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    Home » Beef & Veal

    Individual Ground Beef Wellington Recipe

    Published: Mar 27, 2022 · Modified: May 25, 2025 by Zimmy · This post may contain Amazon and other affiliate links · 12 Comments

    Jump to Recipe Jump to Video Print Recipe

    This Individual Ground Beef Wellington Recipe offers all the elegance of a classic beef Wellington but with a budget-friendly twist—using extra lean ground beef instead of beef tenderloin.

    An oval platter with six individual ground beef wellingtons, a bowl of marsala mushroom sauce, potatoes and green beans.
    Individual Ground Beef Wellington Recipe

    Each golden, flaky puff pastry parcel is filled with a savoury ground beef patty, a rich mushroom Duxelles, and wrapped in prosciutto for an added depth of flavour.

    Served with a Marsala Mushroom Sauce, green beans, and bomba potatoes, this dish is perfect for Easter dinner or any occasion that calls for an impressive meal!

    It was a pleasure to create this Individual Ground Beef Wellington recipe in partnership with Canada Beef. All opinions expressed in this post are our own

    Close up image of the baked Wellington with a sprig of thyme beside a bowl of Marsala sauce.
    Individual Ground Beef Wellingtons - sliced open

    What is Duxelles?

    Duxelles is a finely chopped mixture of mushrooms, shallots, garlic, and herbs sautéed in butter until most of the moisture evaporates. This rich, umami-packed filling is traditionally used in beef Wellington to add depth of flavour and prevent the pastry from getting soggy.

    Jump to:
    • What is Duxelles?
    • Ingredients
    • Instructions
    • Watch How This Individual Ground Beef Wellington Recipe Was Made
    • Tips for Success
    • Wine Pairings
    • Make-Ahead Instructions
    • Freezing Instructions
    • 📖 Recipe

    Ingredients

    Ingredients laid our for a ground beef wellington recipe.

    Duxelles (Mushroom Filling)

    • Cremini mushrooms
    • Shallots
    • Garlic cloves
    • Fresh thyme
    • Unsalted butter
    • Marsala wine
    • Salt
    • Black pepper

    Beef Patties

    • Eggs
    • Dijon mustard
    • Horseradish
    • Worcestershire sauce
    • Salt
    • Black pepper
    • Onion powder
    • Garlic powder
    • Panko breadcrumbs
    • Extra-lean ground Canadian beef

    To Assemble

    • Prosciutto
    • Puff pastry
    • Water
    • Eggs

    See the recipe card below for quantities.

    Instructions

    Step 1: Prepare the Duxelles

    Pulse the mushrooms, shallots, garlic, and thyme in a food processor until finely chopped.

    Heat a large skillet over medium heat and melt the butter. Add the mushroom mixture, Marsala wine, salt, and pepper.

    Sauté until most of the moisture evaporates (about 10–12 minutes). Set aside to cool.

    Duxelles is a finely chopped mixture of mushrooms, shallots, garlic, and herbs sautéed in butter until most of the moisture evaporates in a skillet.

    Once cooled, drain excess liquid using a fine mesh strainer or cheesecloth. Divide into 8 equal portions.

    Step 2: Make the Beef Patties

    In a large mixing bowl, beat the eggs. Stir in Dijon mustard, horseradish, Worcestershire sauce, salt, pepper, onion powder, and garlic powder.

    Add panko breadcrumbs and mix well.

    Fold in the ground beef until fully incorporated.

    Using a half-cup measuring cup, divide the ground beef mixture into 8 equal individual portions (approx. 141 g / 5 oz each). Shape into 1.25-inch (3.1 cm) thick patties.

    Use a ½ cup measuring cup to measure form into 8 equal size beef patties

    Step 3: Preheat the Oven

    Preheat oven to 400°F (200°C).

    Step 4: Assemble the Wellingtons

    Puff Pastry Tip: Work quickly. If the puff pastry starts getting warm it becomes harder to use and will not puff up as nicely. Simply place pastry back into the fridge for 5-10 minutes, throughout the assembly process.

