Weeknight Wellington Recipe

Name: Weeknight Wellington
Prep time: 30 min
Cook time: 40 min
Total time: 80 min
Yield: 6
Ingredients: 5 ounces button mushrooms, coarsely chopped; 12 ounces portobello mushrooms, coarsely chopped; 1 pound 90% lean ground beef; 2 tablespoons panko bread crumbs; 1 egg; 1 teaspoon Worcestershire sauce; 1 teaspoon dried thyme, divided; 1/4 teaspoon salt, or to taste; 1/8 teaspoon freshly ground black pepper, or to taste; 4 tablespoon butter; 2 shallots; 2 tablespoon sherry; 1 sheet frozen puff pastry, thawed; 4 slices prosciutto; 1 tablespoon Dijon mustard; 1 egg yolk, beaten

Cook Time: 40 minutes

Weeknight Wellington: An Approachable Twist On An Elegant Favorite

Inspired by a mushroom-based spice called herbs duxelles, recipe creator Sarah from TheDailyGourmet created an impressive (but budget-friendly) twist on classic Beef Wellington. Im a fan of gourmet food at home, but Im also practical, Sarah says. So, I decided I could create a rendition by swapping out the chateaubriand for ground beef and a ground mushroom combo while still holding true to the concept.

As far as side dishes go, Sarah suggests pairing Weeknight Wellington with pecan-roasted sweet potatoes or a side of oven-roasted asparagus. She recommends serving this dinner with red wine (shes a fan of Wild Thing, a red table wine from Whispering Meadows Winery in Oklahoma) or raspberry sweet tea. If you can, Sarah recommends sourcing your beef locally. It truly makes all the difference!

Ingredients:

5 ounces button mushrooms, coarsely chopped
12 ounces portobello mushrooms, coarsely chopped
1 pound 90% lean ground beef
2 tablespoons panko bread crumbs
1 large egg
1 teaspoon Worcestershire sauce
1 teaspoon dried thyme, divided
1/4 teaspoon salt, or to taste
1/8 teaspoon ground black pepper, or to taste
4 tablespoons butter
2 shallots
2 tablespoons sherry
1 sheet frozen puff pastry, thawed
4 slices prosciutto
1 tablespoon Dijon mustard
1 large egg yolk, beaten

Directions:

Step 1: Combine button mushrooms and portobello mushrooms in a food processor and process until finely ground, resembling ground beef. Place 5 ounces of processed mushrooms in a large bowl and set aside the remaining 12 ounces for the mushroom duxelles.

Step 2: Add ground beef, panko, egg, Worcestershire sauce, 1/2 teaspoon thyme, 1/4 teaspoon salt, and 1/8 teaspoon pepper to the bowl with the 5 ounces of mushrooms. Mix well until fully combined. Shape the mixture into a 5x10-inch rectangular loaf on a piece of wax paper.

Step 3: Preheat the oven to 375F (190C). Line a baking sheet with aluminum foil and place an elevated wire rack on top.

Step 4: Place shallots into the food processor and pulse until finely chopped. For the mushroom duxelles, melt butter in a skillet over medium-high heat. Add the remaining 12 ounces of mushrooms, shallots, and the other 1/2 teaspoon thyme. Cook, stirring occasionally, until the mushrooms release their liquid, about 10 minutes. Add sherry and continue to cook until the liquid evaporates. Turn off the heat and let the mixture cool. Season with salt and pepper.

Step 5: Unfold the puff pastry. Cut off one of the short ends at the 1/3 mark and reserve it for a lattice (optional). Roll the remaining puff pastry into a 13x15-inch rectangle on a lightly-floured surface, large enough to wrap the beef loaf entirely.

Step 6: Place the prosciutto slices, slightly overlapping, evenly over the puff pastry, leaving a 1-inch border uncovered. Spread mustard evenly over the prosciutto, then spread the mushroom duxelles over the mustard layer.

