Rather than using an expensive steak cut like the Gordon Ramsey version, this ground beef wellington recipe uses easy to find, inexpensive ground beef and puff pastry sheets. But don’t be fooled…it is utterly delicious and decadent. Try it with the mushroom gravy for the ultimate in easy, special dinners the whole family will love!
Have an Air Fryer? Try the Air Fryer Ground Beef Wellington Recipe. Same recipe adapted for the Air fryer.
Or for a fun twist, try our Philly Cheesesteak Wellingtons!
This easy Ground Beef Wellington recipe is one of my husband’s favorites and I pull it out for Valentines Day, anniversaries, and the occasional Sunday evening. Using ground beef keeps this recipe budget friendly and easier to make than the traditional medium rare, beef tenderloin steak in the center version you often see. Your family will love it, also!
Some of us (ahem, me) would love to be able to count on a recipe to repeatedly deliver awesome flavor and LOOK AMAZING every time they make it. Consistently. Without fail.
This is that recipe. Master this recipe and you will have a gorgeous meal in your back pocket whenever you need it.
The best part is that mastering this recipe isn’t a difficult thing. Easy! You have puff pastry sheets as a secret help.
Puff pastry works fantastic for making a fresh tomato tart or fresh berry tart. Give those a try! You will appreciate having easy and beautiful recipes to pull out, especially for days when company stops by. Keep puff pastry dough in the freezer just for those times!
Easy Ground Beef Wellington for the win!
Your main ingredients:
- Ground beef – I recommend using an 85/15 or 90/10 fat content. You don’t want your beef super lean or it won’t provide the moisture needed BUT too fatty and you’ll get a soggy bottom crust.
- Mushrooms – Go ahead and stick with the easy to find bella mushrooms to keep it easy and budget friendly. If you want to up the game in this recipe, sub out button mushrooms for crimini or portabella. You’ll get a bit earthier flavor and an impressive-looking dish from using more variety.
- Onion and basil – To keep this simple and approachable I use onion and basil in this recipe. Both easy to find and most of you have on hand. You can swap it out for shallots, parsley, thyme, or green onions if you prefer.
- Red wine – Red wine is used for the mushrooms to cook in and provide fancy and rich flavor. You could use beef broth if you prefer non-alcoholic. Sub out sherry, white wine, or even a brandy if you prefer.
- Butter – Butter, real honest to goodness butter, helps provide the richness to this dish. Sure you can sub olive oil but I totally wouldn’t the first time you make this!
- Puff pastry – This recipe’s timing is designed around puff pastry, the star of the show. The pastry is flaky, buttery, and absolutely amazing! You CAN sub pie crust or phyllo dough (read the comments for tips from others that have done so) but I would recommend trying to stick with puff pastry, if possible.
What wine would you suggest?
I like to use my fave Cabernet so I can drink it at the same time ;). Try using Marsala for a great rich flavor!
Can I substitute crescent rolls for the puff pastry?
Yes, you can follow the recipe exactly as written except bake at 350 for about 25 minutes.
How can I amp this recipe up even more?
- Wrap the ground beef in prosciutto before putting it on the puff pastry.
- Add a tablespoon of Dijon mustard to the beef mixture.
- Stir in a teaspoon or two of horseradish to the beef mixture.
- Add Fresh thyme to the mushroom mixture (Duxelle)
- Include 2 chopped shallots with the onions in the mushroom mixture (Duxelle)
- Include frozen peas and carrots in the beef mixture.
- Use ground sirloin for an extra special twist!
- Substitute Brie, Provolone, or Gouda for the Mozzarella.
This mushroom mixture is divine, however!
To REALLY impress, we are adding a Duxelle.
What is Duxelle?
It is simply mushrooms, garlic, and some thyme pulverized in the food processor and cooked up on a saute pan with some olive oil.
You can sub out the mozzarella cheese for another soft white cheese for another great way to make this recipe even more impressive. But let me tell you, don’t feel for one second that making this recipe straight up the way it is written will give you a sub-par result. It won’t. This is delicious!
Tuck a few fresh herbs into the mixture to amp up the flavor even more! Fresh thyme is my personal favorite but you’ll find that basil and rosemary are delightful, as well!
To get the slits into the top of your dough without making a mess be sure to use a SHARP paring knife. Don’t skip basting the little wellingtons with a bit of beaten egg yolks or milk. The egg wash helps to take the bundles from great to AMAZING!
Puff pastry filled with ground beef might be one of the best little recipes ever. But hey, there is nothing wrong with knowing MORE easy little recipes…
Head’s up! If you, like me, are always on the look-out for easy, fast, and DELICIOUS family meals you NEED this cookbook from Ree Drummond. Sooo good! I’m pretty sure you will want to kiss me after you get this and try some. It makes my life so much easier! This and puff pastry :).
This recipe takes about 30-40 minutes to cook which gives you a good amount of time to get them in the oven and work on your side dish, while it cooks. And, of course, don’t forget to serve up your ground beef wellingtons with some great red wine (why not use the same red wine for cooking this dish AND drinking with this dish :)).
Try serving this delicious recipe with Perfect Mashed Cauliflower…tastes just like mashed potatoes and don’t miss my trick for making it work every time!
