GROUND BEEF WELLINGTON RECIPE | BUDGET-FRIENDLY AND EASY!
this version of the classic Beef Wellington uses ground beef for a less expensive and easier version. Perfect for a budget-friendly, special meal!
Provided by Nellie
Categories Main Course
Total Time 65 minutes
Prep Time 30 minutes
Cook Time 35 minutes
Yield 8
Number Of Ingredients 15
Steps:
- Heat oven to 400 degrees.
- Mix the first 6 ingredients together well. Set aside.
- In a large saucepan melt the butter. Add minced onion and mushrooms.
- Cook on medium high heat until mushrooms sweat and onions are translucent.
- Turn the heat down to medium while you add the garlic, red wine, and basil.
- Turn the heat back up to high and continue to cook until the liquid is reduced. Remove from heat. Cool.
- Lightly grease a cookie sheet or baking pan.
- On a lightly floured surface lay out the 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
Nutrition Facts : Calories 670 kcal, CarbohydrateContent 36 g, ProteinContent 22 g, FatContent 47 g, SaturatedFatContent 16 g, CholesterolContent 115 mg, SodiumContent 634 mg, FiberContent 1 g, SugarContent 1 g, ServingSize 1 serving
BEEF WELLINGTON RECIPE - NYT COOKING
In this British classic, tender beef fillet is blanketed with browned mushrooms and shallots, then wrapped in layers of prosciutto and buttery puff pastry before being baked until golden and flaky on the outside, juicy and rare within. Worthy of the most elegant, blow-out meal, save this one for Christmas, New Year’s Eve or your next big birthday. One thing to note: You really do need a full pound of puff pastry here to cover all the meat, so if your package weighs less (some brands weigh 12 ounces), you’ll need to supplement with another package.
Provided by Melissa Clark
Total Time 2 hours
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Using kitchen twine, tie the tenderloin into a 12-inch log, folding the thinner end onto itself. (Use your hands to squeeze the meat into a log. You can be aggressive here.)
- Place pancetta in a cold 12-inch skillet. Cook over medium heat, stirring occasionally, until pancetta starts to brown, 6 to 8 minutes.
- Add butter, raise heat to high, and stir in mushrooms and shallot. Cook until the liquid released by the mushrooms has cooked off, 4 to 7 minutes. Reduce heat to medium and continue to cook until mushrooms are browned, stirring frequently, another 18 to 23 minutes. (Take your time here, you want a deep golden color for the best flavor.) Scrape bottom of the skillet as necessary to prevent burning.
- If the pan looks dry, drizzle in a little olive oil, then stir in garlic and thyme leaves. Cook until fragrant, another 1 to 2 minutes. Stir in sherry, scraping up the browned bits on the bottom of the pan. Scrape mixture into a medium bowl to cool. (Do not add salt at this point.)
- In the same skillet, heat 2 tablespoons olive oil over medium-high. Season beef generously with salt and pepper, then sear on all sides until browned, 1 to 2 minutes per side. Transfer to a plate, and cool slightly. Remove any twine. Brush meat all over with mustard.
- On a clean work surface, overlap long sheets of plastic wrap (about 15-by-15 inches). Place prosciutto slices on top to make about a 14-by-7-inch rectangle, arranging them in an even layer and overlapping the pieces slightly. Spread cooled mushroom mixture on top.
- Place beef along one long end of the prosciutto slices, and roll prosciutto tightly around beef. Wrap tightly with plastic wrap, twisting both ends like a candy wrapper. Chill in the refrigerator for at least 30 minutes and up to overnight.
- Meanwhile, heat oven to 400 degrees, and line a rimmed baking sheet with parchment paper. In a small bowl, whisk together egg and 1 teaspoon water. Lay puff pastry out on the prepared baking sheet, lightly draping over edges. (The pastry needs to be at least 14-inches long and 13-inches wide to cover the beef; if not, roll it out as needed.)
- Carefully unwrap and place chilled log along the edge of one long side of puff pastry. Roll beef up tightly, then place it seam-side down on the baking sheet. Tuck puff pastry over the ends of the beef to cover them, pinching to seal and folding underneath. Brush top and sides of pastry with egg wash, and use a small sharp knife to cut a few slits into the top of the pastry.
- Bake until a thermometer inserted in the center reads 115 degrees for rare, 25 to 35 minutes. (This timing will yield rare pieces at the thicker end and medium done pieces at the thinner end of the loin.) Remove from oven and let rest for 10 minutes, then slice and serve while warm.
