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
Scale
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.