Can I make this ground beef wellington vegetarian?
I haven’t tried substituting my veggie burgers for the beef, in this recipe. However, if you feel confident that your veggie burger mixture can swap in for ground beef — go for it. Come back and let me know how it works out!
Can you make a ground beef Wellington in advance?
Yes! But don’t keep them longer than 2 days. Make up the wellingtons without the final egg wash and put them into the fridge, wrapped in plastic wrap, as soon as they are finished. Baste them with the egg wash and cook them while fully cold. Add an additional 10-15 minutes to the time, to account for the extra chilly temperature they are when they go in.
Can I free Ground Beef Wellington to cook later?
Yes! Follow the recipe exactly but don’t add the egg wash. Instead, wrap the wellingtons in plastic wrap and store them in a freezer bag. When ready to serve, thaw overnight and then follow the cooking directions, add an additional 10-15 minutes to account for the cold temperature.
How do I reheat Ground Beef Wellingtons?
Wrap your wellingtons with foil and bake at 350 in the oven for about 25 minutes or until warm. Baking them in the oven will keep your pastry flaky.
Can I make this as a single large roll instead of individual wellingtons?
Instead of splitting your puff pastry into 4 individual squares instead, use both sheets. Turn the beef mixture into one large roll of beef (think about the shape of meatloaf), set it on the 2 puff pastry sheets, wrap it up with the seam side down, brush it with beaten egg, and cut slits across the top. Bake at 350 degrees for 45 to 50 minutes instead of 25 to 30 minutes.
easy Ground Beef Wellington Recipe
Ingredients
- 2 eggs beaten
- 1 1/2 pounds ground beef
- 4 tablespoons saltine crackers or bread crumbs, crushed
- 2 tablespoons dried parsley fresh works best, if you have it!
- 1 teaspoon salt
- 1 tablespoon cream milk works fine, as well.
- 3 tablespoons butter
- 1 small onion chopped fine
- 4 cloves garlic minced
- 8 ounces baby bella mushrooms
- 1/2 cup red wine or grape juice
- 1 teaspoon basil fresh works best, if you can.
- mozzarella cheese optional
- 2 sheets puff pastry thaw out according to the pkg
- salt and pepper, to taste.
Instructions
- Heat oven to 400 degrees.
- Mix the first 6 ingredients together well. Set aside.
- In a large saucepan melt the butter. Add minced onion and mushrooms.
- Cook on medium high heat until mushrooms sweat and onions are translucent.
- Turn the heat down to medium while you add the garlic, red wine, and basil.
- Turn the heat back up to high and continue to cook until the liquid is reduced. Remove from heat. Cool.
- Lightly grease a cookie sheet or baking pan.
- On a lightly floured surface lay out the pastry sheets. Cut each sheet into 4 squares
- Spread mushroom mixture across each square. Top with thin layer of mozzarella cheese
- Put 1/2 cup of meat mixture (formed into flattened balls) on top.
- Pull corners up over meat and pinch edges together. (don’t worry if this is tricky, it is for everyone…it isn’t just you!) Tip: use beaten egg to help "glue" your seams together if they aren't holding well.
- Put the bundles on a cookie sheet with seam side down. Cut small slits on top and brush the tops with cream or beaten egg.
- Bake for 30-40 minutes (at 400 degrees) or until golden brown and meat is cooked through.
- Serve with brown gravy, if desired.
Video
Notes
Nutrition
I shared this with my son and he couldn’t get over how delicious this was. In my opinion it’s better than regular beef Wellington, and more affordable.
Very delicious! And really not too much of a hassle to put together. I appreciate the tip of adding red wine to the gravy, too! Such richness of flavor. Thank you for sharing this recipe.
Make sure you come back here and let me know how this recipe turned out for you. We love to hear about the special dinners and events that so many of you are making this recipe for.
This recipe is so good! I have made it twice and both times it has turned out excellent. Even the kids enjoyed it (minus the mushroom and onion 😄) Thank you for this wonderful recipe!
This was a hit! All my kids loved it, their ages ranging from 3 – 15 years old! This was easy to follow and loved trying a new dish! Will definitely make this again!!!
I made this today for our annual Christmas party. It was a hit with everyone. I made the recipe as written except I added prosciutto as the first layer. I used fresh thyme and Dijon mustard. It was perfect and enjoyed by very one. Thank you for a great recipe
Made it for a last hurrah with my parents before moving out of town. It was delicious and both mom and dad give them an A+. Funny enough, I’m not a gravy person so I gave the recipe mention no second thought. At the end of dinner, my dad said the only thing that could have polished off the meal was if I had served it with a good, brown gravy. I laughed and told him that it was advised and promised when I make them again, to add gravy.
Thanks for the amazing recipe!
This is a favorite in our house!!
A tried and true bookmarked recipe! I’ve made it for company and I make it often for my little family, even my 7 year old loves it!
You can use onions or Carrots. You can also just skip that step if you don’t want the mushrooms in the recipe.
This was absolutely delicious!
I don’t like mushrooms. Is there something else I could use?
Oh this was SOOOOOOooo GOOD
My husband absolutely loved this recipe. When I make a new recipe our tradition comment is ‘is it a laminator?’ All enjoyed, hoped to be seen again recipes get laminated… this is a true laminator!!!!
