Wednesday, June 27, 2012

Updated Beef Wellington

This is another recipe I've had for over 5 years. To be honest, I hadn't made it because I was nervous. It seemed like an intimidating recipe. However, it really wasn't. It was incredibly easy. These are individual beef wellingtons and everyone loved them. I had to explain to my husband that I thought these would be hard to make when he jokingly complained about this recipe just sitting around for years. We will definitely be making these more often. The only change I made to this recipe was that I used onions instead of mushrooms. My family isn't big on mushrooms.

What you need:
  • 1 tbsp. butter
  • 8 oz. fresh mushrooms, chopped {I subbed with onions}
  • 1 lb. ground beef
  • 2 tbsp. finely chopped onion
  • 2 tbsp. steak sauce
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1 large egg, lightly beaten with 1 tbsp. water in a small cup
  • 1 sheet puff pastry, thawed

  1. Melt butter in a skillet over medium-high heat. 
  2. Cook mushrooms/onions in butter for about 4 to 6 minutes. Set aside.
  3. In a bowl, combine beef, chopped onion, steak sauce, salt, and pepper. Shape into 4 patties.
  4. On a lightly floured surface, roll out pastry into a 14-inch square. 
  5. Using a pizza cutter, slice into four 7-inch squares.
  6. Place a patty in each square and top with mushrooms/onions.
  7. Brush edges of each square with egg wash and fold corners to the center.
  8. Place on a greased baking sheet and brush with egg wash. Cut two slits into each for ventilation.
  9. Bake at 400* for 27 to 33 minutes. Let stand 5 minutes before serving.
Recipe Source Unknown


Amy M said...

I've made this twice now and we like it, but the bottom of the crust is always soggy. Does that happen to you? Or maybe you use a leaner ground beef? I have used crescent rolls instead of the puff pastry, but I imagine any bread would get soggy.

Janie said...

@Amy M - I've only made it with the puff pastry and it's never been soggy. I'm sorry that you had that problem! Let me know if you have better results with the puff pastry.