If you’ve ever dreamed of enjoying a gourmet restaurant classic right in your own kitchen, then this Individual Ground Beef Wellingtons Recipe is bound to become your new go-to favorite. With its perfectly seasoned ground beef wrapped in a crispy, golden puff pastry, layered with savory prosciutto and an earthy mushroom duxelles, every bite bursts with rich flavor and impressive texture. It’s an elegant dish that is surprisingly approachable, making it perfect for everything from cozy family dinners to special occasions when you want to wow your guests without endless fuss.
Ingredients You’ll Need
Ingredients You’ll Need
These ingredients are wonderfully simple yet essential, creating layers of flavor and texture that bring this Individual Ground Beef Wellingtons Recipe to life. Each component plays a vital role—from the tender mushrooms building an aromatic base, to the prosciutto’s salty punch, to the flaky puff pastry that wraps everything up in delicious crunch.
- 454g cremini mushrooms: Provide the earthy, umami-rich flavor for the duxelles.
- 2 shallots, chopped: Add subtle sweetness and depth to the mushroom mixture.
- 4 cloves garlic, chopped: Infuse bold and inviting aroma.
- 3 sprigs fresh thyme leaves: Bring a fresh, herbal note that complements the beef.
- 3 tablespoons unsalted butter: Used for sautéing, imparts richness without overpowering.
- 1/8 teaspoon salt: Enhances all the savory flavors in the duxelles.
- 1/8 teaspoon freshly ground pepper: Adds subtle heat and complexity.
- 1 tablespoon Marsala wine: Gives the mushroom mix a touch of sweetness and depth.
- 2 eggs: Bind the beef mixture and help with moisture.
- 1 tablespoon Dijon mustard: Offers tangy sharpness that cuts through richness.
- 2 teaspoons horseradish: Adds a gentle kick and layered flavor complexity.
- 1 teaspoon Worcestershire sauce: Brings savory, almost smoky notes to the beef.
- 1/2 teaspoon salt: For seasoning the beef mixture perfectly.
- 1/2 teaspoon pepper: Balances the flavors with mild heat.
- 1/2 teaspoon onion powder: Amplifies savory aroma.
- 1/2 teaspoon garlic powder: Deepens garlicky richness without overpowering.
- 1/3 cup panko breadcrumbs: Give the beef mixture structure and a tender texture.
- 907g extra lean ground Canadian beef: The hearty star providing meaty savory goodness.
- 16 slices prosciutto: Wraps the beef patties with salty, melt-in-your-mouth character.
- 2 sheets puff pastry, thawed: Create the flaky, buttery outer shell essential to Wellingtons.
- Small bowl of water: Used to seal puff pastry edges cleanly.
- 2 eggs, beaten (for egg wash): Ensures a shiny, golden crust for a beautiful finish.
How to Make Individual Ground Beef Wellingtons Recipe
Step 1: Preparing the Mushroom Duxelles
Start by pulsing the cremini mushrooms, shallots, garlic, and thyme in a food processor until finely chopped. This will create the base of our exquisite flavor punch. Then, gently cook this mixture in butter along with the Marsala wine, salt, and pepper until nearly all liquid evaporates, about 10 to 12 minutes. It’s key to let this cool and strain out any excess moisture, so your filling isn’t soggy but rich and concentrated.
Step 2: Crafting the Beef Patties
In a large bowl, whisk together the eggs, Dijon mustard, horseradish, Worcestershire sauce, and the various spices. Then add the panko breadcrumbs and ground beef, blending everything gently but thoroughly. The breadcrumbs are your secret weapon—they help the patties hold shape without drying out. Shape this mixture into eight uniform patties, prepping them for their tasty transformation.
Step 3: Preheat Your Oven
Set your oven to 400°F (200°C). Having a hot oven is crucial for that perfectly puffed, golden-brown crust that makes the Individual Ground Beef Wellingtons Recipe so irresistible.
Step 4: Assembly Magic
Roll out the puff pastry and cut into four squares. Layer prosciutto slices on each and place a beef patty on top. Next, spread one portion of the mushroom duxelles over the patty, then flip the entire patty so the mushroom layer touches the prosciutto. This means the prosciutto will wrap the beef and mushroom together before you fold up the puff pastry. Sealing with a bit of water helps everything stay tightly wrapped. Place each wrapped Wellington seam-side up on a parchment-lined baking sheet and pop them into the fridge for 15 minutes to chill and firm up.
Step 5: Brush and Bake to Perfection
Brush the chilled Wellingtons with the beaten egg wash—this gives your pastries that lovely golden shine. Don’t forget to pierce each one lightly so steam can escape during baking. Finally, bake them until beautifully golden and the internal temperature reaches 160°F—usually about 40 to 45 minutes.
Step 6: Rest and Ready to Serve
After baking, give your Wellingtons a 5 to 10 minute rest. Resting is crucial for juicy texture and to allow the flavors to meld. Serve them with your favorite sauces and seasonal sides for a meal that feels both classic and extraordinary.
How to Serve Individual Ground Beef Wellingtons Recipe
Garnishes
A sprinkle of fresh thyme leaves or finely chopped parsley adds a burst of color and fresh aroma. A light drizzle of a silky Marsala mushroom sauce or a hearty beef gravy makes each bite extra indulgent, tying together all the rich flavors.
Side Dishes
Classic roasted vegetables like asparagus, carrots, or Brussels sprouts pair beautifully and add vibrant color to your plate. Creamy mashed potatoes or a smooth parsnip purée offer just the right balance of comfort and sophistication.