Yes!! It may be a bit drier (as anything with ground turkey can be) but it will definitely work.
Is it possible to use ground turkey instead?
I made the wellington for Sunday supper everyone loved it and it was easier than I thought to make.
thx
I’m sorry to hear that! Where in the directions would you appreciate more help? I would certainly like to improve them, as needed.
You certainly can! In fact the post has instructions for how to make it ahead. Sounds great!
I plan on making this tomorrow for my sister and brother-in-law and was wondering if I could maybe make it one day ahead?And also if I could freeze the extra,because I only need four but making eight.
I just wish the directions where a bit better. The typos and small lacks of direction had me causing quite a few mistakes. They turned out good but directions where quite poor.
I have made this several times. My family loves it.
Very delicious! And really not too much of a hassle to put together. I appreciate the tip of adding red wine to the gravy, too! Such richness of flavor. Thank you for sharing this recipe.
Made this last night wonderful. Definitely a keeper.
Alita
I made this tonight. So delicious. And simple. A home run.
I shared this with my son and he couldn’t get over how delicious this was. In my opinion it’s better than regular beef Wellington, and more affordable.
So good and super easy!
Made this for Sunday dinner. My husband is not a fan of ground beef, but he loved this. It was delicious.
Thank you
Made this for the first time tonight. Came out delicious. It’s also adorable. I feel like a pro.
Made this last night with an Asian flare and used plant based meat, mixed the duxelles’s into the mixture, which helped the texture, the teens did not know it wasn’t meat until I told them. I also did the traditional Wellington and they both were great 😊! Thank you for an awesome 🤩 recipe!
Made this for dinner tonight it was very good. Easy to follow instructions bed with ingredients you have in your cupboard. Robust flavors nice presentation. I recommend this recipe.
I made this for Thanksgiving, replacing the ground beef with two 12 oz. packages of impossible ground instead. It came out amazing and no one even realized that it was vegetarian!
Of course not! Skip them.
OMG, this sounds great…..except for the mushrooms..which I hate with a passion. Do I have to use them????
I made this recipe and my husband and I both loved it. Delicious and so pretty!
When I defrosted the hamburger I had not noticed the recipe called for 1 1/2 #, so I punted and just made it with 1 pound and did not reduce the other ingredients. Personally, I think that worked out for the best. It had a good bit of flavor and the slightly reduced volume made the packets easy to fold.
Otherwise I followed the recipe. I made a packet of Shilling brown gravy with 1/4 cup red wine and 3/4 cup water for on top before serving – that turned out good!
We get leftovers tonight, Yum.
Made this last night for dinner. It was delicious. I have to admit I used Sherry for the wine, did not have puff pastry so I used pie crust.
I made last night for me and my hubby. Very delicious and will put in my rotation. Can you recommend the best way to reheat these please. Planning on leftovers tomorrow night. Thanks!
I made these for a party I had for a friend. Needless to say, they were delicious. I have done regular beef wellington before, and it was so time consuming. This was not, and so easy. I go ahead of myself and didn’t read the directions super careful like I should have, but they still turned out amazing. The gravy was amazing on it too. Thank you for a great new family favorite in my house.
Dawn
I like to reheat mine in a 350 oven so that it maintains the flaky dough. I know that some of used an air fryer with good results!
I made these tonight and definitely will be making again! Question, I made 8 but we only ate 4, each one is individually wrapped in foil for storage, How do I reheat the leftovers?
Thank you so much for coming back to leave a positive comment! I appreciate it.
My family absolutely loves these! I’ve cut the amount of meat back and use more veggies. Otherwise I stick to the recipe. Thanks for sharing your recipe!!
I haven’t personally done so but I know many readers have and said it was successful.
Can you freeze these after cooking and do a reheat later.
This was AMAZING. So good!!
I am so glad to hear it!! I love shepherd’s pie…so comforting :)
These were SO GOOD! Hubs and daughter said it is the best recipe I’ve made. I’m going to try your shepherd’s pie next. 😁
YES! In fact..https://www.nelliebellie.com/air-fryer-ground-beef-wellington/. . I have the cooking instructions!
Do you think these can be cooked in an air fryer?
Recently made this, delicious! Will remain in my rotation.
OMG! I made this last night and can’t wait to make it again! I used shallots instead of onions, and aroma from the mushroom mixture & wine was unbelievable! A definite keeper!
Honestly, I’ve never personally frozen them prior to cooking. But yes, I believe you would need to or the centers wouldn’t properly cook. I would let them thaw in the fridge until you are certain the beef is thawed but don’t let the pastry come to room temp (it will lose it’s flakiness). Then proceed. Be mindful you may need ot add another 5 -10 minutes to the baking time to account for the cold temp.
I recommend reheating them in the oven, if you have the time, so the pastry remains flaky.
If you have frozen your individual wellingtons, do you thaw them before cooking?
I have made these a few times now. They are very good.
I’m just wondering how you would reheat the leftovers the next day?
I have! In fact, I often use both.
Have you ever used sautéed onions instead of mushrooms?
Just made this last night and was very impressed. We made a true beef wellington for Christmas and found that it was not worth the hassle, but this was so easy and definitely delicious! Will be making again for sure!
