Ground Beef Wellington
- 1 tablespoon olive oil
- 1 lb ground beef (80/20 picture; leaner would be better)
- ½ cup onion, diced
- ½ cup Cremini mushrooms, diced
- ½ cup fennel, diced
- 1 clove garlic, minced
- Salt & pepper
- ¼ cup brown mustard
- 4 slices prosciutto
- 8 oz pastry dough
- 1 egg yolk, beaten
- Saute onions, mushrooms, fennel and garlic until onions are translucent. Salt and pepper generously.
- Add to ground beef and shape into 6" roll.
- Brush mustard on roll to cover.
- Unroll a generous amount of plastic wrap and slightly overlap four slices of prosciutto on top.
- Place beef on top of the prosciutto and roll, using the plastic wrap to create a tight roll.
- Place roll in refrigerator for 10 minutes.
- Shape pastry dough into a square large enough to completely cover roll, and place on a new sheet of plastic wrap.
- Remove beef and prosciutto from plastic wrap and place on one end of rolled pastry.
- Roll beef and prosciutto in pastry to encase, trimming any extra pastry dough.
- Tighten the plastic wrap and place in refrigerator for 10 minutes.
- Preheat oven to 350° F.
- Remove roll from refrigerator and remove plastic wrap.
- Place on baking sheet and lightly score top of pastry.
- Brush egg wash on entire pastry.
- Bake at 350 for 20 - 30 minutes until beef is cooked and pastry is golden.
Beef Wellington is generally prepared by wrapping beef tenderloin in pâté, mushroom duxelles, and puff pastry. This recipe attempts to create a similar dish without the expensive ingredients. First, mushrooms and onion are sautéd with with salt and pepper and then mixed with ground beef to create a roll.
Next, the beef roll is covered in the brown mustard and rolled in slices of prosciutto. It’s easiest (and much cleaner!) to place the prosciutto on plastic wrap before rolling.
And then rolled into pastry dough…
Then a quick egg wash and into the oven for half an hour. You can also be fancy and use a knife to cut lines in the dough for an interesting pattern when it is done.
And the final product:
Overall it is a delicious dish and not too difficult on a budget. Our rendition resulted in some juices flowing out of the beef, making the bottom part of the pastry less crispy than the top. To fix this, perhaps use leaner beef, or even ground turkey.