    Roll out one sheet of puff pastry on a lightly floured work surface into a 12-inch square. Cut into 4 (6-inch) squares.

    Lay 2 pieces of prosciutto onto each puff pastry square.

    Roll out one sheet of the puff pastry on a lightly floured surface to a 12-inch square, then cut into 4 (6-inch) squares
    Lay 2 pieces of prosciutto onto each puff pastry square.

    Place a beef patty on the prosciutto, then top with a portion of the Duxelles. Flatten into an even layer.

    Place the beef pattie ontop of the prosciutto.
    Place the duxelles over the patty.

    Flip the patty over so the mushrooms sit atop the prosciutto. Wrap the prosciutto over the beef, then flip over, so the prosciutto ends are on the puff pastry.

    Flip the patty over so the mushrooms sit on top of the prosciutto
    Wrap the prosciutto over the beef.

    Begin folding the puff pastry up and over the prosciutto-wrapped patty as though wrapping a package. Using a pastry brush or your finger, dampen the puff pastry at each point the pastry folds over itself to securely seal all edges.

    Place seam-side down onto the puff pastry and wrap it like a package, sealing the edges with a little water.

    Place the individual packages seam-side up on a parchment-lined baking sheet that is large enough to hold all eight Wellingtons without touching. At this point, you can also gently form the shape of the Wellingtons with your hands.

    Repeat with the second puff pastry sheet to create a total of 8 Wellingtons.

    Step 5: Chill and Bake

    Refrigerate for at least 15 minutes to help the pastry puff properly.

    Brush with egg wash, then cut a small slit with a sharp knife in each for ventilation.

    Brush with egg wash.
    cut a small slit with a sharp knife in each for ventilation.

    Bake for 30 to 45 minutes, or until the pastry is golden brown and an instant-read thermometer inserted into the centre of the beef reads 160°F (71°C). Begin checking the internal temperature around the 30-minute mark, as oven temperatures can vary and overcooking may dry out the beef.

    Let rest on a wire rack for 5–10 minutes before serving.

    Marsala Mushroom Sauce

    While the Wellingtons bake, prepare Marsala Mushroom Sauce or your favourite beef gravy.

    Serving Suggestions

    Serve these beautiful little packages with a Marsala Mushroom Sauce, green beans, and bomba potatoes, this dish is perfect for special occasions that call for an impressive meal!

    Top-down view of a mini ground beef wellington.
    A plated portion with one Wellington in Marsala sauce with beans and potatoes.

    Watch How This Individual Ground Beef Wellington Recipe Was Made

    Tips for Success

    • Keep the puff pastry cold. If it becomes too warm, refrigerate it for 10-15 minutes to make handling easier.
    • Why does the pastry need to be cold? Cold butter in the pastry creates steam when baked, which makes the layers puff up and become flaky. If the pastry gets too warm, the butter softens and blends into the dough, resulting in a dense, greasy texture instead of a light, crisp one.
    • Thaw Properly. If using frozen puff pastry, let it thaw in the refrigerator overnight rather than at room temperature.
    • Flour Lightly. Use minimal flour when rolling out the dough to prevent sticking without drying it out.
    • Avoid Overstretching. Roll gently to maintain the pastry’s layers—overstretching can cause it to shrink when baked.
    • Seal Edges Well. Use a bit of water or egg wash to help seal seams so they don’t open while baking.
    • Egg Wash for Shine. Brushing the pastry with egg wash (beaten egg) gives it a golden, glossy finish.
    • Vent the pastry. Cutting a small slit ensures steam escapes, preventing the pastry from becoming soggy.
    • Use an instant-read thermometer. This guarantees the beef reaches a safe internal temperature without overcooking.