Made this last week and another batch is in the oven as I write this review. I absolutely LOVE this recipe and I use Grape Juice because I have no Wine in the house. It’s delicious and Family approved! I have a 3 yr old who clears her plate. Thank you for this recipe!
Delicious recipe- thank you!
Wow 5 out of 5, this turned out to good! I was nervous as there isn’t a ton of spice added. But I made it with venison and added about 4tbsp lard and this recipe was amazing!! A new favourite for sure!
Yes, I believe if you read the comments someone else did with success. Should be tasty!
I haven’t personally frozen it but I know that other readers have and said it was successful. If you do, I would love if you came back and let me know how it went!
Can you freeze this and if so should you cook it first or freeze and cook later?
Thanks Kim
Can you use crescent roll dough instead?
Yes, I think you certainly could without any problems. I think you would actually have the opposite problem of soggy…dryness. But with the mushrooms and all the insides it should work great!
Hi! Really looking forward to making this! Can I use ground turkey instead of ground beef? I guess if the fat content is about same? I definitely don’t want a soggy mess.
1st time making these, YUM! YUM! YUM!
Easy to follow recipe.
Thanks for sharing.
Oh no! Any thoughts as to where we could add better instructions?
I would wrap them in aluminum and reheat them in the oven so the pastry doesn’t get soggy. Great question!
Just made these for dinner and they were yummy! Next time I’ll try it with fresh herbs, and it definitely was a challenge closing up the puff pastry. Question, what is the best way to reheat the leftovers?
I think this recipe is missing a few steps. I had to watch the video.
This recipe was truly easy and delicious! We loved it and will definitely be making this again and sharing with friends!
What a hit this was. I served it to two people who are EXTREMELY picky and they loved it. Already asking me to make it again. So easy to prepare.
A friend recommended I try this recipe out and I could not be happier that she did. This was excellent. Half of my family doesn’t eat mushrooms so for theirs I substituted a layer of extremely caramelized onions with some spinach(squeezed like hell to drain) in place of the duxelles. Coupled with a homemade red wine gravy and it was an absolute smash. Thanks so much!
I will make this for my family I will post when I make this
Amazing!!! It’s a family favorite now. Thank you for a great recipe:)
I followed the recipe except I didn’t have red wine so I substituted beef broth. I served it with mashed potatoes and gravy and both My husband and I liked it but we agreed it was a little plain. I will make it again but will try it with the red wine and more spices next. This recipe is a keeper.
I believe someone else used crescents with success. Perhaps try making those patties a bit smaller in the center to give the middle more of a chance to cook throughly .
I’m not sure, honestly. I would think so. My only worry would be that searing it would release some of the grease on to the puff pastry before the pastry has a chance to cook. It might make it a bit more soggy. BUT….it might not. Honestly, give it a try and let me know!
Can pillsbury crescent rolls be used in place of pastry dough? I have a similar recipe using cooked chicken but with the raw beef, 30 minutes might be too long for the crescent. Can this be adjusted using crescents?
When making beef wellington you sear the tenderloin first, can I do that with the ground beef to get sort of a crust on there?
This was super yummy! And not nearly as difficult to make as I thought it would be! I thought it would be like a hamburger in a puff pastry, but there was so much more flavor! It definitely was more than a hamburger! So delicious, even my 9 year old and 4 year old liked it! I didn’t make a gravy to go with it, but honestly it felt moist enough and gravy wasn’t missed!
I simply add a bit of beef broth to the pan I cooked up the mushroom mixture, add red wine to taste, and then make a slurry of flour and water to thicken it after bringing the mixture to a boil. Keep it simple to enhance the yummy Wellingtons.
How do you make the gravy? Butter flour beef broth? I would like to try this for our Christmas Dinner this year
These were FANTASTIC!! I made a mushroom gravy and added wine per the recommendation and it was perfect.
Made this last week turned out great very flavourful puff pastry is perfect for this dish my husband loved it. I cooked all I made and the froze them they were very tasty but the pastry is a bit soggy. Next time I will use fresh meat so I can freeze them raw
This was just fabulous. I’m so glad that I found this recipe. I will definitely make this again.
This is wonderful; thank you! I love the vegan suggestions for the blended company that will be at dinner. So yummy!
I just made it with impossible and used Just eggs as the binder and for the egg wash. It was delicious!
I’ve used all of them on this recipe. I prefer the 85/15 because I want a little bit of fat but not so much that it soaks the pastry.
What type of ground beef did you use? 80/20, 85/15, or 93/7?
I made these tonight for dinner. Absolutely outstanding. They were the easiest things to make. The taste was just pure perfection!
My question is can you freeze them once they are cooked. I made 8 of them and we only ate 2 of them.
If anyone has any ideas please let me know!
Thanks,
Mike
This recipe was amazing. 5 stars from the entire family. Even the picky 13 year old! I will definitely make this again.
These were yummy. I made them tonight. They were easy to put together. The pastry was nice and crispy.
Excellent take on this usually very costly main course. I skipped the onion to a strong sensitivity; didn’t seem to harm the recipe.
So glad to hear it!
I’ve made this recipe for my family so many times and we LOVE it! The mushrooms with the red wine are delicious. I’m new to cooking, but this recipe was easy to follow and delicious!
