Description
Jamie Oliver’s Minced Beef Wellington is a simplified version of the classic Beef Wellington, offering the same delicious flavors with a much easier preparation. This dish features minced beef wrapped in flaky puff pastry with a flavorful mushroom duxelles. It’s perfect for a special occasion or a Sunday dinner when you want to impress but don’t have time for a full beef fillet Wellington. The combination of savory minced beef, rich mushrooms, and buttery pastry makes this dish a real crowd-pleaser.
Ingredients
For the Filling:
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- 500g minced beef
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- 200g mushrooms, finely chopped
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- 1 onion, finely chopped
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- 2 cloves garlic, minced
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- 1 tablespoon olive oil
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- 1 tablespoon Worcestershire sauce
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- 1 tablespoon Dijon mustard
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- 2 tablespoons breadcrumbs
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- 1 egg, beaten (for binding)
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- Salt and pepper to taste
For the Pastry:
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- 1 sheet of ready-made puff pastry
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- 1 egg, beaten (for egg wash)
Instructions
Heat the olive oil in a large frying pan over medium heat. Add the finely chopped onion and garlic, and sauté for 3-4 minutes until softened.
Add the finely chopped mushrooms to the pan and cook for another 5-6 minutes, stirring occasionally, until most of the moisture from the mushrooms evaporates. You want the mixture to be quite dry so it doesn’t make the pastry soggy.
Season with salt and pepper, then stir in the Worcestershire sauce and Dijon mustard. Cook for another minute, then remove from the heat and set aside to cool slightly.
In the same pan, add the minced beef and cook over medium heat until browned, breaking it up with a wooden spoon as it cooks. Once the beef is fully cooked, drain any excess fat.
Stir the cooked mushroom mixture into the beef, and then add the breadcrumbs and beaten egg to bind the filling. Season with additional salt and pepper to taste. Let the mixture cool completely before assembling the Wellington.
Preheat your oven to 200°C (400°F).
Roll out the puff pastry on a lightly floured surface. Make sure the pastry is large enough to fully enclose the beef mixture. You can use a single sheet or overlap two sheets and roll them together if necessary.
Place the cooled beef and mushroom mixture in the center of the pastry, shaping it into a log. Carefully fold the pastry over the beef, pressing the edges to seal. Trim any excess pastry and crimp the edges with a fork for a decorative finish.
Turn the Wellington seam-side down on a lined baking tray. Brush the top with the beaten egg to give it a golden finish during baking. Cut a few small slits on the top of the pastry to allow steam to escape.
Bake the Minced Beef Wellington in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crispy. If the pastry is browning too quickly, you can cover it with foil for the last 10 minutes of baking.
Let the Wellington rest for 5-10 minutes before slicing. Serve with mashed potatoes, roasted vegetables, or a fresh green salad.