Beef Wellington
I’ve always loved the idea of Beef Wellington — the show-stopping pastry crust, the savory mushroom-and-beef filling — but I prefer a simpler, weeknight-friendly version that still tastes indulgent. This ground-beef Wellington is quick to assemble, uses a single sheet of puff pastry, and gives you the classic flavors without fuss. It’s perfect when you want something special but don’t have hours to spend in the kitchen.
Why you’ll love this dish
This pared-down Beef Wellington takes the essence of the classic and makes it approachable. It’s faster than preparing a whole beef tenderloin, more budget-friendly, and still impressive enough for guests or a cozy date night. The mushroom mixture keeps the interior moist and savory, while the puff pastry provides that irresistible golden crunch.
- Weeknight-friendly: about 45 minutes from start to finish.
- Budget-wise: uses ground beef instead of expensive cuts.
- Crowd-pleasing: flakey pastry and rich filling please most palates.
- Flexible: pâté is optional; you can skip or swap it.
“A surprisingly fancy-looking dinner that’s actually easy to make — flaky pastry outside, juicy savory center. Perfect for a small celebration.”
If you like switching up beef recipes for busy nights, this lighter Wellington makes a good follow-up to simpler mains like a 30-minute beef stir-fry.
The cooking process explained
Quick overview — what to expect:
- Sauté aromatics and mushrooms until the liquid has evaporated. This concentrates flavor and prevents a soggy pastry.
- Combine the mushroom mix with ground beef, optional pâté, and Dijon for richness and binding.
- Wrap the mixture in rolled-out puff pastry, seal, and brush with egg wash for color.
- Bake until the pastry is golden and the filling is cooked through. Rest briefly, then slice.
If you want a reminder of basic pan-searing and vegetable sweats before starting, check a simple beef-and-broccoli technique for sauté timing and temperature tips.
What you’ll need
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 8 ounces mushrooms, finely chopped
- 4 ounces pâté (optional)
- 1 tablespoon Dijon mustard
- 1 sheet puff pastry
- 1 egg, beaten (for egg wash)
- Salt and pepper to taste
Notes and substitutions:
- Pâté is traditional but optional — cream cheese or a smear of softened butter can add richness if you prefer.
- Use a mix of mushrooms (cremini + shiitake) for deeper flavor.
- If vegan or vegetarian, substitute cooked lentils or a plant-based ground product and use a vegan puff pastry.
Step-by-step instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment.
- Heat the olive oil in a skillet over medium heat. Add the diced onion and garlic. Sauté until the onion is translucent and soft, about 4–5 minutes.
- Add the finely chopped mushrooms. Cook, stirring occasionally, until the mushrooms release their liquid and it evaporates — about 8–10 minutes. Season with salt and pepper.
- Transfer the mushroom mixture to a bowl. Add the ground beef, pâté (if using), and Dijon mustard. Mix until evenly combined but don’t overwork the meat.
- On a lightly floured surface, roll the puff pastry to smooth seams. Spoon the beef mixture into the center, shaping it into a log or oval, leaving a 1-inch border. Fold the pastry over the filling and press to seal the edges. Trim any excess pastry.
- Place the wrapped Wellington seam-side down on the prepared baking sheet. Brush the top with beaten egg for a glossy finish.
- Bake for 25–30 minutes, until the pastry is deep golden brown and the interior reaches a safe temperature. For ground beef, aim for at least 160°F (71°C).
- Let the Wellington rest 5–10 minutes before slicing. This helps the filling set and keeps slices tidy.
If you like experimenting with flavor combinations, draw inspiration from richer recipes like this beef pumpkin coconut curry to adapt the filling spices.
Best ways to enjoy it
Serve warm, sliced into generous portions. Pairing ideas:
- Classic: simple mixed greens dressed with lemon vinaigrette and roasted baby potatoes.
- Decadent: mushroom cream sauce or a red wine reduction drizzled alongside.
- Comfort-style: buttery mashed potatoes and roasted root vegetables.
- For brunch: thin slices make great filling for an open-faced sandwich with arugula and horseradish cream.
For a casual pairing, this Wellington plays nicely with sweet-and-savory sides — think roasted sweet potato wedges or a crisp slaw.
Storage and reheating tips
- Refrigerate: Store leftovers in an airtight container for up to 3 days. Reheat gently in a 350°F (175°C) oven for 10–15 minutes to maintain pastry crispness.