Sooooo glad you came back here to tell use that this worked for you! I think a flax egg would work, also.
I made this today using Impossible Meat as a test recipe for Christmas dinner. It would have been completely vegan but I did use an egg for the binder. I bet a flax egg would work just as well. Brushed unsweetened almond milk over the pastry for browning. I don’t think my vegan haters, my onion haters nor my mushroom haters would be none the wiser! I feel like this is a complete win! I made a vegan gravy using red wine. Topped the Wellington’s and mashed potatoes with it and roasted some broccoli. It was a delicious AND easy meal!
Thanks for letting me know, I apologize! WE try to keep up on our ad company and the optimization but often need a reader to tell us…I appreciate that!
FYI this site is cluttered with so many ads Its nearly impossible to view the recipe. I’ll just you tube or Google the keywords… Fail on your website.
Absolutely!!
Can I just make a plain brown gravy to put inside? All 6 of my family members kind of detest mushrooms😬
I made these in the past and they were amazing, i just got my air fryer and would love to try them in it what would yoy suggest
That is a tough one because I’m not sure if the center would be cooked properly. Because this uses ground beef instead of the traditional steak, we don’t want it to be too raw. Perhaps cooking the meat first, cooling it, and then reheating it with the puff pastry would work. If you find something that works let me know–I’d be interested to hear how it turns out!
Any special instructions for making a traditional loaf rather than individuals?
I never have personally but I know that there have been others that have done it with success. I believe they took them out to thaw prior to baking and added a bit of extra time.
Can these be made ahead and frozen?
This recipe is so easy to follow! I made it vegetarian by using Impossible ground beef. It was sooo good and flavorful! Puff pastry was a pain and mushrooms being warm made it hard to manage. With the pastry in my hand, I started with a slice of provolone and then added the mushrooms and onion. It helped the dough not warm up too much before I put it in the oven.
It turned out wonderful. Definitely a keeper. I went back to the store to get the
Correct Puff pastry …. followed your recipe exactly. Loved this. Thank you!
Probably because my husband is from Wisconsin and I spent 15 years there…WI is the cheese capital and everything has it. Go ahead and leave it out and this will still be soooo good!
Why does everything from America have to have cheese?
Been making beef Wellington with minced beef since my son gave me a Jamie Oliver Minitery of food cookbook.
Yes to onions, mushrooms, herbs, and puff pastry. But. Please NO CHEESE.
This is probably the one that you remember… https://amzn.to/3ejX0tg. “The Pioneer Woman Cooks: Dinnertime”
Only had one lb. ground beef. Worked fine. Great recipe. Well written. Videos helpful. Tasted delicious. Did not take too long to prepare.
Very good. I made this for dinner tonight and 2 hours later my husband was still commenting how good dinner was tonight. Thank you.
What is the name of Ree’s cookbook that you like? I didn’t see a pic in the post.
Made this tonight. It was yummy. Had to adjust a few things to what I had in my cupboard 😏. I don’t cook with wine so I used Worcestershire sauce. I didn’t have any cream so I used sour cream. I have a favorite seasoning blend by Weber—roasted garlic & herb seasoning salt. Great blend, I use it in my meat loaf and on my steak. Thank you for your recipe. (My husband loved it too—had seconds—so did I 😂)
Simple, easy and delicious…….will be maki this again
You made your own pastry? Amazing! I’m so glad you liked it. And hello to you. Once, many years ago, I travelled to Simonstown/Capetown. Absolutely beautiful!
Very good. Made it today. Hubby gave it 5 star, and he has lost his appetite. Made my own pastry too. From South Africa keep on the good work.
I believe I have heard of a few people using goat cheese. I haven’t, myself…yet. But I intend to. I have used feta which was yummy. And similar to goat cheese :).
I have heard many say that they did the same thing and it worked out. Sorry I didn’t get to this sooner! Let me know how it turned out!
Has anyone tried it with goat cheese? I’m making it tonight. I can’t wait!
Hi, I’m going to make this tonight but purchased phyllo dough instead of puff pastry. Will that work?
Mmmmm…that sounds amazing! Let us know if you try it.
You could try going slightly different route and putting a little stone ground mustard on the beef, wrapping it in prosciutto with the garlic and onions and herby soft cheese on top like boursin or gorgonzola.
Or subbing the mushrooms with spinach bacon and pine nuts instead. :-)
I am so glad to hear that! Thanks for coming back and commenting!
These were show stopping delicious! Will make again!
I’m so glad to hear it! It’s a great recipe that is easily adaptable. And looks so fancy!! Thanks for taking the time to come back and comment!
I made this last night for my wife and me! I cut the recipe in half since there were only the two of us ! This is a great recipe! I had asparagus with it and we still had leftovers! I will fix this again no doubt! Only thing I changed was I didn’t have heavy cream so I just used two percent milk and it was great! I used jar beef gravy and added the wine! I will do this again! We never had beef Wellington before but using hamburger was a great idea! I used ninety percent hamburger and there was no waste!
I am sooo glad to hear that! And thank you for taking the time to come back and let me know, I appreciate it!
