Ground Beef Wellington Recipe

*For your convenience this post contains affiliate links*
**Thank you Appalachian Mountain Specialty Foods for supplying me with your delicious The Real McCoy Mustard Sauce. It really made this dish shine.**

Let me tell you a little bit about my typical Saturday morning.  Usually I get up, grab a cup of coffee, and head out to the couch, to spend my morning watching The Food Network.  Yep.  That's how I do it on Saturdays. And recently I was watching one show in particular where she was making Beef Wellington for her guests. It's a stunning dish, but let's be realistic, who can really afford a tenderloin for your everyday weeknight meal?  I know I can't.  That's when the wheels in my head started turning and I thought to myself "What if I did a play on Beef Wellington and used a ground beef mixture instead?"  

The finished ground beef wellington, on a cutting board, with the title above it.

Needless to say that is where my Ground Beef Wellington was born and between you and me, it's SCRUMPTIOUS!  I can't wait to share with you how I made it so...

Let's Get Started!
Ground Beef Wellington:
*Prep Time: 10 min. *Cook Time: 1 hour  *Difficulty: Easy * Servings:  4-6

Ingredients:

The ingredients needed to make the ground beef wellington.

  • 1 lb. Ground Beef
  • 1 Carrot, diced
  • 1 Stalk of Celery, diced
  • 1 Onion, minced
  • 4-6 Cloves of Garlic, minced
  • 2 Eggs, lightly beaten
  • 1 c. of The Real McCoy Mustard Sauce from Appalachian Mountain Specialty Foods (or 1/2 c. Regular Dijon mustard)
  • 1 c. Peas, frozen
  • 1 tsp. Dried Thyme
  • 1/2 box of Puffed Pastry
  • Salt and Pepper, to taste
  • 2-3 tbsp. Extra Virgin Olive Oil
Tools You Will Need:
To begin you will need to preheat your oven to 350 degrees. 


Celery, carrot, and onion, diced on the cutting board.

While the oven is preheating you can chop all of your vegetables.

The diced vegetables in the skillet, on the stove.

Next place a skillet over medium/high heat, add the oil, and allow it to get hot.
Once the skillet it hot, add the vegetables.

Salt being added to the diced vegetables in the pan.

Season with salt...

Pepper being added to the vegetables in the pan.

Pepper...

Thyme being added to the diced vegetables in the pan.

And the thyme and allow the vegetables to cook until they are soft and tender.

Garlic being added to the vegetables in the pan.

Once the vegetables are tender you can add the garlic.
Let the garlic cook just long enough so that you can smell it coming from the pan.

The sauteed vegetables in a mixing bowl.

Now you can pour the cooked vegetables into a mixing bowl and let them to cool down for a little bit, just until you can handle them without getting burned.

Frozen peas being added to the sauteed vegetables.

Add in the frozen peas.
This will help speed up the cooling process.

The ground beef and more salt being added to the sauteed vegetables.

Now add the ground beef to the bowl and season it with some salt...

Pepper being added to the ground beef.

and pepper.

The mustard sauce being added to the ground beef.

With regular Beef Wellington you would smear mustard all over the outside of the tenderloin.
Since I can't exactly do that, I decided to use The Real McCoy Mustard Sauce in my meat mixture. It is an amazing product made right here in West Virginia by a company called Appalachian Mountain Specialty Foods.  The Real McCoy Sauce adds some amazingly rich flavor to the filling, but if you don't have access to this sauce a 1/2 c. of regular Dijon mustard will do the trick.  However, you can order this sauce from anywhere in the country by clicking HERE!

Egg being added to the meat mixture in the mixing bowl.

Now you are going to add HALF of the beaten eggs to the meat mixture.

Everything combined together in the mixing bowl.

Now gently combine everything together in the bowl.

A floured area on the counter.

Now you will need to flour a flat surface to roll out the puff pastry.
I really like using this silicone pastry mat for this.  It helps with the sticking and clean-up is so simple.

The puff pastry on the floured surface.

Unfold it and lightly dust the top as well.

The puff pastry rolled out to the size of a baking sheet.

Now roll it out until it is roughly the size of a baking sheet.

Formed meat mixture sitting at the base of the rolled out pastry dough.

Place the meat mixture, in a log shape, at one end of the pastry.

The meat mixture being rolled up in the puff pastry.

Now begin rolling it up...

Demonstrating how to tuck the sides of the ground beef wellington in.

Careful to tuck the sides in as you go.

Sealing the seam with egg wash.

Once you get to the end of the pastry, brush it with a little of the beaten egg mixture to seal the seam.

What the meat mixture looks like after it is fully wrapped.

Finish rolling it so that is it seam side down.

The ground beef wellington, placed in an oven safe skillet, and brushed with an egg wash.

Place back in the skillet that you sauteed the vegetables in and brush the entire thing with the egg mixture.  This will make it nice and golden brown.

Vent being cut in the top of the ground beef wellington.

Cut a few slits in the top for venting.

The ground beef wellington bakes in a 350 oven for 1 hour.

And place into the preheated oven for 1 hour.