More about "ground beef wellington puff pastry recipes"
BEEF WELLINGTON | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 135 minutes
Cuisine European
Calories 475 calories per serving
Preheat the oven to 220°C/fan 200°C/gas mark 7. Heat 1 tbsp oil in a large pan over a high heat. Season the beef with freshly ground black pepper, then put in the pan and sear for 1 minute on each side, until browned all over. Set aside to cool.
Roll out a third of the pastry into a long rectangle, just slightly larger than the length and width of the beef fillet. Place on a non-stick baking tray and prick well with a fork. Chill in the fridge for 15 minutes, then bake in the oven for 12 minutes, until brown and crisp. Remove from the oven and allow to cool.
Heat the remaining oil in the pan. Add the mushrooms and shallots and cook over a medium heat for 5-10 minutes, until all the liquid has evaporated. Add the garlic and cook for a further minute. Tip into a bowl and stir through the pâté and herbs.
Roll out the remaining two-thirds of the pastry into a rectangle large enough to enclose the fillet. Place the beef on the cooked pastry and cover the top and sides with the mushroom mixture. Lay the rolled-out pastry over the top, tucking it under the pastry base to secure. Slice any trimmings into lengths and lay over the top to create a diamond effect, then brush the pastry with the egg yolk.
Cook in the oven for 30 minutes, then reduce the heat to 200°C/fan 180°C/gas mark 6 and cook for a further 15 minutes, until golden and crisp. Remove from the oven and rest for 10 minutes before slicing and serving.
BEEF WELLINGTON RECIPE | GORDON RAMSAY RECIPES
From gordonramsay.com
Total Time 3 hours 10 minutes
Category Beef
BEEF WELLINGTON RECIPE | GORDON RAMSAY RECIPES
From gordonramsay.com
Total Time 3 hours 10 minutes
Category Beef
EASY BEEF WELLINGTON RECIPE - HOW TO MAKE BEEF ... - DELISH
From delish.com
Reviews 4.9
Total Time 2 hours 30 minutes
Category dinner
Calories 637 calories per serving
- Using kitchen twine, tie tenderloin in 4 places. Season generously with salt and pepper. Over high heat, coat bottom of a heavy skillet with olive oil. Once pan is nearly smoking, sear tenderloin until well-browned on all sides, including the ends, about 2 minutes per side (12 minutes total). Transfer to a plate. When cool enough to handle, snip off twine and coat all sides with mustard. Let cool in fridge. Meanwhile, make duxelles: In a food processor, pulse mushrooms, shallots, and thyme until finely chopped. To skillet, add butter and melt over medium heat. Add mushroom mixture and cook until liquid has evaporated, about 25 minutes. Season with salt and pepper, then let cool in fridge. Place plastic wrap down on a work surface, overlapping so that it’s twice the length and width of the tenderloin. Shingle the prosciutto on the plastic wrap into a rectangle that’s big enough to cover the whole tenderloin. Spread the duxelles evenly and thinly over the prosciutto. Season tenderloin, then place it at the bottom of the prosciutto. Roll meat into prosciutto-mushroom mixture, using plastic wrap to roll tightly. Tuck ends of prosciutto as you roll, then twist ends of plastic wrap tightly into a log and transfer to fridge to chill (this helps it maintain its shape). Heat oven to 425°. Lightly flour your work surface, then spread out puff pastry and roll it into a rectangle that will cover the tenderloin (just a little bigger than the prosciutto rectangle you just made!). Remove tenderloin from plastic wrap and place on bottom of puff pastry. Brush the other three edges of the pastry with egg wash, then tightly roll beef into pastry. Once the log is fully covered in puff pastry, trim any extra pastry, then crimp edges with a fork to seal well. Wrap roll in plastic wrap to get a really tight cylinder, then chill for 20 minutes. Remove plastic wrap, then transfer roll to a foil-lined baking sheet. Brush with egg wash and sprinkle with flaky salt. Bake until pastry is golden and the center registers 120°F for medium-rare, about 40 to 45 minutes. Let rest 10 minutes before carving and serving.
BEEF WELLINGTON RECIPE - BBC FOOD
From bbc.co.uk
Reviews 5
- Allow the beef Wellington to rest, covered with foil, for 15 minutes before carving. Slice into thick slices and serve with the hot tarragon sauce.
BEEF WELLINGTON RECIPE - FOOD NETWORK
Reviews 4.3
Total Time 45 minutes
Category main-dish
- Serving Suggestion: Serve with green beans amandine. For dessert serve with cheesecake topped with sliced strawberries.