Creative Ways to Present
Serve your Individual Ground Beef Wellingtons on rustic wooden boards for an elegant yet approachable look, or slice each Wellington in half to showcase the layers inside. For a fun twist, try plating with a small salad of arugula dressed with lemon vinaigrette to cut the richness and brighten the plate.
Make Ahead and Storage
Storing Leftovers
Wrap leftover Wellingtons tightly in plastic wrap and store them in the fridge for up to 3 days. Keeping them wrapped helps retain that crisp texture and prevents the pastry from drying out.
Freezing
You can freeze unbaked individual Wellingtons by assembling them and placing them on a baking sheet until firm, then transferring to an airtight container or freezer bag. Freeze for up to one month. For best results, bake directly from frozen, adding a few extra minutes to the baking time.
Reheating
Reheat your cooked Wellingtons in a 350°F oven for about 15 to 20 minutes, uncovered, until warmed through and the pastry crisps up once again. Avoid microwaving as it can make the pastry soggy.
FAQs
Can I use other types of mushrooms for the duxelles?
Absolutely! While cremini mushrooms lend a great earthy flavor, you can use button mushrooms or a mix of wild mushrooms for a more complex taste.
Is it necessary to use prosciutto?
Prosciutto adds a salty, delicate layer that elevates the dish, but if you don’t have it, you could substitute with thinly sliced ham or bacon. Just be mindful of the additional salt it might add.
Can I prepare this recipe ahead of time?
Yes! You can assemble the Wellingtons up to the point of baking and refrigerate them for up to a day. Just remember to brush the egg wash fresh before putting them in the oven.
What’s the best way to check for doneness?
Using an instant-read thermometer is the most reliable method—look for an internal temperature of 160°F to ensure the beef is cooked safely and stays juicy.
Can this recipe be made gluten-free?
To make it gluten-free, choose gluten-free puff pastry and substitute panko breadcrumbs with gluten-free alternatives or crushed nuts. Ensure all other seasonings are gluten-free as well.
Final Thoughts
There’s something truly special about serving up Individual Ground Beef Wellingtons Recipe at your table. It combines sophistication with heartwarming flavors, making every mealtime feel like a celebration. Give it a try, and you’ll soon see why it’s one of those dishes you’ll want to make again and again — delicious, comforting, and downright show-stopping.
Print
Individual Ground Beef Wellingtons Recipe
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: British
Description
Individual Ground Beef Wellingtons are elegant, savory parcels featuring seasoned lean ground beef wrapped in prosciutto and puff pastry, filled with a rich mushroom duxelles. This recipe offers a sophisticated take on classic Beef Wellington, perfect for special occasions or a gourmet meal at home. The well-seasoned beef patties and flavorful duxelles combine beautifully with the buttery, flaky puff pastry for a deliciously irresistible dish.
Ingredients
Mushroom 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
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
Assembly
- 16 slices prosciutto
- 2 sheets puff pastry, thawed
- Small bowl of water (for sealing pastry)
- 2 eggs, beaten (for egg wash)
Instructions
- Make Duxelles: In a food processor, pulse the cremini mushrooms, chopped shallots, garlic, and fresh thyme leaves until finely chopped. Heat unsalted butter in a large sauté pan over medium heat, then add the mushroom mixture along with Marsala wine, salt, and pepper. Sauté the mixture for 10-12 minutes until most of the liquid evaporates. Let cool, then drain any excess liquid using cheesecloth or a fine mesh strainer. Divide the duxelles into 8 equal portions.
- Make Beef Patties: In a large mixing bowl, beat together eggs, Dijon mustard, horseradish, Worcestershire sauce, salt, pepper, onion powder, and garlic powder. Stir in the panko breadcrumbs, then gently fold in the ground beef until thoroughly combined. Form the mixture into 8 equal-sized patties, each weighing approximately 141 grams.
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the Wellingtons.
- Assemble Wellingtons: Roll out the puff pastry sheets into a 12-inch square and cut each sheet into four 6-inch squares, totaling eight squares. Place two slices of prosciutto on each pastry square. Add one beef patty on top, then spoon one portion of the mushroom duxelles and flatten it evenly. Flip the patty so the mushroom mixture faces the prosciutto. Wrap the beef patty tightly with the prosciutto, then fold the puff pastry edges up to seal around it. Place the sealed parcels seam-side up on a parchment-lined baking sheet. Repeat this process for all patties. Refrigerate the assembled Wellingtons for 15 minutes to set.
- Brush and Bake: Brush each Wellington with the beaten egg wash to create a glossy golden crust. Use a knife to gently pierce the top for ventilation. Bake in the preheated oven for 40-45 minutes, or until the pastry is golden brown and an instant-read thermometer inserted into the beef registers 160°F (71°C), indicating it is fully cooked.
- Serve: Allow the Wellingtons to rest for 5 to 10 minutes after baking to redistribute juices. Serve warm, paired with a Marsala Mushroom Sauce or your preferred beef gravy and seasonal vegetables for a complete gourmet meal.
Notes
- Ensure excess moisture is removed from the mushroom duxelles to prevent soggy pastry.
- Use an instant-read thermometer to accurately check beef doneness.
- Chilling the assembled Wellingtons before baking helps the pastry maintain its shape and flakiness during baking.
- If puff pastry sheets are too thick, roll them out gently for a thinner, crispier crust.
- Substitute Marsala wine in the duxelles with dry sherry or white wine if preferred.
