Description
This Ground Beef Wellington delivers all the elegance of the classic dish, using juicy ground beef, creamy mushroom sauce, and golden crescent dough or puff pastry. Easy, budget-friendly, and impressive!
Ingredients
Scale
- ½ cup chopped fresh mushrooms
- 1 tablespoon butter
- 2 teaspoons all-purpose flour
- ¼ teaspoon pepper, divided
- ½ cup half-and-half cream
- 1 large egg yolk
- 2 tablespoons finely chopped onion
- ¼ teaspoon salt
- ½ pound ground beef (85/15)
- 1 tube (4 ounces) refrigerated crescent rolls or puff pastry
- 1 egg, lightly beaten (optional, for egg wash)
- 1 teaspoon dried parsley flakes
Instructions
- Sauté mushrooms in butter until softened. Stir in flour and ⅛ tsp pepper. Gradually add cream, cooking and stirring until thickened, about 2 minutes. Remove from heat.
- In a bowl, combine egg yolk, onion, 2 tbsp mushroom sauce, salt, and remaining pepper. Crumble beef over mixture; mix lightly. Shape into 2 loaves.
- Unroll crescent dough into 2 rectangles; seal seams. Place a loaf on each, bring dough edges together, and pinch to seal. Brush with egg wash, if desired.
- Place on a parchment-lined baking sheet. Bake at 350°F for 24–28 minutes or until golden and internal temp is 160°F.
- Warm remaining mushroom sauce; stir in parsley. Serve sauce over baked Wellingtons.
Notes
To keep the crust crisp, ensure the mushroom sauce is well-reduced before assembling. Chill the Wellingtons before baking for cleaner edges and a flakier finish.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 3g
- Sodium: 580mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 110mg