Ground Beef Wellington

Ground beef wellington, an exquisite dish made from filet beef wrapped with pâté and puff pastry. A perfect menu for a tasteful dinner or celebration.

Are you looking for food to enliven a special day or just looking for a fancy lovely meal for your dinner? Well, you come to the right place. There’s this food which Gordon Ramsay, a famous multi-Michelin chef, claimed as his favorite and last-supper menu. It’s Beef Wellington, a filet beef covered with pastry that will grace your table.

Classic but Classy

Ground Beef Wellington. I don’t know why, but every time I hear the word ‘beef’, it just sounds sophisticated to me. When I first got to know this food, I always wondered how come food can be delicious and elegant at the same time? Then, I read the history.

It’s His Highness Arthur Wellesley, Wellington’s first Duke that won the famous battle of Waterloo in 1815, who started the story. Known to be fastidiously selective over food, the hero successfully made his chefs have a difficult time to please him, until one day. They introduced him to this meaty food, and surprisingly it impressed him. It became one of his favorite meals, and guess what? The color was just a resemblance of his boots which just makes it more iconic.

Then, how about its origin? Well, same as other food, no one really knows where this food originated. Despite many historians who believe that this food originally came from the Duke’s name, in fact, there is no specific origin name of the dish or clear connection between the two.

Some sources even say that it was France at first, and renamed during the war, since wrapping meat in pastry has been practiced in France since a long time. Besides, many said that it is related to France phrase ‘filet de boeuf en croûte’ which means (fillet of beef in pastry). Some also said that it has a connection with America, in the early 20th century.

Nevertheless, wherever it came from, that won’t make this meal lose its charm to captivate you, will it?

Okay, history session is over, now, should we move into the baking session? Let’s get started!

What You Need

Beef

To make beef wellington, you need to prepare beef, definitely. I use ground beef for today’s recipe, 1 egg, garlic powder, chicken stock powder, salt, and black pepper. Those ingredients will be mixed later.

Pastry

Then, to make the pastry, all you need is all-purpose flour, butter, water, salt, and sugar.

Other

Some other ingredient that you will also need are 8 layer of smoke beef, mushroom, onion, 1 tsp of salt, 1 tsp of pepper, 1 tsp of oregano, and lastly, garlic.

How to Make it?

Beef

Firstly, put ground beef, egg, garlic powder, chicken stock powder, salt, and black pepper into a big bowl and mix well.

Secondly, prepare a plastic wrap and place the beef mixture on top of it. Shape the beef mixture into an ellipse and then wrap it. Put it in the refrigerator.

While the beef mixture is in the fridge, let’s make the puff pastry!

Puff Pastry

To start with, put the flour into a big bowl.

Then, cut cold butter into a small cube and put it into the flour and toss (or stir using a spoon) until all the butter is well coated. Make sure to make everything evenly distributed, not mixed.

After that, Combine salt and water then pour half of it into the flour. Add sugar into the mixture and stir again for a while, then pour the rest of the water.

Transfer the mixture to a light floured work surface. Bring everything together using your hand into a rough dough. Remember, do not knead the dough.

Lightly, roll out the dough into a rectangle with a rolling pin. You can use your hands to pat the side, top, and bottom of the puff pastry to shape it. Also, it’s free for you to spread the flour if the dough is still sticky.

After you finish rolling the dough and feel like it is enough, fold the bottom ⅓ up and the top ⅓ down, then wrap it with plastic wrap. Chill in a fridge.

Ground Beef Wellington

Now you come to the main show today.

So, start off by cutting mushrooms, onion, and garlic into small pieces. Then, heat cooking oil over medium heat and sauté onion and garlic together until it is fragrant and translucent.

Add mushroom and rest of the ingredients except smoked beef into the pan. Sautee for 10 minutes. Turn off the heat and set it aside.

Moving to the next step, please lay a plastic wrap. Line up 4 pieces of smoked beef on top and 4 pieces on the bottom with a slight overlapping of each smoked beef.

Then, spread the sautéed mushrooms evenly over the smoked beef until it’s covered. Get the chill beef mixture from the refrigerator and unwrap plastic. Place it in the center on top of the smoked beef and mushrooms to make a layer. Wrap them and shape following the beef mixture shape. Refrigerate for at least 30 minutes.

After the puff pastry is done cooling, preheat the oven at 400°F.

Get the puff pastry from the fridge.

Now you need to dust your work surface with flour, and then place puff pastry there. As you previously did, roll it into a rectangle and fold the bottom ⅓ up and the top ⅓ down. Rotate the dough 90 degrees and roll it again vertically lengthwise. Repeat the process.

After it is enough, cut ⅓ of the puff pastry and use knife or lattice roller to shape it into lattice pattern. Set aside.

Moving on, now gently place the beef mixture at the base of the ⅔ puff pastry then wrap. Seal the edges so that it is completely closed. Then, carefully drape the lattice pastry over the wellington and cut off the excess.

Brush the beef wellington with egg wash then oven it for 30 minutes.

There you are, the beef wellington is ready to be served. Enjoy!

Recipe Notes:

• When making the pastry, make sure the ingredients are cold, because pastry works better in cold, that’s why you should put it in the fridge too.

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