Description
These Individual Ground Beef Wellingtons combine savory beef patties and rich mushroom duxelles wrapped in flaky puff pastry, making them a perfect dish for any special occasion or family dinner. Serve with a delicious Marsala Mushroom Sauce or your favorite gravy for an impressive and satisfying meal.
Ingredients
Scale
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: In a food processor, pulse mushrooms, shallots, garlic, and thyme until finely chopped. Heat butter in a large sauté pan over medium heat. Add the mushroom mixture, Marsala wine, salt, and pepper. Sauté until most liquid evaporates (10-12 minutes). Cool and drain excess liquid using cheesecloth or a fine mesh strainer. Divide into 8 equal portions.
- Make Beef Patties: In a large bowl, beat eggs, Dijon mustard, horseradish, Worcestershire sauce, salt, pepper, onion powder, and garlic powder. Mix in panko breadcrumbs, then fold in ground beef until well combined. Form into 8 equal patties (approx. 141g each).
- Preheat Oven: Preheat the oven to 400°F (200°C).
- Assemble Wellingtons: Roll out puff pastry into a 12-inch square and cut into 4 (6-inch) squares. Lay 2 pieces of prosciutto on each square. Place one beef patty on top, add one portion of the mushroom mixture, and flatten. Flip the patty so the mushroom mixture is on the prosciutto. Fold the prosciutto over to wrap the beef patty, then fold up the puff pastry to seal. Place seam-side up on a parchment-lined baking sheet. Repeat with remaining pastry and refrigerate for 15 minutes.
- Brush and Bake: Brush each Wellington with egg wash and pierce for ventilation. Bake until golden brown and an instant-read thermometer reads 160°F (about 40-45 minutes).
- Serve: Let rest for 5-10 minutes before serving. Pair with Marsala Mushroom Sauce or your favorite beef gravy and seasonal vegetables.
Notes
- Feel free to customize the mushrooms used for the duxelles for different flavors.
- You can prepare the Wellingtons ahead of time and refrigerate before baking.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: main course
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 Wellington
- Calories: 380
- Sugar: 1g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 150mg