    Wine Pairings

    For these Individual Ground Beef Wellingtons, you’ll want a wine that complements the rich, savoury flavours of the beef, mushrooms, and prosciutto while balancing the buttery puff pastry. Here are a few great options:

    Red Wine Pairings

    • Pinot Noir – A medium-bodied Pinot Noir with earthy notes pairs beautifully with the mushroom Duxelles and beef without overpowering the dish.
    • Merlot – Smooth tannins and ripe dark fruit flavours enhance the umami richness of the beef and mushrooms.
    • Syrah/Shiraz – A bolder choice with dark fruit, peppery spice, and a touch of smokiness that complements the prosciutto and seared beef.
    • Bordeaux Blend (Cabernet Sauvignon & Merlot) – If you want a more structured wine with firm tannins and deep fruit flavours, a classic Bordeaux blend is a fantastic choice.

    White Wine Option

    If you prefer white wine, go for a rich, oaked Chardonnay. Its buttery texture and toasty notes work well with the puff pastry while still complementing the dish’s savory elements.

    Make-Ahead Instructions

    • Up to 24 hours ahead: Prepare the beef patties and Duxelles. Store them separately in airtight containers in the fridge.
    • Up to 2 hours ahead: Assemble the Wellingtons (including wrapping in prosciutto and puff pastry) and refrigerate until ready to bake.

    Freezing Instructions

    • Before baking: Assemble the Wellingtons up until the point of adding the egg wash and vent slit. Place them on a baking sheet and freeze until solid. Then, transfer them to an airtight container or freezer bag.
    • To bake from frozen: No need to thaw. Brush with egg wash, cut a small slit for steam, and bake at 375°F (190°C) for 50–55 minutes or until golden brown and cooked through (160°F/71°C internal temperature). This ensures the puff pastry stays crisp and flaky while the beef cooks evenly.

    📖 Recipe

    An oval platter with six individual ground beef wellingtons, a bowl of marsala mushroom sauce, potatoes and green beans.

    Individual Ground Beef Wellington Recipe

    These Individual Ground Beef Wellingtons offer all the elegance of a traditional beef Wellington but with a budget-friendly twist—using extra lean ground beef instead of beef tenderloin. Each golden, flaky puff pastry parcel is filled with a savoury ground beef patty, a rich mushroom Duxelles, and wrapped in thin slices of prosciutto for an added depth of flavour. Perfect for Easter dinner, Christmas dinner or any special occasion that calls for an impressive meal!
    4.75 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Cook Time 55 minutes mins
    Inactive time 25 minutes mins
    Total Time 1 hour hr 50 minutes mins
    Course Dinner, Entree, Main Course
    Cuisine British, French
    Servings 8 People

    Ingredients
      

    Duxelles (Mushroom Filling)

    • 454 g 16 oz cremini mushrooms, finely chopped
    • 2 shallots chopped
    • 4 garlic cloves chopped
    • 3 sprigs of fresh thyme leaves removed (stems discarded)
    • 3 tablespoons unsalted butter
    • 1 tablespoon Marsala wine
    • ⅛ teaspoon salt
    • ⅛ teaspoon freshly ground black pepper

    Beef Patties

    • 2 eggs
    • 1 tablespoon Dijon mustard
    • 2 teaspoons horseradish
    • 1 teaspoon Worcestershire sauce
    • ½ teaspoon salt
    • ½ teaspoon black pepper
    • ½ teaspoon onion powder
    • ½ teaspoon garlic powder
    • ⅓ cup panko breadcrumbs
    • 907 g 2 lbs extra lean ground Canadian beef

    To Assemble

    • 16 slices of prosciutto approx. 240 g / 8 ½ oz Use high-quality prosciutto with minimal rips.
    • 2 sheets of puff pastry thawed if frozen, kept refrigerated until use
    • Small bowl of water for sealing pastry
    • 2 eggs beaten (for egg wash)

    Instructions
     

    Step 1: Prepare the Duxelles

    • Pulse the mushrooms, shallots, garlic, and thyme in a food processor until finely chopped.
    • Heat a large skillet over medium heat and melt the butter. Add the mushroom mixture, Marsala wine, salt, and pepper.
    • Sauté until most of the moisture evaporates (about 10–12 minutes). Set aside to cool.
    • Once cooled, drain excess liquid using a fine mesh strainer or cheesecloth. Divide into 8 equal portions.

