Description
Individual Ground Beef Wellingtons featuring tender beef patties wrapped in prosciutto and puff pastry, filled with a flavorful mushroom duxelles. This elegant dish is perfect for special occasions and dinner parties, delivering a classic combination of savory mushrooms, seasoned ground beef, and flaky pastry in a convenient individual serving size.
Ingredients
Scale
Mushroom Duxelles
- 454g cremini mushrooms
- 2 shallots, chopped
- 4 cloves garlic, chopped
- 3 sprigs fresh thyme leaves
- 3 tablespoons unsalted butter
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- 1 tablespoon Marsala wine
Beef Patties
- 2 eggs
- 1 tablespoon Dijon mustard
- 2 teaspoons horseradish
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/3 cup panko breadcrumbs
- 907g extra lean ground Canadian beef
Assembly
- 16 slices prosciutto
- 2 sheets puff pastry, thawed
- Small bowl of water (for sealing pastry)
- 2 eggs, beaten (for egg wash)
Instructions
- Make Duxelles: In a food processor, pulse cremini mushrooms, shallots, garlic, and thyme leaves until finely chopped. Heat unsalted butter in a large sauté pan over medium heat. Add the mushroom mixture, Marsala wine, salt, and pepper. Sauté for 10-12 minutes until most of the liquid evaporates. Allow to cool, then drain any excess liquid using cheesecloth or a fine mesh strainer. Divide the mushroom duxelles into 8 equal portions.
- Make Beef Patties: In a large bowl, beat the eggs, Dijon mustard, horseradish, Worcestershire sauce, salt, pepper, onion powder, and garlic powder until fully combined. Stir in panko breadcrumbs, then gently fold in the ground beef until mixture is well incorporated. Shape the mixture into 8 equal patties, each approximately 141g.
- Preheat Oven: Set the oven to 400°F (200°C) to preheat.
- Assemble Wellingtons: Roll out each sheet of puff pastry to a 12-inch square and cut each into 4 squares measuring 6 inches. Lay 2 slices of prosciutto onto each pastry square. Place one beef patty on top of the prosciutto, followed by one portion of the mushroom duxelles, spreading it evenly and flattening slightly. Flip the patty over so that the mushroom mixture is against the prosciutto. Fold the prosciutto tightly around the beef patty, then fold the puff pastry edges up to seal completely. Place each Wellington seam-side up on a parchment-lined baking sheet. Repeat for all patties. Refrigerate the assembled Wellingtons for 15 minutes to firm up.
- Brush and Bake: Lightly brush each Wellington with the beaten egg wash to give a golden sheen. Use a knife or skewer to pierce a small ventilation hole on top of each pastry. Bake in the preheated oven for 40-45 minutes until the pastry is golden brown and an instant-read thermometer inserted into the center of the beef reads 160°F (71°C).
- Serve: Remove from the oven and let the Wellingtons rest for 5-10 minutes before serving. These individual Wellingtons are excellent paired with Marsala mushroom sauce, beef gravy, and seasonal vegetables for a complete meal.
Notes
- Ensure excess moisture is removed from the mushroom duxelles to prevent soggy pastry.
- Use an instant-read thermometer to monitor the internal temperature of beef patties to avoid undercooking.
- Allow resting time after baking to redistribute juices in the beef for optimal flavor.
- Prosciutto aids in adding flavor and moisture protection to the beef during baking.
- You can prepare the assembled Wellingtons up to the refrigeration step and freeze for up to 1 month before baking.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Canadian
