Ground Beef Wellington

You’ve heard of beef Wellington, but have you heard of ground beef Wellington? Both feature puff pastry-wrapped beef served in medallion-style slices that show off the insides of this showstopper dish. But this riff on classic beef Wellington is easier to prepare and less expensive, with ground beef taking the place of beef tenderloin, and crescent rolls instead of puff pastry. You might not think ground beef recipes are special enough for a holidays or celebratory meals, but this one sure is! And, hey, if there’s nothing to celebrate, it’s never a bad time to show off your cooking skills.

What is beef Wellington?

Wellington beef is an iconic English dish in which beef tenderloin is coated in paté and duxelles (a minced mushroom paste) then wrapped in puff pastry and baked. The trick is to cook it so that the outside is deep golden brown but the meat inside is still medium-rare.

This dish was likely named for Arthur Wellesley, the first Duke of Wellington, in celebration of his victory at the Battle of Waterloo in 1815. Over time, it made its way to the United States and beyond. It later became well known to the general public by popular chef personalities like Julia Child and Gordon Ramsay.

Ground Beef Wellington Ingredients

• Ground beef: Ground beef is the most affordable option for beef recipes. Use a moderately fatty blend, like 85% lean to 15% fat. That way it doesn’t dry out, but it won’t be so fatty that it makes a soggy bottom.
• Crescent rolls: This ground beef Wellington recipe calls for crescent rolls, which are easy to find in your grocery store’s refrigerator aisle.
• Mushrooms: Cremini mushrooms are affordable and work well in this recipe. There are also usually specialty mushrooms available, like chanterelles, that you can substitute to take it up a notch.
• Butter: Saute the mushrooms in butter to make a deliciously creamy sauce for this beef Wellington with ground beef.
• All-purpose flour: Mixing a bit of flour with the mushrooms while they cook creates a sort of roux, helping to thicken the sauce.
• Cream: Cream is key to a velvety mushroom sauce. This recipe calls for half-and-half, but you could also use heavy cream or even milk in a pinch.
• Egg: A large egg is used as a binder for the beef. That way it holds together and doesn’t crumble apart when you slice into it.
• Onion: Onion is an important aromatic for the ground beef filling.
• Seasonings: Use salt, pepper and dried parsley flakes as the seasonings for the filling. You can substitute fresh chopped parsley if desired.

Directions

Step 1: Make the mushroom sauce

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In a saucepan, saute the mushrooms in butter until they’ve softened and all the moisture in them has cooked off. Stir in the flour and 1/8 teaspoon of pepper, and mix well until the flour has dissolved.

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Gradually add the cream, stirring as you do. Bring everything to a boil, then cook and stir until it begins to thicken, about two minutes. Remove the sauce from the heat and set it aside.

Step 2: Assemble and cook the Wellingtons

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In a bowl, combine the egg yolk, chopped onion, 2 tablespoons of mushroom sauce, salt and the remaining 1/8 teaspoon of pepper.

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Crumble the beef over the egg mixture and mix it in lightly but thoroughly.

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Divide the meat into two equal halves and shape them into loaves.

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Separate the crescent dough into two rectangles on a baking sheet, then seal the perforations so they don’t split open while it cooks. Place one meat loaf onto each rectangle.

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Bring the dough edges together and pinch them to seal.

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Brush with an egg wash, if desired, and bake the Wellingtons at 350°F for 24 to 28 minutes. When it’s done, it should be golden brown on the outside and a thermometer inserted into the meat should read 160°.

Editor’s Tip: When you’re mixing the beef, make sure not to overmix it, as this can lead to a tougher Wellington. Use your hands and mix just until everything is combined.

Step 3: Warm the sauce

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Meanwhile, warm the remaining sauce over low heat and stir in the parsley. Serve the sauce over the Wellingtons or on the side.

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Ground Beef Wellington Variations

• Make it in an air fryer: Modern times call for modern recipes. Try this ground beef Wellington recipe in an air fryer instead of the oven for a crispy crust and the same moist filling. Preheat the air fryer to 300°, follow the instructions above, then place the Wellingtons on the greased tray of your air-fryer basket. Cook until the pastry is golden brown and a thermometer stuck in the center of the meat reads 160°. It should take about 18 to 22 minutes.
• Make it vegetarian: It’s easy to substitute ground beef with plant-based ground meat or even just vegetables. One common substitute is beets, known as a beet Wellington. You can also make a mushroom filling and chop them up with walnuts to make a meaty but vegetarian substitute. You may have to adjust the cook time accordingly.
• Make one long Wellington: Instead of mini Wellingtons, make one long Wellington and serve it sliced in medallions so you can showcase the center.

How to Store Ground Beef Wellington

Ground beef Wellington is definitely best when it’s served fresh out of the oven, but you can certainly enjoy the leftovers as well. Once it’s completely cooled, refrigerate any leftovers in an airtight container.

How long does ground beef Wellington last?

Your beef Wellington leftovers will last for up to four days when stored in the fridge.

Can you freeze ground beef Wellingtons?

You can freeze ground beef Wellingtons before they’ve been cooked. Prepare the ground beef mixture and wrap it in the puff pastry, then freeze it until you’re ready to cook it. It will stay good for up to four months in the freezer. Thaw it overnight in the fridge when you’re ready to cook it.

How do you reheat ground beef Wellington?

This dish is best reheated in the oven so you can crisp up the pastry again.

Ground Beef Wellington Tips

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What other cuts of meat can you use for beef Wellington?

Beef Wellington is generally made with beef tenderloin, which has a consistent shape so it cooks evenly. Other cuts of meat can be used too, like entrecôte (the French equivalent of ribeye steak) or eye of round. You could also try it with pork tenderloin for a less expensive variation.

What can you serve with ground beef Wellington?

Ground beef Wellington will certainly be the star of the show, but it pairs well with classic sides like creamy mashed potatoes, glazed carrots, creamed spinach and a Caesar salad. Some simple steamed veggies like green beans or broccoli would also contrast nicely with the richness of the Wellington and its sauce.

Can you use puff pastry for this ground beef Wellington?

Puff pastry is the classic wrapping for a Wellington, so you can certainly substitute it for the crescent rolls. Both will give you that airy, flaky texture you’re looking for. If you’re feeling really fancy (and have the time), you can make your own puff pastry from scratch.