    Step 2: Make the Beef Patties

    • In a large mixing bowl, beat the eggs. Stir in Dijon mustard, horseradish, Worcestershire sauce, salt, pepper, onion powder, and garlic powder.
    • Add panko breadcrumbs and mix well.
    • Fold in the ground beef until fully incorporated.
    • Using a half-cup measuring cup, divide the ground beef mixture into 8 equal individual portions (approx. 141 g / 5 oz each). Shape into 1.25-inch (3.1 cm) thick patties.

    Step 3: Preheat the Oven

    • Preheat oven to 400°F (200°C).

    Step 4: Assemble the Wellingtons

    • Puff Pastry Tip: Work quickly. If the puff pastry starts getting warm it becomes harder to use and will not puff up as nicely. Simply place pastry back into the fridge for 5-10 minutes, throughout the assembly process.
    • Roll out one sheet of puff pastry on a lightly floured work surface into a 12-inch square. Cut into 4 (6-inch) squares.
    • Lay 2 pieces of prosciutto onto each puff pastry square.
    • Place a beef patty on the prosciutto, then top with a portion of the Duxelles. Flatten into an even layer.
    • Flip the patty over so the mushrooms sit atop the prosciutto. Wrap the prosciutto over the beef, then flip over, so the prosciutto ends are on the puff pastry.
    • Begin folding the puff pastry up and over the prosciutto-wrapped patty as though wrapping a package. Using a pastry brush or your finger, dampen the puff pastry at each point the pastry folds over itself to securely seal all edges.
    • Place the individual packages seam-side up on a parchment-lined baking sheet that is large enough to hold all eight Wellingtons without touching. At this point, you can also gently form the shape of the Wellingtons with your hands.
    • Repeat with the second puff pastry sheet to create a total of 8 Wellingtons.

    Step 5: Chill and Bake

    • Arrange the Wellingtons seam-side up on a parchment-lined sheet pan. At this point, you can also gently form the shape of the Wellingtons with your hands.
    • Refrigerate for at least 15 minutes to help the pastry puff properly.
    • Brush with egg wash, then cut a small slit with a sharp knife in each for ventilation.
    • Bake for 30 to 45 minutes, or until the pastry is golden brown and an instant-read thermometer inserted into the centre of the beef reads 160°F (71°C). Begin checking the internal temperature around the 30-minute mark, as oven temperatures can vary and overcooking may dry out the beef.
    • Let rest on a wire rack for 5–10 minutes before serving.

    Marsala Mushroom Sauce

    • While the Wellingtons bake, prepare Marsala Mushroom Sauce or your favourite beef gravy.

    For Serving

    • Serve these beautiful little packages with a Marsala Mushroom Sauce, green beans, and bomba potatoes, this dish is perfect for special occasions that call for an impressive meal!

    Love this Recipe?

    • We’d really appreciate your feedback! Please take a moment to rate and review it below. Your thoughts help others and inspire us to keep creating delicious recipes. Thank you! –  James & Elaine

    Video

    Notes

    Tips for Success
    • Keep the puff pastry cold. If it becomes too warm, refrigerate it for 10-15 minutes to make handling easier.
    • Why does the pastry need to be cold? Cold butter in the pastry creates steam when baked, which makes the layers puff up and become flaky. If the pastry gets too warm, the butter softens and blends into the dough, resulting in a dense, greasy texture instead of a light, crisp one.
    • Thaw Properly. If using frozen puff pastry, let it thaw in the refrigerator overnight rather than at room temperature.
    • Flour Lightly. Use minimal flour when rolling out the dough to prevent sticking without drying it out.
    • Avoid Overstretching. Roll gently to maintain the pastry’s layers—overstretching can cause it to shrink when baked.
    • Seal Edges Well. Use a bit of water or egg wash to help seal seams so they don’t open while baking.
    • Egg Wash for Shine. Brushing the pastry with egg wash (beaten egg) gives it a golden, glossy finish.
    • Vent the pastry. Cutting a small slit ensures steam escapes, preventing the pastry from becoming soggy.
    • Use an instant-read thermometer. This guarantees the beef reaches a safe internal temperature without overcooking.
    Keyword beef wellington recipe with ground beef, ground beef wellington, ground beef wellington recipes, individual beef wellington, individual ground beef wellington, mini ground beef wellington
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Dina and Bruce

      April 03, 2022 at 11:04 pm

      5 stars
      We can’t imagine a more delicious meal for a crowd! Can’t wait to try!

