Ground Beef Wellington with Fennel
Indulge in the elegance of Ground Beef Wellington with Fennel—a delightful twist on the classic Wellington that’s both budget-friendly and bursting with flavor. This recipe combines savory ground beef with a fragrant blend of finely diced fennel, earthy mushrooms, and aromatic garlic and onion, all seasoned to perfection with thyme and Dijon mustard. The rich filling is encased in golden, flaky puff pastry, creating a show-stopping centerpiece for any dinner table. Perfectly balanced between hearty and sophisticated, this dish is easy to prepare yet impressive enough for special occasions. Serve it warm with your favorite side dishes for a meal that’s as comforting as it is refined. Ideal for those searching for "creative beef recipes" or "fennel dinner ideas," this Ground Beef Wellington is guaranteed to wow your guests!
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Recipe Information
Ingredients
- 500 g Ground beef
- 1 piece Fennel bulb (finely diced)
- 200 g Mushrooms (finely chopped)
- 1 medium Onion (finely diced)
- 2 pieces Garlic cloves (minced)
- 30 g Unsalted butter
- 1 tbsp Olive oil
- 1 tsp Fresh thyme leaves
- 1 tbsp Dijon mustard
- 1 package Puff pastry sheet
- 1 piece Egg yolk (for egg wash)
- 1 tbsp Milk or water (for egg wash)
- 1 tsp Salt
- 0.5 tsp Black pepper
Instructions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
In a large skillet, heat the olive oil and butter over medium heat. Add the fennel, onion, and garlic and sauté until softened, about 5-7 minutes.
Add the chopped mushrooms to the skillet and cook until all moisture has evaporated and the mixture is dry, about 8-10 minutes. Season with salt, pepper, and thyme. Remove from heat and let cool completely.
In a mixing bowl, combine the ground beef, cooled mushroom-fennel mixture, and Dijon mustard. Mix until well incorporated.
Roll out the puff pastry sheet on a lightly floured surface. Shape the ground beef mixture into a log and place it in the center of the pastry.
Wrap the pastry tightly around the beef log, trimming any excess. Seal the edges by pressing with your fingers, then place the seam side down on the prepared baking sheet.
Whisk together the egg yolk and milk or water to create an egg wash. Brush the entire pastry surface with the egg wash for a golden finish.
Using a sharp knife, score the top of the pastry lightly (optional) to create decorative patterns.
Bake in the preheated oven for 35-40 minutes or until the pastry is golden brown and crispy. Use a meat thermometer to ensure the internal temperature of the ground beef reaches 70°C (160°F).
Remove the Wellington from the oven and let it rest for 5-10 minutes before slicing. Serve warm and enjoy!
Nutrition Facts
Calories |
4736 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 342.3 g | 439% | |
| Saturated Fat | 106.0 g | 530% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 606 mg | 202% | |
| Sodium | 5602 mg | 244% | |
| Total Carbohydrate | 286.7 g | 104% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 26.2 g | ||
| Protein | 135.8 g | 272% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 299 mg | 23% | |
| Iron | 26.0 mg | 144% | |
| Potassium | 3445 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
