Individual Ground Beef Wellington 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.

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

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

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.

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

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.

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!

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