Make Individual Beef Wellington for a smaller holiday party or special occasion! An ultra delicious, less expensive way to serve a fancy meal!
Also be sure and check out our classic Beef Wellington Recipe made with a whole beef tenderloin that we make for lots of holiday parties! But this easy, affordable individual Beef Wellington recipe can make a fancy meal happen more often!
What Is Beef Wellington?
Beef Wellington is a classic recipe made from a whole beef tenderloin, smothered in a mushroom duxelle or pate, that’s wrapped in puff pastry. We most often use a mushroom duxelle which is made from chopped mushrooms, sherry and cream instead of pate but you can make it either way.Making this Individual Beef Wellington made from ground beef instead of a filet is a more affordable way to make this classic, fancy dinner recipe and we are totally in love with it! Not only is it less expensive to make but the flavors are unbelievable. Super juicy beef, flakey, buttery crust and creamy mushrooms.
What’s there not to love???
How To Make Ground Beef Wellington
This ground beef recipe serves 4, but you can also make these into 8 smaller patties and serve this same recipe for appetizers. Start the mushroom duxelle by cooking down chopped mushrooms until all the water has evaporated and the mushrooms have browned.
Add a splash of cherry, fresh tarragon and cream to make a delicious mushroom sauce that will make the bed for your ground beef wellington patty.
Use some of the mushroom sauce in the ground beef mixture along with salt, pepper, an egg and breadcrumbs. Combine the ground beef mixture together and form 4 beef patties in an oval shape like you see in the above picture.
We used crescent rolls to make this recipe but you can also use puff pastry if you like. Wrap the beef patty in the dough, brush with egg wash and season with salt and pepper. Place on a baking sheet seam side down and bake for 30 minutes at 350 degrees.
If you like your ground beef a little more well done you can add a few more minutes to the cooking time, but 30 minutes should yield the same effect as a hamburger cooked to medium.
Can I Make Individual Beef Wellington Ahead Of Time?
Absolutely! Make this recipe up until you’re ready to bake and then store in your refrigerator. Take the beef wellington out of the refrigerator about 30 minutes prior to baking and then bake per the recipe instructions.
Leftovers can be heated up in the oven or the microwave, but we don’t think you’ll have any leftover TBH. The crust will get softer when you reheat in the microwave, but still super tasty. Reheating in the oven will yield a crispier crust but the beef patty will be more well done, but ALSO still super tasty.
What Sides Can I Serve With This Ground Beef Recipe?
Whether you’re serving this recipe for a fancy holiday dinner or just for a weekend meal, we’ve got tons of side dish recipes for you to try!
- Cheesy Scalloped Potatoes
- Duchess Potatoes
- The BEST Roasted Carrots
- Super Creamy Mashed Potatoes
- Green Beans Almondine
- Brown Butter and Garlic Roasted Peas
Also if you’re a gravy person, these beef patties will go perfectly with our no drippings needed, 5 minute Brown Gravy Recipe!
Looking For More Holiday Recipes?
- Simple Roast Turkey
- Roast Turkey Breast
- Brown Butter Glazed Ham
- Slow Cooker Captain & Coke Spiral Ham
- Classic Beef Lasagna
Individual Beef Wellington
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
Print Recipe
Pin RecipeThis Individual Beef Wellington recipe is made with ground beef instead of filet! A less expensive way to serve a fancy meal so you can have it more often!
Ingredients
For The Mushroom Duxelle:
- 1 tablespoon butter
- 10 ounces mushrooms, cleaned and diced fine
- 1/2 cup diced onion
- 1 teaspoon kosher salt
- Fresh black pepper to taste
- 1 teaspoon chopped fresh tarragon
- 1 tablespoon flour
- 2 tablespoons dry sherry
- 1/2 cup heavy cream
For The Beef Wellington Patties:
- 1 1/2 pound ground beef, at least 85%
- 1 egg, plus 1 egg yolk
- 1/4 cup bread crumbs
- 1/2 teaspoon salt
- Fresh black pepper to taste
- 2 packages crescent rolls (8 count each)
- 1 egg beaten with 2 teaspoons heavy cream to make egg wash
Instructions
- Preheat the oven to 350 degrees.
- Make the mushroom duxelle by adding the butter to a large skillet over medium heat. Add the mushrooms and cook for 8-10 minutes until the have released all their moisture and have browned. Add the onion and cook another 3-4 minutes until the onion softens. Season with salt and pepper and then stir in the fresh tarragon.
- Sprinkle the flour over the mushrooms, stir to coat and cook for 1 minute. Add the sherry and stir to deglaze the pan. Stir in the cream and then set aside to cool.
- Add the ground beef to a large bowl along with 1/2 cup of the cooled mushroom mixture, egg plus egg yolk, salt and pepper and breadcrumbs. Mix together until combined and from into 4 oval beef patties.
- Place one package of the crescent roll dough onto cutting board dusted with flour, press seams together and roll out slightly. Cut the dough in half down the middle so you have 2 rectangles. Add 1/4 of the mushroom mixture in the center of each rectangle and place a beef patty of top. Fold the dough over the beef patty to cover and press the seams together, if any seams start to come apart just pinch them together with your fingers. Place on a parchment lined baking sheet seam side down.
- Repeat with the other rectangle and then use the other package of crescent roll dough to make the remaining 2 beef wellingtons.
- Brush the tops of the dough with the egg wash and season with salt and pepper. Bake for 30 minutes, remove from the oven and let rest for 5 minutes before serving. The beef should be slightly pink, not cooked all the way through. However, if you like you beef well done then add another 5-7 minutes to the cooking time.
Recipe Notes
You can also make this recipe in a smaller size for appetizers! Just form the beef into smaller patties and use smaller pieces of the dough to wrap them up. Bake for 8-10 minutes until browned.
- Category: Dinner
- Method: Oven / Stove Top
- Cuisine: American