I’m late to comment because I made this months ago for our Christmas dinner, but wanted to let you know that this was AMAZING and such a hit with the family!! It is fancy enough to wow people and easy enough to pull off. Thank you for the great recipe! I will be making these again.
You want them to be fairly small so they tuck in well but it doesn’t matter if they are sliced or chopped.
I think a beef broth would be good but I haven’t tried it. If you do, let me know how it works.
Are the mushrooms sliced or chopped? Does it make a difference?
Do you have to use the wine/grape juice? Is there any other substitution?
What other cheeses would work with this? I will be omitting the mushrooms. Excited to try it – looks delicious!
I like to use gouda with this :). Try a provolone or even swiss for a good tangy option.
I am going to try this soon (super excited!) Any other suggestions for other cheese options? I am looking for something different (how I came across this recipe) and I use mozzarella (w/ or w/o beef) often so wanted something different for that as well. Also, I will be omitting the mushrooms if that needs to be considered.
Really? Now I’m interested to know how that is possible ;).
In the oven now! I knew you were a red head even before I saw your picture!
What a good question! I don’t know the brand but most definitely a cabernet!
Going to make these this week.. they look delish! What red wine did you use?
That sounds like a lovely dinner! I like the marsala and thyme substitution, I may try that myself next time!
I love the recipe and will be trying it sooner
Got a thumbs up from everyone! I needed a recipe to use up leftover puff pastry from Thanksgiving, and I had 90/10 ground beef and a package of mushrooms on hand. The only things I didn’t have were red wine and basil, so I subbed in Marsala and thyme and it was still delicious. I put my pastry bundles into a very hot 400 degree oven on parchment and the bottom of the puff pastry cooked just fine. Cooked until the center of the meat registered 155 and then let it sit for a few minutes til it was 160. Served with a truffle mashed potato and a salad for a really lovely dinner. Thanks for the recipe!
Yay!! So glad to hear it. Now I need to try that for myself :)
Made tablespoon-sized meatballs (added minced onion, garlic, and some meatloaf seasoning) baked for 14 minutes at 357C/190F – wonderful! Thank you for the advice!
I have not tried it. Honestly, I think it would be good. I might be slightly worried about dryness. So maybe plan for a gravy on the end? If you try it let me know how it goes!
Oh no, I’m sorry you had that problem. No fun! My recommendation is to put them on parchment paper and be sure that they are cold when they go into the oven so the fat from the pastry doesn’t leek out before it cooks.
The only issue i encountered is the bottom of my wellingtons staying raw. I cooked for 40 min then had to flip to allow bottoms to cook. I think it was the amount of fat maybe although I used 90/10 ground beef.
Have you ever made with a cooked beef mixture? I love this recipe, but was thinking about substituting real ground beef with a plant based alternative but not sure what that would do to cooking times.
Ooooh, that is a really good question! I would try 375 degrees for about 15-20 minutes depending on their size. Let me know how that goes!
I made this and it was delicious and really really easy! Using the meat recipe to make baked meatballs, what temperature and time do you recommend?
So easy! And feels fancy!
Can’t wait to try this one. Sounds delish and easy to make
What a good point!! It’s super fancy but so easy, isn’t it. And how sweet to think of your parents with this dish.
This is amazing.! I would love to address another awesome thing about this recipe. A gourmet meal for our elderly parents that have given up on trying to chew steak! I am going to have this as one entree for Christmas dinner. I think my parents will love it! Thank you !!!
Yes, heavy cream.
I was wondering in the list of ingredients when you are saying 1 Tbs of cream, do you mean heavy cream? Just want to be sure
Yay!! Yep, agreed…so good!
SO good!!!!
Oh wow! I think you can but you will definitely get a different result. And my concern would be if the ground beef is cooked well enough. Did you try it? And how did it work?
Help! Forgive me when I say this, i have a 1 year old whose molars are coming in.. well I got everything ready and just realized I bought phillo dough.. I’m trying to make it work anyways but do you have any suggestions on cooking temp/time?
I don’t think it’s heavy in mushroom flavor but then again I like mushrooms. You might try zucchini or even potato (cook it first in the microwave or it won’t cook enough ). Good luck! Let me know how it turns out.
Most of my family does not like mushrooms… but I love them(!) This is going to sound extremely ridiculous, but does it have a pretty mushroom flavour- can I get away with using the mushroom mixture you think, or is there any suggestions you have to substitute in place if the mushroom mixture? I’d love it, I’m very confident of that, but I don’t want to have a complaining household. I’d so love to make this!!!
Hooray!! I would recommend thinning the ground beef patty just a bit. And making sure the puff pastry stays really cold. Also, you could put a bit of a tent over the top to help it not over brown. But sounds like, you have a winner winner burger dinner!
I made these for supper tonight. They were enjoyed by all, and extremely easy to make with items I already had on hand. I found that the pastry browned too much in the oven for the full 40 minutes. However, the ground beef wasn’t thoroughly cooked at 30 minutes. It was delicious, despite the slightly over-dark crust. I will absolutely make it again. My six-year-old even wants it for lunch at school tomorrow. And that’s the best review I ever get.
I haven’t. Because refreezing the pastry is sometimes a bad idea. Also, it make take a long time for the hamburger to cook in the center. But, they can be made ahead and popped into the fridge for a few hours until you are ready to bake.
