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
Scale
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.
