There is something truly magical about the Individual Ground Beef Wellingtons Recipe that makes it a standout at any meal. Imagine juicy, perfectly seasoned ground beef nestled in a crisp puff pastry, wrapped with delicate prosciutto and a luscious mushroom duxelles that adds a burst of earthy flavor. This recipe transforms simple ingredients into a sophisticated, crowd-pleasing dish that is as beautiful on the plate as it is delicious on the palate. If you’re craving a comforting yet elegant dinner that will impress family or friends, this is the recipe you need to try.
Ingredients You’ll Need
Each ingredient in this recipe plays a vital role in creating the perfect harmony of flavors and textures. From the richly flavorful ground beef to the buttery puff pastry, these simple but essential components come together beautifully to make a truly irresistible meal.
- 454g cremini mushrooms: These add a deep, earthy richness and are the star component of the mushroom duxelles.
- 2 shallots, chopped: Provide a gentle sweetness that complements the mushrooms perfectly.
- 4 cloves garlic, chopped: Infuse the dish with savory notes that enhance the overall flavor profile.
- 3 sprigs fresh thyme leaves: Add a fresh herbal aroma that brightens the mushroom mixture.
- 3 tablespoons unsalted butter: Gives richness and helps sauté the mushroom filling.
- 1/8 teaspoon salt: Balances the flavors without overpowering.
- 1/8 teaspoon freshly ground pepper: Adds a subtle kick of spice.
- 1 tablespoon Marsala wine: Provides a lovely depth and slight sweetness to the mushroom duxelles.
- 2 eggs: Used for binding the beef mixture and for an egg wash to create that golden crust.
- 1 tablespoon Dijon mustard: Offers a tangy sharpness that livens up the beef.
- 2 teaspoons horseradish: Adds a gentle punch to the beef mix, balancing the richness.
- 1 teaspoon Worcestershire sauce: Contributes umami depth and complexity to the beef mixture.
- 1/2 teaspoon salt: Enhances the seasoning of the beef.
- 1/2 teaspoon pepper: Provides essential seasoning heat.
- 1/2 teaspoon onion powder: Adds a subtle, savory background flavor.
- 1/2 teaspoon garlic powder: Complements the fresh garlic with a concentrated punch.
- 1/3 cup panko breadcrumbs: Gives structure and a nice texture to beef patties.
- 907g extra lean ground Canadian beef: The protein base, juicy and flavorful yet lean enough for balance.
- 16 slices prosciutto: Wraps the beef for an elegant taste and keeps the filling moist.
- 2 sheets puff pastry, thawed: The showstopper crust that bakes to a buttery, flaky perfection.
- Small bowl of water: Helps seal the pastry and keep everything together.
- 2 eggs, beaten (for egg wash): Creates that irresistible golden shine and finish.
How to Make Individual Ground Beef Wellingtons Recipe
Step 1: Prepare the Mushroom Duxelles
Start by pulsing the cremini mushrooms, chopped shallots, garlic, and fresh thyme in a food processor until they’re finely chopped but not pureed. Sauté this fragrant mixture in butter along with Marsala wine, salt, and pepper until the liquid mostly evaporates. This deep, richly flavored filling is what gives the wellingtons their signature earthy heart. Make sure to cool and drain out any excess moisture—it helps keep the pastry crisp later on. Divide evenly into eight portions so each Wellington has its share of magic.
Step 2: Create the Ground Beef Mixture
Beat together eggs, Dijon mustard, horseradish, Worcestershire sauce, and the spices in a large bowl, then stir in the panko breadcrumbs. The breadcrumbs work to bind the beef, keeping each patty tender but firm. Fold in the ground beef gently to combine all these vibrant flavors without compacting the meat too much—which ensures juicy results. Form the mixture into eight equal patties, each packed with flavor.
Step 3: Preheat the Oven
Set your oven to 400°F (200°C). This high heat is important for melting the butter in the puff pastry and creating a beautifully golden crust that will surround your heavenly beef and mushroom filling.
