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!
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, 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!
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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.
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