BEEF WELLINGTON RECIPE | NANCY FULLER | FOOD NETWORK
Reviews 4.4
Total Time 4 hours 10 minutes
Category main-dish
- Roast until a thermometer inserted into the beef reads 120 degrees F, about 40 minutes. Remove from the oven and rest for 20 minutes before slicing into 1-inch-thick pieces. The temperature will rise to 125 degrees F, leaving you with a nice ruby red medium rare.
BEEF WELLINGTON RECIPE | NANCY FULLER | FOOD NETWORK
Reviews 4.4
Total Time 4 hours 10 minutes
Category main-dish
- Roast until a thermometer inserted into the beef reads 120 degrees F, about 40 minutes. Remove from the oven and rest for 20 minutes before slicing into 1-inch-thick pieces. The temperature will rise to 125 degrees F, leaving you with a nice ruby red medium rare.
BEEF WELLINGTON WITH GREEN SAUCE RECIPE - BON APPéTIT
From bonappetit.com
Reviews 4.5
- Transfer beef Wellington to a platter and serve with sauce alongside for spooning over slices.
BEST BEEF WELLINGTON BITES RECIPE-HOW TO MAKE ... - DELISH
From delish.com
Reviews 4.7
Total Time 35 minutes
Category appetizers
- Preheat oven to 400 degrees F. Line two large baking sheets with parchment paper. Heat oil in a large skillet over medium-high heat. Pat meat dry with paper towels. Season all over with salt and pepper. Add to skillet and sear all over, until browned, about 2-3 minutes. Remove from heat and clean skillet. Melt butter in the same skillet over medium heat. Add mushrooms and shallots and sauté until tender. Season with salt and pepper. Stir in rosemary and remove from heat. On a lightly floured surface, unfold puff pastry. Roll each sheet into a large square, about 1/8"-thick. Cut each into 16 squares. Place one piece of meat onto each square and dollop with about a teaspoon of mustard. Top the meat with about a tablespoon of the mushroom mixture. Fold pastry edges over the meat and pinch to seal. Place on baking sheets and brush with egg wash. Bake 14-16 minutes or until golden-brown. Garnish with rosemary sprigs before serving.
GORDON RAMSAY BEEF WELLINGTON - GORDON RAMSA'S CHRISTMAS ...
From redonline.co.uk
Total Time 1 hours 5 minutes
Category パン
- Trim the beef of any sinew and season well with salt and pepper. Heat the olive oil in a large frying pan over a high heat, add the fillet and quickly sear the outside all over for about 5 minutes until evenly browned, turning as necessary. Transfer to a plate and while still hot, brush all over with mustard. Set aside to rest. For the duxelles, put the mushrooms, chestnuts and garlic in a food processor with a little salt and pepper and blend to a fine paste, stopping to scrape down the sides a few times. Heat a dry large frying pan. Scrape the mushroom paste into the pan and add the thyme leaves. Cook over a high heat, stirring occasionally, to drive off the moisture and intensify the flavour. The duxelles must be sufficiently dry otherwise it will make the pastry soggy; the mixture should adhere easily. Spread out on a tray to cool. Place a large piece of cling film on a clean surface. Lay the Parma ham slices on top, overlapping them slightly, to form a rough rectangle large enough to envelop the beef fillet, making sure there are no gaps. Season the ham with a few twists of pepper then, with a palette knife, spread the duxelles on top, leaving a 2.5cm margin along the edges. Lay the beef fillet along the middle of the mushroom layer. Keeping a tight hold of the cling film from the outside edges, neatly roll the Parma ham and duxelles over the beef into a tight barrel shape. Twist the ends of the cling film to secure. Refrigerate for 15 minutes to firm up. Roll out the pastry on a lightly floured surface to a large rectangle, the thickness of a £1 coin and brush with some of the eggwash. Unwrap the beef from the cling film and place it in the middle. Leaving a large enough rectangle to wrap around the beef, trim off the excess pastry. Roll the pastry around the beef to envelop it and then press the edges to seal. Pinch the pastry at the ends to seal and trim off the excess. Wrap the log tightly in cling film and chill for 10 minutes, or overnight if you are preparing ahead. Preheat the oven to 190°C/Gas 5. Remove the cling film and brush the parcel all over with egg wash. Lightly score the pastry at 1cm intervals with the back of a small knife for a decorative effect, if you wish. Place on a baking tray, sprinkle with salt and bake for about 35 minutes; if the pastry appears to be browning too quickly, lower the setting slightly. Leave to rest in a warm place for about 15 minutes before cutting into thick slices to serve, with the accompaniments.
ULTIMATE BEEF WELLINGTON RECIPE | LAURA IN THE KITCHEN ...