Step 7: Center the beef loaf crosswise on top of the pastry. Fold in the sides of the pastry, pinching the edges together, then bring the top and bottom edges together and fold to seal the beef loaf completely inside the pastry. Brush the pastry with the beaten egg yolk.

Step 8: Optional lattice: Roll out the reserved 1/3 sheet of puff pastry on a lightly-floured surface. Using a lattice cutter or sharp paring knife, cut approximately 1-inch slits in parallel lines about 1 inch apart, with each line of cuts offset from the adjacent line by 1/2 inch. Spread the lattice-cut pastry and place it over the top of the pastry-wrapped loaf. Brush the lattice with the remaining egg yolk.

Step 9: Place the pastry-wrapped loaf on the wire rack atop the prepared baking sheet. Bake in the preheated oven until the internal temperature reaches at least 160F (71C), about 30 to 45 minutes. Let the Wellington rest for 10 minutes before slicing with a serrated knife.

Cook's Note: If you don't have sherry, you can substitute cognac or beef broth.

Nutrition Facts (per serving):

Calories: 372
Total Fat: 22g (29% Daily Value)
Saturated Fat: 10g (49% Daily Value)
Cholesterol: 187mg (62% Daily Value)
Sodium: 639mg (28% Daily Value)
Total Carbohydrate: 12g (4% Daily Value)
Dietary Fiber: 3g (10% Daily Value)
Total Sugars: 4g
Protein: 30g (61% Daily Value)
Vitamin C: 3mg (3% Daily Value)
Calcium: 51mg (4% Daily Value)
Iron: 4mg (24% Daily Value)
Potassium: 832mg (18% Daily Value)

Weeknight Wellington Recipe

The Story Behind Weeknight Wellington

The Weeknight Wellington is a modern, approachable twist on the classic Beef Wellington, a dish with origins tracing back to early 19th-century England. Traditionally made with beef tenderloin coated with pt and duxelles, then wrapped in puff pastry, the dish was named after Arthur Wellesley, the 1st Duke of Wellington. While the traditional version is often reserved for special occasions, the Weeknight Wellington adapts this elegant recipe for home cooks seeking a quicker, more practical version using ground beef and a mushroom blend.

Regional Influences and Variations

Though rooted in British cuisine, the Weeknight Wellington incorporates flavors that reflect a broader culinary palette. The use of mushroomsboth button and portobellohighlights a trend common in European kitchens, where mushrooms are prized for their umami depth. Adding prosciutto and Dijon mustard introduces a subtle Italian and French influence, respectively. In the UK, you might find Wellington served as part of a Sunday roast, while in modern American kitchens, it has become a versatile weeknight entre, often accompanied by roasted vegetables or a simple green salad.

How It Differs from Similar Dishes

Unlike classic Beef Wellington, which relies on a whole beef tenderloin, the Weeknight Wellington uses ground beef mixed with finely processed mushrooms. This approach not only reduces cooking time but also creates a moist, flavorful interior without requiring precise oven timing for a tenderloin roast. Compared to meatloaf, the puff pastry exterior and duxelles layer elevate the dish with a crisp, buttery shell and rich mushroom flavor, distinguishing it as an elegant yet accessible weeknight meal.

Typical Serving Occasions

Weeknight Wellington is ideal for casual dinners, dinner parties, and family meals where presentation matters but preparation time is limited. It pairs well with roasted vegetables, mashed potatoes, or lightly dressed greens. Because of its impressive look and satisfying flavor, it is also frequently served at small holiday gatherings or as a centerpiece at celebratory dinners. The dish works well reheated, making it practical for leftovers or meal prep.

Interesting Facts and Culinary Tips

The mushroom duxelles used in Weeknight Wellington freezes exceptionally well, allowing home cooks to prepare it in advance for future recipes.
Using a mixture of button and portobello mushrooms increases umami flavor and texture, mimicking the richness of beef tenderloin.
Some cooks add a lattice top made from reserved puff pastry for decorative flair and a touch of crunch.
Despite being a simplified version, this Wellington demonstrates how layering flavorsmushrooms, prosciutto, mustard, and herbscan transform everyday ingredients into a gourmet experience.
Wine pairing tip: a medium-bodied red, such as a Pinot Noir or Merlot, complements the earthy mushrooms and rich beef without overwhelming the delicate pastry.

