RECIPE: Ground Beef Wellington

Nothing says “wintertime” like a rich and hearty meal of Ground Beef Wellington….except for a bottle of sparkling wine to pair it with.

This recipe by Tori Sellon at Bon Vivant Food & Wine will take you about an hour and 15 minutes to make for 4 people.

But with how easy it is, it won’t even feel like that long. In fact, it’ll go even more quickly when you pour yourself a glass of French Crémant from the Everyday Sparklers tasting by Marc Supsic.

Now, let’s see how this works:


  • 1 cup mushroom, finely chopped
  • 1 small onion, minced
  • 3 tbsp butter
  • 1 lb ground beef
  • 1 tsp salt
  • ¼ cup breadcrumbs
  • 2 eggs, divided
  • 1 sheet pre-made puff pastry, defrosted
  • 4 oz liver paté
  • 5 slices of prosciutto


  1. Preheat oven to 375.
  2. Heat butter in a pan over medium heat. Add mushrooms and onions and sauté until softened, almost to a paste.
  3. In a large bowl, combine ground beef with the breadcrumbs, salt and egg. Then, add cooked mushroom mixture to the ground beef and mix well until combined.
  4. Line a baking sheet with parchment paper and lay out the puff pasty on the sheet. In the center, spread the pate from end to end leaving an inch from the ends.
  5. Lay 2-3 pieces of prosciutto atop the pate. Then lay the ground beef mixture on top of the prosciutto, shaping the beef similarly to a meatloaf. Cover the beef with more prosciutto.
  6. To prepare the puff pastry, slice diagonal lines about a half an inch wide. First, fold the ends over the ground beef. Then criss-cross the strips over one another to create a pattern on the pastry. Brush with egg wash.
  7. Bake for 50 minutes. To serve, be sure to cut with a serrated knife to keep the pastry together.

And before you know it, you’ll have a beautiful Beef Wellington courtesy of Tori Sellon to serve at the table this winter.

And don’t forget to pair your meal with its perfect match: a glass of French Sparkling Wine from the new Weekly Tasting. Cheers!

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