Poor Man’s Beef Wellington

Poor Man’s Beef Wellington

INGREDIENTS

2 eggs, lightly beaten
1 ½ pounds ground beef
¼ cup bread crumbs
4 tablespoons fresh parsley, minced
2 teaspoons kosher salt
1 tablespoon cream
3 tablespoons butter
1 onion, finely chopped
4 gloves garlic, minced
1 8-ounce package mushrooms
½ cup red wine
1 teaspoon basil
mozzarella cheese (optional)
2 sheets of puff pastry
1 egg, lightly beaten
2 sheets puff pastry, thawed

DIRECTIONS

Preheat oven to 400F.
In a large mixing
bowl combine eggs, ground beef, bread crumbs,
parsley, salt and cream. Mix thoroughly but don’t over work the meat
or it could become tough. Form into 8 round patties, and set aside.
In a large
skillet over medium heat melt butter. Sauté onions and
mushrooms until onions are translucent. Add garlic, wine and basil.
Stir well and continue cooking until reduced and most of the liquid
has reabsorbed.
On a lightly floured surface lay out pastry sheets. Cut each sheet into 4
squares. Divide mushroom mixture evenly among the squares. Add a

patty to the top of each square and top with a little mozzarella cheese.
Pull the corners of the pastry up around the meat, and pinch to close.
Lay each seam side down on a lightly greased cookie
sheet.
Cut a small slit on the top of each bundle, and brush with the
remaining egg. Bake for about 40 minutes, or until golden brown and
the meat is cooked through.

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