The finished Ground beef Wellington.

Now look at that!  Is that not a beautiful main course or what!?! It has all of the succulent flavors you love in regular Beef Wellington, but at a price point you and I can live with.  In fact, I would say that this Ground Beef Wellington is even good enough to serve at your next dinner party.  I love thinking outside the box to achieve great flavor in my kitchen and I would love to hear some of the ways you do just that in yours!

And as always...

Happy Reading, Happy Eating, And Happy Living,
~The Kitchen Wife~

Ground Beef Wellington:
*Prep Time: 10 min. *Cook Time: 1 hour  *Difficulty: Easy * Servings:  4-6


Ingredients:
  • 1 lb. Ground Beef
  • 1 Carrot, diced
  • 1 Stalk of Celery, diced
  • 1 Onion, minced
  • 4-6 Cloves of Garlic, minced
  • 2 Eggs, lightly beaten
  • 1 c. of The Real McCoy Mustard Sauce from Appalachian Mountain Specialty Foods (or 1/2 c. Regular Dijon mustard)
  • 1 c. Peas, frozen
  • 1 tsp. Dried Thyme
  • 1/2 box of Puffed Pastry
  • Salt and Pepper, to taste
  • 2-3 tbsp. Extra Virgin Olive Oil
Directions:
  1. Preheat the oven to 350 degrees.
  2. Place an oven proof skillet over medium/high heat and add the oil.  Allow the skillet to get hot. 
  3. Once the skillet is hot, add the carrot, onion, celery, salt pepper, and thyme.  Cook 2-3 minutes until the vegetables are soft and tender.  
  4. Now add the garlic and cook until you smell it coming from the pan. 
  5. Pour the cooked vegetables into a mixing bowl and add the frozen peas, ground beef, The Real McCoy Mustard Sauce, half of the beaten egg mixture, salt, and pepper.  Gently mix it all together. *
  6. Now lightly flour a flat surface and lay out 1 sheet of the puff pastry.  Lightly flour the top and roll it out to the size of a baking sheet. 
  7. Place the meat mixture, in a log shape, at one end of the puff pastry.  Then begin to roll it up, careful to tuck in the sides as you go. 
  8. Once you get to the end, brush the end of the puff pastry with the egg wash to seal the seam.  
  9. Place the Ground Beef Wellington back into the skillet and brush the remaining beaten egg mixture all over it.  
  10. Cut 3-4 air vents in the top and place into the oven to cook for 1 hours. 
  11. Serve and Enjoy!
*If you can't get The Real McCoy Mustard Sauce use 1/2 c. of Dijon mustard instead. 

13 comments

  1. What a fun and creative take on a traditional beef wellington. I must try this!
    Renee - Kudos Kitchen

    ReplyDelete
    Replies
    1. Thanks lady! Sometimes thinking outside the box and inside my wallet pays off! *lol*

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  2. Mandee this looks absolutely delicious! Elegance of real beef wellington on a frugal family's budget... my kinda food! Pinning and yumming :)
    Sinea ♥

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  3. I have always wanted to make beef wellington, but was always as little bit afraid to. I know this would be something I could master! Thanks for sharing this recipe.

    ReplyDelete
    Replies
    1. Yes, this is so simple, but still elegant and delicious! I can't wait to hear about how this turns out for you!

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  4. I'm going to make this tonight to celebrate my DD first semester grades. She asked for beef Wellington, I made once like 5 years ago and she stills remembers. Now on a "hamburger budget"Thanks for being part of our little family celebration dinner :)

    ReplyDelete
    Replies
    1. That is so sweet! You have no idea how much I value that! I know you all are going to love it! And tell your daughter congrats for me!

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  5. Hi,great idea this is.Just a question,i'm not a big fan of raw onion..will it cook fine when the wellington is done?

    ReplyDelete
  6. Sorry,i meant after removing from skillet and adding to ground beef mixture will the onion continue to cook fine in the pastry

    ReplyDelete
    Replies
    1. Yes, the onion does continue to cook down, but let me offer you a couple alternatives. One, dehydrated onions flakes. They become very soft as they cook and you won't even notice they are there. You can also omit the onion all together and just use 1 1/2 tsp. of onion powder. You get all of that great flavor without the actual onion. I hope this helps.

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  7. Hi! Thank you for this recipe. I am using it to make "Meatloaf Scotch Eggs," adding only 1/2 an onion, 2 cloves fresh garlic, 1 egg, and 1/2 cup breadcrumbs to 1 lb. hamburger, and then wrapping 2 1/2 oz. of meat around a peeled, soft boiled (4 minutes) boiled egg. I then wrapped Ruff Puff pastry dough around the meat wrapped egg, and am baking them for 35 minutes @ 375 degrees.

    I was concerned about baking the dough too long, since most puff pastry recipes call for 15-20 minutes. So your Wellington at 350 for an hour rests my mind. Thanks again!

    ReplyDelete
    Replies
    1. I love you idea! How cool! I will have to give it a try! And I promise you that that puff pastry was not burnt or dry at all. I have made this several times and it always comes out perfect!

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