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
- Preheat oven to 375.
- Heat butter in a pan over medium heat. Add mushrooms and onions and sauté until softened, almost to a paste.
- 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.
- 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.
- 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.
- 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.
- 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.