Follow this recipe for Ground Beef Wellington is an elegant dinner. This dish was developed as a wine paring recipe for WTSO. Find great wine deals at www.wtso.com Use code: BONVIVANT to save $10.
Ground Beef Wellington | A Regal Meal on a Budget
Beef Wellington is one of those show stopper meals where guests let out auditable “OOOO’s” and “AHHH’s” as they behold the golden, flakey dough concealing luscious goodness.
The traditional Wellington is a challenge to make not only because of the technical difficulty of getting the fillet cooked to a perfect medium rare but also because it is very cost prohibitive. In this recipe we opt for using more affordable ground beef, but we do not skimp of flavor.
The mushrooms and onions which normally incase the filet are added to the ground beef. Smeared on the puff pastry is a wild mushroom pâté which adds tons of flavor to the dish. The ground beef is wrapped Prosciutto which creates a seal, saving the pasty from becoming soggy and it also adds additional flavor.
The end result is stunning! However it really is quite simple to make and not expensive. It is something you could even add to your weeknight dinner rotation.
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- 1 lb Ground Beef
- 2 eggs divided
- 1 tsp salt
- 1/4 c breadcrumbs sub chia seeds for gluten free
- 1 c Finley chopped mushrooms
- 1 small yellow onion minced 3 tbsp butter
- 1 package liver paté (recommend Mousse aux Cepes by Trois Petites Cochons)
- 1 sheet of pre-made puff pastry (sub pre-made gluten free pie crust) defrost prior to cooking
- 5 slices of Prosciutto
- Start by chopping mushrooms and onions until they are finely minced. I prefer to do this with a food processor but it can also be done by hand.
- Once they are finely minced, sauté them in a pan with butter until they are soft and almost like a paste.
- When the mushrooms are cooked, add them to the ground beef with the breadcrumbs, salt and egg. Mix all the ingredients well.
- Line a baking sheet with parchment and preheat the oven to 375.
- Lay out the puff pasty and in the center, spread the pate from end to end leaving an inch or so from the ends. Next lay out 2-3 pieces of prosciutto. Now lay the ground beef mixture on top of the Prosciutto and shape the beef similar to how you would a meatloaf. Then cover the beef with more prosciutto.
- To prepare the puff pastry, slice diagonal lines about a half an inch wide. First, fold the ends over the ground beef. Now criss-cross the strips over one another to create a pattern on the pastry. Brush it with beaten egg.
- Bake for 50 minutes. To serve, be sure to cut with a serrated knife to keep the pasty together.
© 2021 This recipe is prepared by Bonvivantfoodandwine.com