Step 4: Assemble the Wellingtons
Roll out the puff pastry into a large 12-inch square and cut it into four smaller 6-inch squares. Lay two slices of prosciutto on each square, which adds a silky texture and salty richness. Place one beef patty on top, dollop a portion of the mushroom duxelles, and gently flatten. Flip the patty so the mushroom mixture touches the prosciutto, then wrap the prosciutto around the beef. Fold up the puff pastry around the package and seal it well with a little water. Place the finished Wellingtons seam-side up on a parchment-lined baking sheet. Refrigerate for 15 minutes to help them hold their shape before baking.
Step 5: Bake to Golden Perfection
Brush each Wellington with the beaten egg to create a gorgeous, shiny crust. Lightly pierce the top for steam ventilation, then bake in your preheated oven until the puff pastry is golden brown and an instant-read thermometer inserted in the center of a patty reads 160°F—about 40-45 minutes. Patience here is key to getting juicy, fully cooked beef with that flaky, buttery crust.
Step 6: Rest and Serve
Let the Wellingtons rest for at least 5 to 10 minutes before slicing or serving. This resting time lets the juices redistribute, so each bite is moist and flavorful. Pair with a rich Marsala mushroom sauce or your favorite beef gravy and seasonal veggies to complete the meal.
How to Serve Individual Ground Beef Wellingtons Recipe
Garnishes
Garnishing your Individual Ground Beef Wellingtons Recipe with some fresh herbs like thyme or parsley adds a lovely color contrast and an herbal aroma that elevates the dish. A drizzle of a mushroom or red wine sauce not only looks elegant but deepens the flavor profile beautifully.
Side Dishes
This hearty Wellington pairs wonderfully with comfort side dishes such as roasted root vegetables, creamy mashed potatoes, or even a crisp green salad to balance the richness of the beef and pastry. Seasonal steamed vegetables bring freshness and vibrant color to your plate as well.
Creative Ways to Present
For a festive occasion, consider plating each Wellington on a bed of sautéed greens or wild rice pilaf. You can even cut them in half to showcase the layers of tender beef and mushroom filling wrapped in golden pastry. Individual servings look stunning on a platter lined with fresh microgreens, ready for impressing your guests.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Keep the pastry intact and try to reheat gently to maintain crispness.
Freezing
Individual Ground Beef Wellingtons Recipe actually freezes really well. Wrap each Wellington tightly in plastic wrap and aluminum foil before freezing for up to 1 month. Thaw overnight in the refrigerator before baking to retain the best texture and flavor.
Reheating
To reheat, place Wellingtons on a baking sheet and warm in a preheated 350°F oven for 15-20 minutes until heated through and crisp. Avoid microwaving as it can make the pastry soggy and the beef dry.
FAQs
Can I use regular beef instead of extra lean?
You can use ground beef with a little more fat, but too much fat might create excess grease and make the pastry soggy. Extra lean beef offers just the right balance for juicy patties without overwhelming moisture.
Can I prepare these ahead of time for a party?
Absolutely! You can assemble the Wellingtons and refrigerate them for up to 12 hours before baking. This makes your party prep much easier and the flavor even better as the ingredients meld together.
Is prosciutto necessary for this recipe?
Prosciutto adds a salty and silky layer that keeps the meat moist and enhances flavor, but if you want a substitute, thin slices of ham or pancetta can work. Omitting it entirely will change the texture and flavor somewhat.
Can I make vegetarian Individual Ground Beef Wellingtons Recipe?
The mushroom duxelles is vegetarian, but this specific recipe relies heavily on ground beef for its identity. However, you could adapt it by using a plant-based ground beef substitute for a vegetarian-friendly version.
What wine pairs well with this dish?
A robust red wine like a Cabernet Sauvignon or Malbec pairs perfectly with the rich, savory flavors of the Wellingtons. The wine’s tannins help cut through the buttery puff pastry and complement the beef and mushrooms.