- 1) In the bowl of a food processor, add the mushrooms, shallots and garlic and pulse until very finely chopped (you might need to do this in batches) cook in the butter and olive oil along with the thyme and salt and pepper and cook on medium heat until all the moisture cooks out and the mushroom mixture has cooked down by about half, set aside to cool completely. 2) While the mushrooms are cooking, season the beef really well on all sides with plenty of salt and pepper then sear in a screaming hot cast iron skillet with a touch of neutral oil until very deeply browned, set aside to cool. Once the beef is cooled, brush evenly on all sides with the mustard. 3) Lay a couple sheets of plastic wrap on your work surface (overlapping) and lay out the prosciutto in a single layer (large enough to roll the beef in) then carefully smear the cooled mushrooms mixture on the prosciutto, place the beef on one end and roll tightly with the prosciutto using the plastic wrap as your guide. 4) Wrap the beef tightly in the plastic wrap, refrigerate for 30 minutes. 5) On a very lightly floured surface, lay the two pieces of puff pastry making sure to lightly overhang the edge of one piece onto the other (brush some of the beaten egg under it to help sick) then roll the whole thing out so you have one thin, even large piece of pastry. 6) Unwrap the beef from the plastic, place it on one edge of the pastry, rolling it tightly and brushing the seam with the beaten egg to seal it. Cut the leftover pastry, pinch the sides of the pastry, tuck under the beef, lightly score the top, then place on a parchment paper lined baking sheet and refrigerate for 30 minutes. 7) Preheat your oven to 400 degrees, brush the top and sides with the beaten egg, insert a thermometer deeply into the side of the beef, then roast until the temperature of the beef reaches 120 degrees. Allow to cool for 30 minutes before serving, in that time, make the sauce. 8) In a saucepan, add the butter and shallots, cook until soft and translucent, add the brandy, allow to reduce by half, add the beef, allow that to reduce as well, then add the cream, season well with a pinch of salt and plenty of black pepper, cook until mixture thickens and coats the back of a spoon, whisk in the mustard and pour into a gravy boat. 9) Slice the wellington into even pieces and serve with the peppercorn cream sauce.
BEEF WELLINGTON - PUFF PASTRY
From puffpastry.com
BEEF WELLINGTON RECIPE | ALLRECIPES
From allrecipes.com
10 BEST BEEF WELLINGTON NO MUSHROOMS RECIPES - YUMMLY
From yummly.com
GORDON RAMSAY’S BEEF WELLINGTON | DINNER RECIPES | …
From goodto.com
BEEF WELLINGTON RECIPE - FOOD & WINE
From foodandwine.com
BEEF WELLINGTON RECIPE INA GARTEN WITH INGREDIENTS ...
From tfrecipes.com
FROZEN PUFF PASTRY RECIPES | ALLRECIPES
From allrecipes.com
VEGAN BEEF WELLINGTON - THE EDGY VEG
From theedgyveg.com
10 BEST GROUND BEEF AND PORK SAUSAGE MEATLOAF RECIPES - Y…
From yummly.com
CLASSIC BEEF WELLINGTON RECIPE - THE SPRUCE EATS
From thespruceeats.com
INDIVIDUAL BEEF WELLINGTON {+ STEP-BY-STEP PHOTOS} - PLAYS ...
From playswellwithbutter.com
TRADITIONAL BEEF WELLINGTON RECIPE - BBC FOOD
From bbc.co.uk
BEEF WELLINGTON - WIKIPEDIA
From en.m.wikipedia.org
THE ULTIMATE BEEF WELLINGTON RECIPE - SERIOUS EATS
From seriouseats.com
INDIVIDUAL BEEF WELLINGTON RECIPE - MYGOURMETCONNECTION
From mygourmetconnection.com
BEEF WELLINGTON - WIKIPEDIA
From en.m.wikipedia.org
THE ULTIMATE BEEF WELLINGTON RECIPE - SERIOUS EATS
From seriouseats.com
INDIVIDUAL BEEF WELLINGTON RECIPE - MYGOURMETCONNECTION
From mygourmetconnection.com
MINCED BEEF WELLINGTON | TASTY KITCHEN: A HAPPY RECIPE ...
From tastykitchen.com
EASY BEEF WELLINGTON FOR TWO RECIPE - THE SPRUCE EATS
From thespruceeats.com
TIPS AND TECHNIQUES – PUFF PASTRY
From puffpastry.com
EASY BEEF WELLINGTON RECIPE - MARTHA STEWART
From marthastewart.com
ULTIMATE VEGAN “BEEF” WELLINGTON - BOSH
From bosh.tv
INCREDIBLE VEGAN WELLINGTON - RAINBOW PLANT LIFE
From rainbowplantlife.com