Have you tried freezing them raw or cooked or is this a bad idea? I am making these this weekend 👌🏼
Hooray!! So glad. It’s a delicious recipe!
Made this tonight for dinner and it was super delicious! My boyfriend and I inhaled it.
White wine! That’s a great idea. A yummy white sauce would be good. Hmmm, I might need to try that.
Made this last night for dinner, didn’t have red wine so I used a white wine that I had open. Delicious! My husband absolutely loved it!!
That sounds like a delicious meal! So glad you enjoyed it and thanks so much for coming back and leaving a comment!
This was an amazing dish. It was super easy and a less expensive version on the pocket book. I have wanted to make this dish ever since seeing it on Hell’s Kitchen. I made homemade Parmesan Risotto and a homemade beer bread to go with it.
So glad to hear that!!
Soooo delicious!
Thank you for a wonderful recipe! My whole family loved it!
We’re so glad you loved it!
I also made this yesterday to celebrate Valentine’s Day. It came up super good!
My husband doesn’t like mushrooms so I used about 4 oz, cut them super tiny and mixed them with very caramelized red onions, garlic, basil and Worcestershire sauce; I didn’t use red wine. For cheese I used a slice of provolone.
I served it with whipped mashed potatoes and even my picky daughter liked it!
I don’t believe I will wait until next Valentine’s Day to make it again ! :)
Hooray!! So glad you enjoyed it and I appreciate the attempt on the red wine gravy, thanks for trying it!! And thank you for coming back to leave a comment…so appreciated!
Hi,
This was our Valentine’s dinner last night. It was easy to make and very delicious. I will definitely keep the recipe.
I tried it with the red wine gravy but of that I’m not convinced, only used the tiniest bit but we both didn’t like it.
But thank you for sharing this awesome dinner idea, I looove the fact that you can prepare them in the morning.
Very best wishes
Chris and Tim from Mackay
Hooray!! Isn’t this a great recipe. I am so glad you enjoyed it as much as our family. I have heard many different subs for wine and the mushrooms and they all seem to work great. This recipe is very forgiving/
I just made this tonight for dinner. It was AWESOME! Many compliments from my husband. I didn’t have any red wine, so I used some sweet white. Was kinda nervous, but it tasted fine. Will definitely make this again!!
Probably more onions or just eliminate them altogether. I believe there are other comments from readers that have eliminated them and still loved this recipe!
What would you sub mushrooms with? Picky husband :)
Hooray! I have a teenager, as well, and know how big of a deal that is. Thanks for stopping back to comment!
Oh my yum! This tastes so decadent! Even my chicken nugget and tater tot kiddo requests this. I’ve made it a few times but haven’t commented before. Thought I’d let you know that my family LOVES it–even the teenager comes to the table with no complaints about no phone when we have this! Thank you!!
Let me know how it goes! I think it should work fine. Won’t be quite the same but still yummy, in a different way!
I made this and had extra mushrooms and onion mixture. I added parmesan cheese rind thyme, 1 tablespoon butter, 4 tablespoons on flour and 2 cups of beef broth. It made the most delicious gravy to go over the top. I served mine with peas and mashed potatoes. I wish I had of remembered the mozzarella cheese but it was still delicious.
LOVE THIS! Love that you made this but love even more that you made it for lots of friends. We are all about bringing together people and using food to do so. You just nailed that and beyond. Thank you!!
Made this for four two nights ago to test. It was WOW. Last night made it for 40 people. The recipe multiplies quite easily and doesn’t affect the outcome. Men and women both were clamoring for the recipe. Just referred them to the web site. To keep the cost down used ordinary button mushrooms chopped. Worked well. Didn’t believe that three ounces of meat was sufficient. I was wrong. much more than that bursts the seams. Gave out many to go boxes because the finished product is quite large. Wonderful recipe. Will make this many times in the future.
I’m so glad to hear it!! And that sounds like a wonderful change. Yum!
I made this for my son after work last night…my son hates mushrooms, so instead I had some left over ham I chopped it up and used it in place of the mushrooms… my goodness you would have thought he had died and gone to heaven…he love it… another great recipe…just had to let you know
It might. I haven’t ever done it because I’m not sure how the puff pastry would react to being refrozen. Especially after absorbing the moisture from the mushrooms. My recommendation would be to make everything in advance and then just put it together.
Would it be possible to prep this ahead of time and freeze it before cooking?
Thanks so much for coming back here and letting me know! I love hearing that people made this with their family and enjoyed it. Green beans and mashed potatoes is my absolute fave with this dish. And good red wine. You did good :)
It was date nite – last night and my boyfriend and I made it. It is rich and delicious. What a great meal. I asked him to get fresh geeen beans like the ones you have on the picture. We steamed them and we had mashed potatoes with the mushroom brown gravy with the wine. What a fantastic recipe, thank you!
Yay!! So glad to hear it!
I tried this tonight and it was fantastic! Thanks for posting it.
mmmmmmm!!! Let me know how that goes, I’d love to try that variation!
I’ve made this a few times with a few variances – tonight’s is with dried morels and gruyere in lieu of the baby bellas and mozzarella. I’ve also decided to experiment with mixing beef marrow in with the meat. My picky dude loves this every time, and it’s fun to make!