Final Thoughts
This Individual Ground Beef Wellingtons Recipe is truly a celebration of comforting textures and sophisticated flavors packed into a charming, individual-sized package. It’s perfect for special occasions or a cozy night in when you want something elevated yet approachable. I encourage you to give this recipe a try—once you experience the flaky pastry, juicy beef, and savory mushroom filling together, it will quickly become one of your treasured go-to dishes.
Print
Individual Ground Beef Wellingtons Recipe
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Canadian
Description
These Individual Ground Beef Wellingtons are a sophisticated and delicious main dish featuring savory ground beef patties wrapped in prosciutto and flaky puff pastry, complemented by a rich mushroom duxelles infused with Marsala wine. Perfect for special occasions or an impressive dinner, each Wellington is baked to golden perfection and served with ideal accompaniments like mushroom sauce or gravy.
Ingredients
Mushroom Duxelles
- 454g cremini mushrooms
- 2 shallots, chopped
- 4 cloves garlic, chopped
- 3 sprigs fresh thyme leaves
- 3 tablespoons unsalted butter
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- 1 tablespoon Marsala wine
Beef Patties
- 2 eggs
- 1 tablespoon Dijon mustard
- 2 teaspoons horseradish
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/3 cup panko breadcrumbs
- 907g extra lean ground Canadian beef
Assembly & Baking
- 16 slices prosciutto
- 2 sheets puff pastry, thawed
- Small bowl of water (for sealing pastry)
- 2 eggs, beaten (for egg wash)
Instructions
- Prepare Mushroom Duxelles: In a food processor, pulse cremini mushrooms, shallots, garlic, and fresh thyme leaves until finely chopped. Heat unsalted butter in a large sauté pan over medium heat, then add the mushroom mixture, Marsala wine, salt, and pepper. Sauté until most of the liquid evaporates, about 10-12 minutes. Remove from heat, cool slightly, and drain any excess liquid using cheesecloth or a fine mesh strainer. Divide mushroom mixture into 8 equal portions.
- Make Beef Patties: In a large bowl, beat 2 eggs with Dijon mustard, horseradish, Worcestershire sauce, salt, pepper, onion powder, and garlic powder until combined. Mix in panko breadcrumbs, then gently fold in the ground beef until evenly mixed. Form the mixture into 8 equal patties, approximately 141g each.
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the Wellingtons.
- Assemble Wellingtons: Roll out the puff pastry into a 12-inch square and cut into four 6-inch squares. Lay 2 slices of prosciutto on each square. Place one beef patty on top of the prosciutto, add one portion of the mushroom mixture on top of the patty, and flatten slightly. Carefully flip the patty so the mushroom mixture is against the prosciutto. Fold the prosciutto slices around the beef patty to fully encase it, then fold up the puff pastry edges to seal the bundle completely. Place each wrapped Wellington seam-side up on a parchment-lined baking sheet. Repeat for all portions and refrigerate for 15 minutes to set.
- Apply Egg Wash and Vent: Brush the top of each Wellington with beaten egg to give a golden finish once baked. Use a sharp knife to pierce a small vent hole in each pastry to allow steam to escape.
- Bake: Bake the Wellingtons in the preheated oven for approximately 40-45 minutes, or until the puff pastry is golden brown and an instant-read thermometer inserted into the center of a patty registers 160°F (71°C), indicating thorough cooking.
- Rest and Serve: Allow the Wellingtons to rest for 5-10 minutes after baking to let juices redistribute. Serve warm with Marsala Mushroom Sauce or your preferred beef gravy along with seasonal vegetables for a complete meal.
Notes
- Ensure to drain the mushroom mixture thoroughly to prevent soggy pastry.
- You can prepare the mushroom duxelles a day ahead and refrigerate.
- Use a sharp knife to vent the pastry to avoid steam bursts during baking.
- Resting before serving improves juiciness and flavor.
- For extra flavor, you may brush the prosciutto with mustard before adding the patty.