      Dina and Bruce

      Reply
      • zimmysnook

        April 04, 2022 at 11:40 am

        Hi Dina and Bruce,
        Thanks so much, you’ve made our day!
        Have a fabulous week!
        Elaine & James

        Reply
    2. Helena Walker

      September 19, 2023 at 8:54 pm

      5 stars
      Tried for the first time tonight; it was delicious! I used ground sirloin and added some parsley and thyme to the meat mixture. Yeah, it wasn’t beef tenderloin but there was no skimping on the flavour. Definitely a keeper! Thank you.

      Reply
      • Zimmy

        September 20, 2023 at 7:40 am

        Hello Helena,
        We are so thrilled you enjoyed this recipe!
        Thank you for taking the time to let us know, we really appreciate it.
        Have a fantastic day 🙂
        Elaine & James

        Reply
        • Terese

          February 05, 2025 at 4:46 pm

          5 stars
          Made these little bundles of flavor for a dinner party. Everyone loved them! Great recipe and will definitely make again!

          Reply
          • Zimmy

            February 05, 2025 at 9:23 pm

            Hello Terese,
            We are so thrilled to hear they were a hit at your dinner party.
            Thanks for trying the recipe, and we absolutely love that you’ll be making them again!❤️
            Have a wonderful night!
            Elaine & James

            Reply
          • Laura watson

            May 15, 2025 at 2:29 pm

            does the crust get soggy?

            Reply
            • Zimmy

              May 16, 2025 at 8:08 am

              Hi Laura,
              No, the crust shouldn’t get soggy if you follow the recipe. The mushroom duxelles are cooked down to remove moisture, prosciutto acts as a barrier, and chilling the Wellingtons before baking helps the pastry stay crisp. Using extra lean ground beef reduces grease, cutting a ventilation slit lets steam escape, and letting them rest on a rack after baking keeps the bottoms from getting soft.
              Hope this helps, let us know if you make them!
              Have a great day,
              Elaine & James

    3. Colleen

      September 22, 2024 at 1:07 pm

      Could you freeze these?

      Reply
      • Zimmy

        September 23, 2024 at 1:20 pm

        Revised:
        Before baking: Assemble the Wellingtons up until the point of adding the egg wash and vent slit. Place them on a baking sheet and freeze until solid. Then, transfer them to an airtight container or freezer bag.
        To bake from frozen: No need to thaw. Brush with egg wash, cut a small slit for steam, and bake at 375°F (190°C) for 50–55 minutes or until golden brown and cooked through (160°F/71°C internal temperature). This ensures the puff pastry stays crisp and flaky while the beef cooks evenly.
        Hope this helps!
        Have a great day,
        Elaine & James

        Reply
    4. Greg Crawford

      May 25, 2025 at 12:29 pm

      4 stars
      These Wellington bundles were amazing. Just a great blend of flavors with the duxelles, prosciutto and ground beef. And, really, anything wrapped in puff pastry is going to be off the charts. A great way to elevate dinner without breaking the bank a la traditional Beef Wellington. One thing, it would start testing the temp at 30 minutes. I checked around 35 and the beef was well done. That wasn’t great, imho, but the whole thing was so delicious that it over-rode the well done beef.

      Reply
      • Zimmy

        May 25, 2025 at 1:55 pm

        Hi Greg,
        Thank you so much for the kind words. We are thrilled you enjoyed the flavour combo! Great call on checking the temperature earlier, as every oven is a little different, and we really appreciate you sharing that tip. We’ll be sure to add a note to start checking around the 30-minute mark. So glad the flavour still won you over, even with the beef a bit more done than you’d like! Thanks again for making the recipe and taking the time to leave such thoughtful feedback.
        Have a great day 🙂
        Elaine & James

        Reply

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