Ground Beef Wellington Recipe Looks Tastes Fancy So Easy

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. In a skillet over medium heat, add a drizzle of olive oil. Once hot, add the shallot and garlic, sautéing until fragrant, about 2 minutes.

3. Add the finely chopped cremini mushrooms to the skillet, cooking until they release their moisture and start to brown, approximately 5-6 minutes.

4. Push the mushroom mixture to the side of the skillet and add the ground beef to the center. Break up the meat with a spoon and cook until browned, about 5-7 minutes.

5. Combine the mushroom mixture with the ground beef, then add fresh thyme leaves, salt, and pepper. Stir well and let the mixture cool slightly.

6. On a lightly floured surface, unfold the puff pastry sheet. Roll it out slightly to smooth any creases and cut it in half.

7. Place half of the ground beef mixture along the center of one pastry half, leaving space at the edges.

8. Fold the puff pastry over the filling, pressing the edges together to seal. Trim any excess pastry if needed and crimp the edges using a fork to create a decorative seal.

9. Transfer the assembled Beef Wellington to the prepared baking sheet. Repeat the process with the remaining puff pastry and filling to create a second Wellington.

10. Brush the tops of the pastry with the beaten egg for a golden finish.

11. Using a sharp knife, make a few small slits on top to allow steam to escape during baking.

12. Bake in the preheated oven for 25-30 minutes or until the pastry is puffed and golden brown.

13. Remove from the oven and let it rest for a few minutes before slicing and serving.