- Freeze: Wrap tightly in plastic, then foil, and freeze for up to 1 month. Thaw overnight in the refrigerator before reheating.
- Food safety: Ground beef must reach 160°F (71°C) internal temp. Cool leftovers to room temperature for no more than 2 hours before refrigerating.
Helpful cooking tips
- Drain excess mushroom moisture fully — soggy pastry is the biggest pitfall. Sauté until the pan looks dry and the mushrooms are caramelized.
- Don’t overmix the beef. Stop when ingredients are evenly combined to keep the texture tender.
- Egg wash is optional but delivers the classic glossy, golden finish. Use a pastry brush and be gentle to avoid tearing the pastry.
- If the pastry browns too quickly, tent loosely with foil and finish baking.
- Use a thermometer to confirm doneness; visual cues alone can be misleading with ground meat.
Creative twists
- Add grated Gruyère or sharp cheddar to the filling for a cheesy center.
- Swap the pâté for a smear of whole-grain mustard or horseradish for a tangy kick.
- Make mini Wellingtons in muffin tins for individual servings.
- For a vegetarian version, replace ground beef with cooked lentils and quick-cooked finely chopped walnuts for texture.
- Spice it up with smoked paprika or a splash of soy sauce for an umami boost.
FAQ
Q: How long does this Beef Wellington take from start to finish?
A: Plan for about 40–50 minutes total: 10–15 minutes prep (sautéing and assembling), plus 25–30 minutes baking and a short rest.
Q: Can I make this ahead of time?
A: Yes. Assemble and refrigerate, covered, up to 24 hours before baking. Bring it to room temperature for 20 minutes before baking, then follow the same oven time. If frozen, thaw overnight in the fridge before baking.
Q: Is it safe to eat ground beef in puff pastry?
A: Yes, as long as the ground beef reaches 160°F (71°C) internal temperature during baking. Use a meat thermometer to check. Letting it rest a few minutes helps redistribute juices.
Q: What can I use instead of pâté?
A: Substitute softened butter, cream cheese, or a tapenade for richness. Dijon mustard also helps boost flavor.
Q: Can I use refrigerated vs. frozen puff pastry?
A: Either works. Thaw frozen puff pastry in the refrigerator overnight and handle cold for best puff and structure.
Conclusion
This simplified Beef Wellington gives you the dramatic presentation of the classic with less effort and expense, perfect for weeknights, small celebrations, or when you want to impress without overcommitting. For a traditional, whole-beef approach and more advanced technique notes, review Gordon Ramsay’s Beef Wellington recipe. If you want another detailed home-cook version and extra step-by-step photos, see this Simply Recipes Beef Wellington guide.
Ground Beef Wellington
Ingredients
For the filling
- 1 pound ground beef Use lean ground beef for the best results.
- 1 tablespoon olive oil For sautéing.
- 1 small onion, diced
- 2 cloves garlic, minced
- 8 ounces mushrooms, finely chopped Mix of cremini and shiitake recommended.
- 4 ounces pâté (optional) Can replace with cream cheese or butter.
- 1 tablespoon Dijon mustard For flavor.
For assembly
- 1 sheet puff pastry Thaw if frozen.
- 1 egg beaten (for egg wash) Gives a glossy finish.
- Salt and pepper to taste
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment.
- Heat the olive oil in a skillet over medium heat. Add the diced onion and garlic. Sauté until the onion is translucent and soft, about 4–5 minutes.
- Add the finely chopped mushrooms. Cook, stirring occasionally, until the mushrooms release their liquid and it evaporates — about 8–10 minutes. Season with salt and pepper.
- Transfer the mushroom mixture to a bowl. Add the ground beef, pâté (if using), and Dijon mustard. Mix until evenly combined but don’t overwork the meat.
Assembly
- On a lightly floured surface, roll the puff pastry to smooth seams. Spoon the beef mixture into the center, shaping it into a log or oval, leaving a 1-inch border.
- Fold the pastry over the filling and press to seal the edges. Trim any excess pastry.
- Place the wrapped Wellington seam-side down on the prepared baking sheet. Brush the top with beaten egg for a glossy finish.
Cooking
- Bake for 25–30 minutes, until the pastry is deep golden brown and the interior reaches a safe temperature of at least 160°F (71°C).
- Let the Wellington rest 5–10 minutes before slicing. This helps the filling set and keeps slices tidy.
