Beef Wellington is one of those iconic dishes that makes everyone immediately think of a fancy pants restaurant that is gonna cost an arm and a leg. Really that’s not entirely true, you can actually find an easy recipe in my cookbook Homemade on a Weeknight. But even that can get a little spendy for a family of 6 more more. Especially when you have three teenage sons and a construction worker for a husband that can all eat much more than an average serving. So I put my mind to sorting out how to get the flavors and components of a Beef Wellington without breaking the bank – and Budget Beef Wellington was born!
The cooked mushroom mixture or “duxelles” are a key component of traditional Beef Wellington. You want to get the mushrooms, onions and garlic chopped as fine as you can without turning them into mush. You can use a food processor if you like, but be carful not to turn it to slush. It’s also pretty important that you use a low fat content ground beef. If it has too much fat to cook off, the bottom of the puff pastry will never cook through and that’s not what you are going for at all.
I served this up with a slow cooked fully loaded baked potato. I like to put my potatoes on a baking sheet sprinkled with a little salt in a 250deg oven for at least 3 hours before kicking it up to 400 for the last 30-45 minutes. You get a crispy outer skin with a soft and delicious inside. I then cut it down the center and put in some butter, and cheese. Top that off with some sour cream, bacon bits and scallions – yum!!
Now Let’s Get Cookin’!
Budget Beef Wellington
- 2 lb Ground Beef 95/5 lean
- 2 pkg Puff Pastry thawed
- 1 cup Crimini Mushrooms finely diced
- 2 tbsp Avocado Oil
- ½ Yellow Onion finely diced
- 1 tsp Parsley
- 1 tbsp Cooking Sherry
- 1 tsp Salt
- 1 tsp Pepper
- Prepare all of the ingredients. Preheat oven to 400 deg.
- In a saute pan over medium-high heat, add oil, and onions. Cook for 2 minutes then add mushroom, sherry, parsley, salt, and pepper. Cook another 3 minutes then remove from pan. Do no not clean pan, but remove from heat.
- In a bowl, combine ground beef and mushroom mixture. Form into 8 equal patties about 3 inches in diameter. Return pan to medium heat and cook patties for 5 minutes on each side.
- Cut each of the puff pastry sheets into quarters and place a patty in the center of each. Seal each of the patties in the pastry. Place them on a wire rack over a parchment paper covered baking sheet. Sprinkle with salt and pepper, if desired. Place in oven for 20 minutes (or until crispy brown).
Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
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