Beef Wellington ( the humble version)

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Ground Beef WellingtonToday is American Thanksgiving and I am quite sure their bellies are going to be full of all kinds of amazing food. I am also sure this post is going to be absolutely irrelevant to the nation quietly snoring on their couches by 5pm. As for the rest of the world…well, we still gotta eat something. What I am bringing to you today is a humble, speedy but no less delicious version of grand Beef Wellington.  Traditionally Beef Wellington is prepared with a good cut of beef but our recipe calls for ground beef which is much cheaper and less intimidating to work with. While I’ve always wanted to make the “real” version I never seemed to be able to justify spending the money on the high priced chunk of beef. When Jamie Oliver came up with this recipe I knew it would become a regular week night dinner option. On a side note, I would like to express my love and devotion to Jamie Oliver. Isn’t that guy amazing?!! I simply adore his food. I follow him on Twitter, I follow him on Instagram, I subscribe to his daily recipe, I watch him on TV and I have at least 5 of his books! Wow, I think I just scared myself with my passion for the man! No intervention needed I think I got it under control.

Right, back to food.This tasty dish is a winner with everyone, from young to old. It’s beautiful and will make you look like you possess chef-like skills in the kitchen while it’s a breeze to make. Ready?

Ingredients:

  • 1 onion
  • 1 carrot
  • 1 celery stalk
  • 1 potato
  • 2-3 cloves of garlic
  • 2 portobello mushrooms or 5 regular button mushrooms
  • olive oil
  • 4 sprigs of rosemary or thyme (your choice)
  • 1/2 cup of frozen peas
  • 1 egg
  • 1lbs of ground beef/mince meat( I used  a half and half mix of extra lean beef and pork)
  • 1 package of store-bought puff pastry -500gr
  • flour for dusting and rolling
  • salt and pepper

Directions:

Preheat your oven to 350F/180C and take your pastry out of the fridge to soften a bit. Peel onion, carrot and potato. Dice all the vegetables (except the peas!) into similar size pieces, put your frying pan on a medium heat with 2 tbls. of olive oil, chop up your herbs and squeeze the garlic through a garlic press or chop it up with a knife and throw them in the pan as well. Gently saute everything stirring occasionally until your vegetables are tender and onions are translucent. It will take about 5-8 minutes. Then transfer your mixture into a bowl and cool completely.

Ground Beef Wellingon

Once it’s cooled enough to touch add your beef and peas to it. Here is your chance to play with your food-get into the bowl with your hands and start mixing everything together adding salt and pepper and a half of your beaten egg, reserve the rest for the pastry. If you are one of those people who really doesn’t like to touch meat I recommend buying kitchen gloves for instances like that because it’s really important to get into the mixture with your hands to ensure even distribution of all the nice bits plus it’s just fun!

Ground Beef Wellington

Dust your clean work surface with a handful of flour and roll out your pastry to a 1/4 inch thickness or use an already rolled one!

Shape your beef mixture into a log and place it on your rolled out pastry sheet, brush the edges with the reserved egg. Roll it up tucking the ends inside like a giant burrito, brush with the egg all over and place it on a baking sheet seam down.

Ground Beef Wellington

Bake Beef Wellington in the preheated oven for 45 min to an hour depending on your oven until golden.

That’s what mine looked like…

Ground Beef Wellington

Serve your Wellington with a simple green salad or roasted potatoes if you wanted it to be a heftier meal.

Ground Beef Wellington
Enjoy and come back for more!
Ground Beef Wellington

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8 responses »

  1. mmm… i’m definitely gonna have to try this one! i have made my own attempts before but the ground beef always came out way too dry. i reckon this recipe may be the answer! thanks.

  2. I found this recipe via Pinterest, and I just wanted to tell you how FANTASTIC I think it is! I made it for dinner tonight (note: no mushrooms, added diced sweet potato), and I will definitely be making it again. Thank you!

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