
16 oz (1lb) crimini or white button mushrooms, sliced
1/2 cup white onion, chopped
4 cloves garlic, peeled and roughly chopped
2 sprigs fresh thyme, leaves only (optional)
1/2 cup sherry, brandy or Cognac
Kosher salt and freshly ground black pepper

For the Beef:

2/3 lb ground beef, cooked and cooled
2 large eggs
Kosher salt and freshly ground black pepper
6 thin slices uncured pancetta or prosciutto
1 Tablespoon Dijon mustard
1 sheet puff pastry, thawed if using frozen
2 Tablespoons heavy cream or water
1/2 teaspoon coarse sea salt

1. Preheat oven to manufacture's directions on the puff pastry.

2. Add olive oil to a large saute pan on medium-high heat. Add mushrooms, onions, garlic, thyme (if using) and cook for 8 to 10 minutes until most of the liquid has evaporated. Add 1/2 cup sherry or Cognac and cook for an additional 8-10 minutes until most of the liquid has evaporated. Season with salt and pepper and set aside to cool.

3. Roll out puff pastry on a sheet pan. Shingle the pancetta or prosciutto so it forms a long row and large rectangle. Use a rubber spatula to smear Dijon mustard lightly all over. Cover mustard and prosciutto with a layer of mushrooms. 

4. Season the surface of the mushrooms with salt and pepper. Crack an egg into the ground beef. Stir to combine. Season with salt and pepper. Top mushrooms with the beef mixture.

5. Whisk together 1 egg and heavy cream or water in a small bowl to create an egg wash.

6. Fold the pastry over the filling to completely enclose. Press to seal the edges tightly with the tines of a fork.

7. Transfer to a large baking sheet and brush with the egg wash. Bake until starting to turn golden brown, 20 minutes.

8. Remove from the oven and let rest for 5 minutes. Transfer to a large serving platter. Slice and serve warm.

Dinner is served!


foodiejudie said...

I presume onions go in with mushrooms?

Nikki @ NikSnacks said...

Yes! They do. Thank you for pointing out that omission in the instructions.