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FAQ about Weeknight Wellington Recipe

Leftover Weeknight Wellington should be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the Wellington in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also use the microwave, but reheating in the oven helps keep the pastry crisp.

Yes, you can freeze Weeknight Wellington before or after baking. To freeze unbaked, wrap the prepared Wellington tightly in plastic wrap and foil, then freeze for up to 2 months. To bake, place it in a preheated oven at 375°F (190°C) for 45-60 minutes or until the internal temperature reaches 160°F (71°C). If freezing after baking, allow the Wellington to cool completely, then wrap it tightly and freeze for up to 2 months. Reheat in the oven as described above.

Yes, you can substitute the lean ground beef with other ground meats like turkey, chicken, or venison. Just keep in mind that different meats may alter the flavor and texture, so you may need to adjust the seasonings accordingly.

If your puff pastry turns out soggy, ensure the duxelles (mushroom filling) is thoroughly cooled before assembling the Wellington, as excess moisture can cause the pastry to become soggy. Additionally, placing the Wellington on a wire rack while baking can help allow air circulation underneath to keep the pastry crisp.

Yes, you can make the mushroom duxelles ahead of time. Simply prepare the duxelles and store it in an airtight container in the refrigerator for up to 3 days. You can also freeze the duxelles for up to 2 months. Just be sure to allow it to cool completely before storing.

To prevent puff pastry from tearing, handle it gently and avoid stretching it too much while rolling. If it becomes too soft while working with it, refrigerate it for 10-15 minutes before continuing. Make sure your pastry is well-floured when rolling out and that the seams are securely sealed before baking.

Weeknight Wellington pairs wonderfully with roasted vegetables, such as asparagus or sweet potatoes, or a simple green salad. It also goes well with a red wine like a Pinot Noir or a light white wine. For an extra touch, a mushroom gravy can be served on the side.

Yes, you can use other types of mushrooms such as shiitake, cremini, or oyster mushrooms for the duxelles. Each type of mushroom will bring its own unique flavor to the dish, so feel free to experiment with different varieties.

Yes, to make the recipe gluten-free, substitute the puff pastry with a gluten-free variety, and use gluten-free breadcrumbs instead of panko. Make sure to check that the Worcestershire sauce and Dijon mustard are also gluten-free, as some brands may contain gluten.

To ensure the Wellington is fully cooked, use an instant-read thermometer to check the internal temperature. The beef should reach at least 160°F (71°C) for safety. Keep in mind that the puff pastry should also be golden and crispy when done.

Comments

Benjamin Baker

06/19/2024 02:04:46 AM

Being a single father, I am always on the lookout for quick and unique weeknight meals. The title of this recipe intrigued me, so I decided to give it a try as a twist on the traditional Wellington. However, the preparation ended up being more time-consuming than expected. The cooking process filled my kitchen with amazing smells, and the end result was worth the effort. The flavors were fantastic, and the mushrooms added moisture to the lean ground beef. I struggled with processing the large amount of mushrooms in batches because they didn't all fit in my food processor at once. The duxelles took longer than anticipated to evaporate the liquid, so I would recommend making them before mixing the beef and mushrooms and unrolling the puff pastry to allow them time to cool. I opted for a thicker, more traditional shape instead of the flat and wide shape recommended in the recipe. Despite the time it took to prepare, the dish turned out to be a delicious meal perfect for a weekend. Next time, I might experiment with different types of mushrooms for added variety.

