The Kitchen Wife: Ground Beef Wellington Recipe (2024)

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**Thank you Appalachian Mountain Specialty Foods forsupplyingme with your delicious The Real McCoyMustard Sauce. It really made this dish shine.**

Let me tell you a little bit about my typical Saturday morning. Usually I get up, grab a cup of coffee, and head out to the couch, to spend my morning watching The Food Network. Yep. That's how I do it on Saturdays. And recently I was watching one show in particular where she was making Beef Wellington for her guests. It's a stunning dish, but let's be realistic, who can really afford a tenderloin for your everyday weeknight meal? I know I can't. That's when the wheels in my head started turning and I thought to myself "What if I did a play on Beef Wellington and used a ground beef mixture instead?"

Needless to say that is where my Ground Beef Wellington was born and between you and me, it's SCRUMPTIOUS! I can't wait to share with you how I made it so...

Let's Get Started!

Ground Beef Wellington:

*Prep Time: 10 min. *Cook Time: 1 hour *Difficulty: Easy * Servings: 4-6

Ingredients:

• 1 lb. Ground Beef
• 1 Carrot, diced
• 1 Stalk of Celery, diced
• 1 Onion, minced
• 4-6 Cloves of Garlic, minced
• 2 Eggs, lightly beaten
• 1 c. of The Real McCoy Mustard Sauce from Appalachian Mountain Specialty Foods (or 1/2 c. Regular Dijon mustard)
• 1 c. Peas, frozen
• 1 tsp. Dried Thyme
• 1/2 box of Puffed Pastry
• Salt and Pepper, to taste
• 2-3 tbsp. Extra Virgin Olive Oil

Tools You Will Need:

To begin you will need to preheat your oven to 350 degrees.

While the oven is preheating you can chop all of your vegetables.

Next place a skillet over medium/high heat, add the oil, and allow it to get hot.
Once the skillet it hot, add the vegetables.

Season with salt...

Pepper...

And the thyme and allow the vegetables to cook until they are soft and tender.

Once the vegetables are tender you can add the garlic.
Let the garlic cook just long enough so that you can smell it coming from the pan.

Now you can pour the cooked vegetables into a mixing bowl and let them to cool down for a little bit, just until you can handle them without getting burned.

Add in the frozen peas.
This will help speed up the cooling process.

Now add the ground beef to the bowl and season it with some salt...

and pepper.

With regular Beef Wellington you would smear mustard all over the outside of the tenderloin.
Since I can't exactly do that, I decided to use The Real McCoy Mustard Sauce in my meat mixture. It is an amazing product made right here in West Virginia by a company called Appalachian Mountain Specialty Foods. The Real McCoy Sauce adds some amazingly rich flavor to the filling, but if you don't have access to this sauce a 1/2 c. of regular Dijon mustard will do the trick. However, you can order this sauce from anywhere in the country by clicking HERE!

Now you are going to add HALF of the beaten eggs to the meat mixture.

Now gently combine everything together in the bowl.

Now you will need to flour a flat surface to roll out the puff pastry.
I really like using this silicone pastry mat for this. It helps with the sticking and clean-up is so simple.

Unfold it and lightly dust the top as well.

Now roll it out until it is roughly the size of a baking sheet.

Place the meat mixture, in a log shape, at one end of the pastry.

Now begin rolling it up...

Careful to tuck the sides in as you go.

Once you get to the end of the pastry, brush it with a little of the beaten egg mixture to seal the seam.

Finish rolling it so that is it seam side down.

Place back in the skillet that you sauteed the vegetables in and brush the entire thing with the egg mixture. This will make it nice and golden brown.

Cut a few slits in the top for venting.

And place into the preheated oven for 1 hour.

Now look at that! Is that not a beautiful main course or what!?! It has all of the succulent flavors you love in regular Beef Wellington, but at a price point you and I can live with. In fact, I would say that this Ground Beef Wellington is even good enough to serve at your next dinner party. I love thinking outside the box to achieve great flavor in my kitchen and I would love to hear some of the ways you do just that in yours!

And as always...

Happy Reading, Happy Eating, And Happy Living,
~The Kitchen Wife~