Individual Ground Beef Wellingtons

Introduction

There’s something undeniably special about the combination of tender beef, earthy mushrooms, and flaky pastry that makes individual Ground Beef Wellingtons a beloved dish in many households. I decided to give this recipe a try during a recent family gathering, and I can confidently say it was a hit! The delightful crunch of the puff pastry contrasted perfectly with the rich, savory filling. As each person took their first bite, the looks of delight on their faces told me I had struck gold with this recipe. Not only is it delicious, but it also has an impressive presentation that elevates any dinner table.

Ingredients

For the Duxelles:

• 454g cremini mushrooms
• 2 shallots, chopped
• 4 cloves garlic, chopped
• 3 sprigs fresh thyme leaves
• 3 tablespoons unsalted butter
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground pepper
• 1 tablespoon Marsala wine

For the Beef Patties:

• 2 eggs
• 1 tablespoon Dijon mustard
• 2 teaspoons horseradish
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/3 cup panko breadcrumbs
• 907g extra lean ground Canadian beef

To Assemble:

• 16 slices prosciutto
• 2 sheets puff pastry, thawed
• Small bowl of water
• 2 eggs, beaten (for egg wash)

Instructions

Make Duxelles

1. Prepare the Mushrooms: In a food processor, combine the mushrooms, shallots, garlic, and thyme. Pulse until finely chopped.
2. Sauté the Mixture: Heat butter in a large sauté pan over medium heat. Add the mushroom mixture, along with Marsala wine, salt, and pepper. Sauté until most of the liquid has evaporated, about 10-12 minutes.
3. Cool and Drain: Remove from heat and let the mixture cool. Once cool, drain any remaining liquid using cheesecloth or a fine mesh strainer. Divide the mixture into 8 equal portions.

Make Beef Patties

4. Mix the Ingredients: In a large mixing bowl, whisk together the eggs, Dijon mustard, horseradish, Worcestershire sauce, salt, pepper, onion powder, and garlic powder.
5. Combine with Beef: Stir in the panko breadcrumbs, then fold in the ground beef until thoroughly combined. Form the mixture into 8 equal-sized patties, approximately 141g each.

Preheat Oven

6. Set the Temperature: Preheat your oven to 400°F (200°C).

Assemble Wellingtons

7. Prepare Puff Pastry: Roll out one sheet of puff pastry into a 12-inch square and cut it into 4 (6-inch) squares.
8. Layer the Ingredients: On each square, lay down 2 pieces of prosciutto. Place one beef patty on top, followed by one portion of the mushroom mixture, flattening it into an even layer.
9. Wrap the Patties: Flip the beef patty so the mushroom mixture is sitting on the prosciutto. Fold the prosciutto slices over to completely wrap the beef patty. Dampen the pastry edges with water and fold the puff pastry over the prosciutto-wrapped patty to seal. Place the seam-side up on a parchment-lined baking sheet.
10. Repeat: Continue with the second sheet of puff pastry and refrigerate the assembled Wellingtons for 15 minutes.

Brush and Bake

11. Prepare for Baking: Brush the tops and sides of each Wellington with the beaten egg wash and pierce each with a sharp knife for ventilation.
12. Bake: Bake in the preheated oven until the pastry is golden brown and an instant-read thermometer registers 160°F (about 40-45 minutes).

Serve

13. Rest and Serve: Remove from the oven, place on a wire cooling rack, and let rest for 5-10 minutes before serving. These are fantastic served with Marsala Mushroom Sauce or your favorite beef gravy and a side of seasonal vegetables.

Nutrition Facts

• Servings: 8
• Calories per serving: Approximately 380
• Total Fat: 25g
• Saturated Fat: 10g
• Cholesterol: 150mg
• Sodium: 450mg
• Carbohydrates: 18g
• Fiber: 1g
• Sugar: 1g
• Protein: 22g

Preparation Time

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 15 minutes

How to Serve

• Serve warm on individual plates.
• Garnish with fresh herbs like thyme or parsley for an elegant touch.
• Pair with a rich sauce, such as Marsala Mushroom Sauce or a red wine reduction.
• Offer a side of seasonal vegetables, like roasted carrots or steamed green beans.
• Complement with a crisp green salad.

Additional Tips

1. Mushroom Variation: Feel free to mix different types of mushrooms for added depth of flavor.
2. Puff Pastry: Ensure the puff pastry is chilled before using for the best flaky texture.
3. Meat Choice: For a twist, try using ground lamb or turkey instead of beef.
4. Make Ahead: You can prepare the Wellingtons up to the baking step and refrigerate them for up to 24 hours.
5. Freezing: Unbaked Wellingtons can be frozen for up to 3 months. Bake them straight from the freezer, adding a few extra minutes to the cooking time.

Recipe Variations

• Vegetarian Version: Substitute the beef with a mixture of lentils and finely chopped vegetables, seasoned similarly to the beef patties.
• Different Proteins: Try chicken or pork in place of beef for a different flavor profile.
• Cheese Addition: Add a layer of cheese, such as Gruyère or cheddar, inside the Wellingtons for extra richness.

Serving Suggestions

• Serve alongside a rich, creamy mashed potato or garlic mashed cauliflower.
• A glass of red wine, like Cabernet Sauvignon or Merlot, pairs beautifully with the flavors of the Wellingtons.
• For a more casual setting, serve with a side of crispy fries or a fresh side salad.

Freezing and Storage

• Freezing: As mentioned, unbaked Wellingtons can be frozen. Wrap them tightly in plastic wrap and then in aluminum foil before placing them in a freezer bag.
• Storage: Baked Wellingtons can be stored in the refrigerator for up to 3 days. Reheat in the oven to maintain crispness.

FAQ Section

1. Can I use regular mushrooms instead of cremini?

• Yes, but cremini mushrooms add a deeper flavor.

1. What can I use instead of Marsala wine?

• Dry white wine or even beef broth can work in a pinch.

1. Can I make these Wellingtons vegetarian?

• Absolutely! Use a mix of lentils and vegetables instead of beef.

1. How do I know when the Wellingtons are done?

• The internal temperature should reach 160°F (71°C) for safety.

1. Can I freeze the cooked Wellingtons?

• Yes, but the pastry may lose some crispiness upon reheating.

1. How long can I keep leftovers?

• Store baked Wellingtons in the fridge for up to 3 days.

1. Can I make the duxelles ahead of time?

• Yes, you can prepare the duxelles up to 2 days in advance and refrigerate.

1. What’s the best way to reheat these?

• Reheat in a preheated oven at 350°F (175°C) until warmed through.

1. Can I substitute panko breadcrumbs?

• Yes, regular breadcrumbs can be used, but panko adds a nice texture.

1. What sides go well with Individual Ground Beef Wellingtons?

• Roasted vegetables, mashed potatoes, or a simple salad complement the dish well.

Conclusion

Individual Ground Beef Wellingtons are a sophisticated yet approachable dish perfect for any occasion, from a cozy family dinner to a festive gathering. The combination of savory beef, rich duxelles, and crispy pastry makes for a mouthwatering experience that’s hard to resist. Whether you stick to the classic recipe or experiment with variations, this dish is sure to impress your family and friends. Enjoy the delightful flavors and textures, and watch as everyone goes back for seconds!

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