Jason Gomez

02/03/2023 11:48:41 AM

I usually don't leave reviews when I tweak a recipe, but this time I wanted to share a tip. Firstly, duxelles freeze incredibly well. As a forager, I always have duxelles on hand, and incorporating them into this recipe was a breeze. Making a big batch of duxelles with mushrooms before they spoil, freezing them in ice cube trays, and having them ready to use is a game-changer. Secondly, I substituted prosciutto with thin-sliced ham, and the combination of ham, Dijon mustard, and duxelles was absolutely delicious. Thirdly, I used 80% ground beef instead of 90% and added a tablespoon of panko to absorb the extra moisture, which worked out fine. Overall, this dish was not only tasty but also easy to make. The only change I would make next time is to reduce the amount of thyme as it was a bit overpowering for my taste. I might try using herbes de Provence instead to balance the flavors better.

Lisa Harris

09/28/2023 05:29:55 PM

I recently tried out this recipe for the RRP campaign by the Mushroom Council and it was a delight for this mushroom enthusiast. I've always been curious about making a Wellington but found it a bit daunting. However, I decided to give it a go and added my own twist with extra mushrooms (I sautéed some Oyster mushrooms on the side) and whipped up a quick sauce to serve alongside the Wellington and some Brussels sprouts. While I encountered a bit of trouble with the puff pastry sticking and leaking, likely because I rolled it out too thin, the end result was still delicious. Overall, I thoroughly enjoyed making this recipe and would definitely do it again!

Kimberly Anderson

05/27/2024 09:47:12 AM

I wasn't ready for this, as I didn't have any mushrooms on hand. I'll need to pick some up and I've decided to use my meatloaf recipe instead of sticking with just plain ground beef. I always enjoy trying out new things and experimenting in the kitchen!

Donna Moore

03/13/2025 02:35:23 AM

The recipe was straightforward to follow. I encountered a few issues with my puff pastry seams, so I believe next time I'll opt for using a whole sheet instead. Nevertheless, it was a decent meal overall.

Donald Williams

09/27/2023 10:05:28 PM

Everyone went for seconds! I totally agree with another reviewer - start by cooking the mushrooms and letting them cool, then mix them with the ground beef. I added a bit more Dijon mustard. I will definitely make it again, although it does take a bit longer than the recipe suggests. But it's absolutely worth it!

Emma Diaz

07/11/2023 07:54:12 PM

Review Rewritten: I recently tried making the weeknight wellington and it was a hit with my family. The combination of mushrooms and ground beef resulted in a tasty and slightly crumbly loaf, reminiscent of meatloaf but with a unique twist. The prosciutto added a subtle flavor, though I might increase the amount of mustard next time for a bolder taste. The mushroom duxelles paired perfectly with the dish, especially with the addition of thyme which really enhanced the flavors. While the puff pastry on top turned out fabulous, the bottom ended up a bit doughy despite being cooked on a rack. Nevertheless, this recipe demonstrated how well mushrooms can complement meats. I used pre-rolled puff pastry from the refrigerated section, which was convenient as it was already the perfect size for the dish. Overall, this wellington recipe has earned a spot in my regular cooking rotation.

Raymond Gonzalez

09/24/2022 01:53:57 AM

I tried out this recipe as part of the RRP campaign for the Mushroom Council, and it was such a fun challenge! I had never made any type of Wellington dish before, but I found it to be manageable despite having multiple components. Although there was a slight issue with sogginess (which might have been my fault), the end result was absolutely worth it. I'm excited to recreate this dish in the future, and I might experiment by adding a bit of garlic next time. Now that I'm more familiar with the recipe and techniques involved, I'm confident I'll do an even better job. It's a great way to elevate a regular meal to something special.

Rachel Evans

01/01/2023 02:06:16 PM

This recipe is fantastic! My sons absolutely loved it and didn't have a single complaint. They even went back for seconds. I particularly liked how the mushrooms complemented the ground venison so well (I swapped it for lean beef, as I usually do). I will definitely be making this dish again to add more mushrooms to our ground meat dinners in the future.

Cook Time: 25 minutes

Weeknight Wellington Recipe

The Story Behind Weeknight Wellington

Regional Influences and Variations

How It Differs from Similar Dishes

Typical Serving Occasions

Interesting Facts and Culinary Tips

FAQ about Weeknight Wellington Recipe