• Antoinette

Christmas in London

Minced Beef Wellington


2 tbsp. olive oil

5 white mushrooms, sliced

4 fresh rosemary springs , leaves only chopped

2-3 garlic cloves, minced

1 medium onion, diced

1 medium carrot, diced

1 celery stick, diced

1 medium russet potato, peeled and cubed

1 pound lean ground beef

1 tbsp. Worcestershire

Salt and pepper, to taste

1 egg beaten

1 package (17.25 oz.) puff pastry

flour for rolling


Preheat oven to 350 degrees F. Remove pastry from refrigerator and let it sit out until room temp. In a large skillet heat olive oil on medium-high heat. Add mushrooms, rosemary and garlic. Sauté a couple minutes and then add the diced onion, carrot, celery and potatoes. Sauté until vegetables are tender and onions are translucent, approx. 8 minutes or so. Transfer the mixture into a bowl and set aside.

Add the ground beef to the bowl with Worcestershire, salt, pepper and half of the beaten egg. Using your hands or large spoon mix thoroughly making sure to break meat apart.

Dust a clean work surface with some flour and roll out the pastry sheets.

Shape the beef mixture into a log and place it on the rolled out sheets. Brush the edges with the reserved egg. Roll it up tucking the ends inside like a burrito. Brush with the egg all over and place it on a baking sheet seam down. (Makes two logs).

Bake in the preheated oven for 45-60 mins. until golden. Slice and Serve!

Enjoy! 😉

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