I’m so glad! It’s always wonderful to have a simple recipe that is delicious, isn’t it! Thanks for coming back to let us know it worked. We appreciate you taking the time to do that!
I just made this for dinner and it was lovely!! I goofed with the puff pastry a little, made it too thin so the seams had to stay on top, but now I know for next time and there WILL be a next time! The wine was really nice in it too. Thanks for this!
I’m so glad you liked it and that it held up to the adjustments you needed. We find this to be such a versatile and tasty little dish, so glad you did too!
I was looking for a way to use ground beef other than what my wife calls my stand by dishes, hamburgers, taco rice, meatloaf, etc. So I did a little Google search and came across this little dish. Loved the recipe! Although like others said I am not a fan of the mushrooms. I just swapped them out for red and green peppers sauteed with the onions. I also did not have any red wine to add to the saute so I added a Red IPA microbrew beer. It definitely added to the flavor. The last change I made was to add real bacon bits to the pepper and onion saute when I put together the pastries. I did not serve it with gravy as was suggested, and it was just as good. I was thinking that if someone did not want to do the gravy they could drizzle beef consomme in place of the gravy. Any which way you look at it, I loved the recipe. Thanks!
I’m so glad you had success and thank you so much for taking the time to come back here and tell us…it’s appreciated! I agree about that gravy, soooo good! Good to hear that omitting the mushrooms still met with good success. Those account for some of the liquid in the recipe so I’m glad that you were successful in a sub. Have a great week! ~Janel
I have never eatten or made beef wellington before and this recipe was delicious! I seasoned the meat a bit more and added some of the sautéed onions and garlic to the beef with some wine…I omitted the mushrooms because I don’t like them. I made a vegetarian version for my daughter, but she did not get to partake in the wonderful beef gravy that really made everything come together. I served this with steamed broccoli and garlic mashed potatoes. I’m sure the sodium count was quite high on this dish, but it was a nice treat and I will definitely make it again! Delicious!
Almost all of the recipes on NellieBellie have a printable format. Except this one. I know, the very one you happen on! Not helpful. We are currently working on revamping the recipe system to include printable recipe cards. Hope to have it soon!
Is there a way to print your recipes?
Whoa wait, did you say you have never had mushrooms before? I’m so glad this recipe got you to try them….so good, aren’t they!
I’m so glad to hear that! And, I hear you about the recipes often not looking like the picture. I have that happen all the time :).
This was so delicious! I’ve never had mushrooms before, so I was skeptical, but I shouldn’t have been. I tried out several new recipes this week, and this one was by far my favorite. It even looked almost as good as the picture – a new thing for me, ha ha! Thank-you for a delicious dinner.
I do use lean hamburger. I wouldn’t go with a super fatty mixture but it’s okay to have a bit of fat in it. The pastry absorbs some of the fat so you would most likely be okay regardless of what you choose.
Do you use lean hamburger? What is best, I’m wondering if it will get greasy if I use 80/20 or 85/15
Let me know how it goes! I love the real deal, as well. but this makes it easy for even a fairly novice cook to make. Yay!
It has been decades since I had a real beef wellington. In fact I have not seen it on a restaurant or steak house menu in decades either. The real deal is delicious with a tender medium rare fillet in the middle. But this sounds easier and delicious. so it is on my to do list.
Onions, leeks, or anything similar would be delicious. But yes, the dish would still be good. It would need a gravy or sauce to give it some creaminess but…still yummy!
Not a big fan of mushrooms… Any ideas for something I can substitute in there instead? Would the dish be as good if I omitted it completely?
That sounds wonderful!!! You are making me hungry :).
It went really well! I made garlic spinach and mashed potatoes with it!
I usually do green beans and a kale salad or mashed potatoes. Yummy!! Tell me how it goes ;)
What sides did you make with yours? I think ill try this tonight for the family!
You know, I think that’s personal to what you feel comfy with. Bottled gravy or, if you know how…homemade. Either way is tasty!
what type of gravy is everyone speaking of, bottled gravy
I expect that if you make it ahead of time and freeze it, you may be okay.
I’m so glad you tried it! Isn’t it lovely! You are more than welcome.
I made this dish last night……..It was GREAT!!!!!! My wife loved it!
You were right, the beef gravy took the flavor to a whole new level. Thank You!!!!
You are! The recipe is enclosed in a little box that has a print option in the right button.
Am I able to print your recipe?? If so, I’m not seeing where to do it. Thanks!
Oh, did you make it? I sure hope so because you’ll be dreaming of it for weeks!
Omg this is heavenly! Thank you for sharing :)
Sadly, I do think it would get quite soggy. Sorry!
This recipe sounds delicious and I’d like to entertain with it. Can you prepare everything beforehand and then bake 2 days later? Would the puff pastry get too soggy?
Sure, I would try using onions and garlic instead. Please don’t die. Mushrooms aren’t worth it :).
Is there a way to make this without the mushrooms? I’m highly allergic and would like to not die. Lol.
I hadn’t either. Which is why I made it. I firmly believe in trying as many new things as within my ability. But alas, I couldn’t afford the real deal. That’s okay…I do say these must be as good!