Can You Make Beef Wellington With Ground Beef

Recipe tips and notes

  • The key to this ground beef Wellington’s success is texture. Cut all the vegetables into even and uniform small dice. This will ensure that they cook through and retain moisture, blending in perfectly with the mince with every bite.
  • To prevent any unpleasant sogginess, let the beef and vegetable mixture cool before encasing it in the pastry.
  • Make sure to make shallow, tiny scores if you decide to score the pastry. A deep cut will cause the pastry case to split open, allowing the priceless juices to spill out and leaving wet pastry and dry meat.
  • To give the Wellington a glossy, golden finish, brush it with beaten egg.
  • Even though the meat and vegetables are juicy, I like to offer a gravy option. My red onion gravy balances the flavor of the beef with sweetness and tang.

Can You Make Beef Wellington With Ground Beef

Even though this recipe for beef Wellington already has a good amount of potatoes and vegetables, I like to add a few more sides to make it truly spectacular.

Can You Make Beef Wellington With Ground Beef

Whatever your Wellington, they are the perfect ‘get-ahead’. Before cooking, prepare this ground beef recipe according to the directions, cover tightly with clingfilm and store in the refrigerator for up to two days.

Or freeze, also uncooked, for up to 3 months. Defrost thoroughly in the fridge overnight before oven cooking.

Any cooked leftovers can be refrigerated for 2-3 days. You can use a microwave or an oven to gradually reheat food. Check the meat is cooked through before serving.

Can You Make Beef Wellington With Ground Beef

Easy Ground Beef Wellington for the win!

  • I suggest using 85/15 or 90/10 fat content when grinding beef. Extremely lean beef won’t provide the necessary moisture, but too much fat will result in a soggy bottom crust.
  • Mushrooms: To keep things simple and affordable, go ahead and continue using the readily available bella mushrooms. To elevate this recipe, consider replacing the button mushrooms with crimini or portabella. Using more variety will result in a slightly earthier flavor and a dish that looks impressive.
  • Onion and basil: I use onion and basil in this recipe to keep it easy to make. Both are simple to locate and most of you already have If you would rather, you can replace it with shallots, parsley, thyme, or green onions.
  • Red wine: Red wine gives the mushrooms a sophisticated, deep flavor when it cooks. You could use beef broth if you prefer non-alcoholic. Replace with white wine, brandy, or sherry, if you’d like.
  • Butter: This dish gets its richness from butter, real, honest-to-goodness butter. You could definitely substitute olive oil, but I wouldn’t do it the first time around!
  • Puff pastry: The timing of this recipe revolves around puff pastry, which is the main attraction. You can substitute pie crust or phyllo dough (see the comments for advice from those who have done so), but I would strongly advise sticking with puff pastry, if at all possible. The pastry is flaky, buttery, and simply delicious.

Can I free Ground Beef Wellington to cook later?

Sure, exactly follow the recipe; however, omit the egg wash. Rather, place the wellingtons in a freezer bag after wrapping them in plastic wrap. When it’s time to serve, thaw it overnight, then proceed with the cooking instructions, allowing an extra 10 to 15 minutes to allow for the low temperature.