Advertisements
Beef

Beef “Wellington” Ring

This recipe is a fun play on a world class dish

We all know the traditional Beef Wellington which is typically a filet mignon topped with mushrooms (sometimes a liver pate as well) wrapped in a pastry

Who doesn’t like the sound of that

Well let’s take that general idea and make it more family friendly as well as a bit easier on our wallets

For the outside we will need 2 sheets of puff pastry

Since these typically are in the frozen section of the market make sure to take them out ahead of time and remove them from the package

Set aside to thaw

20190218_185041

Preheat your oven to 350 F

As I mentioned above this is going to be a less expensive version so we are using 2 pounds of ground beef

20190218_174334

Add the ground beef to a pan over medium heat and sprinkle with some kosher salt and ground black pepper

20190218_175026

Cook the meat breaking it up for 8-10 minutes or until nicely browned

20190218_181317

At this point, I like to remove the meat from the pan and set aside

Pour off any excess grease and add a tablespoon of olive oil to the pan

Next, we will need 1 onion, 6 ounces of mushrooms and 3 garlic cloves

20190218_175915

Peel and chop the onion

Brush off any excess dirt from the mushrooms and chop them along with the garlic

20190218_181555

Add these to the pan over medium heat and sprinkle with kosher salt and ground black pepper

20190224_140720

Cook for 6-8 minutes or until the onions are soft and translucent

20190224_141514

Next, we will need 1 cup of frozen peas

20190218_182127

Add these to the pan and cook for 2 minutes

20190218_182407

Add the beef back in and mix to combine

20190218_182627

Measure out 1 cup of beef stock, 2 tablespoons of Gravy Master and 2 tablespoons of Worcestershire Sauce

Click on our link to make Homemade Beef Stock

20190218_182437

Add the stock to the pan

20190218_182635

Then the Gravy Master

20190218_182652

And the Worcestershire Sauce

20190218_182645

Bring this to a boil then reduce heat and simmer for 3-4 minutes

20190218_182753

Let’s make a roux to thicken this up a bit

We’ll need 2 tablespoons of butter and 1/4 cup of flour

20190218_183023

Add the butter to a pan over low heat

20190218_183141

Sprinkle in the flour

20190218_183152

Continuously whisk this until lightly browned to cook out the flour flavor

20190218_183511

Stir this into the meat mixture and allow to cook and thicken 2-3 minutes

20190218_183648

Remove from the heat and set aside to cool slightly as it will be easier to work with

Now I’m going to break the Wellington rules here and add some cheese

One,  the cheese will help bind the mixture better and two, cheese just makes everything taste better

We are using 4 ounces of shredded sharp cheddar

20190218_183936

Add this to the meat mixture

20190218_184011

Mix the cheese in to incorporate

20190218_184101

Chop about a tablespoon of fresh parsley

20190218_184242

Sprinkle over the meat

20190218_184302

Mix the parsley in and season to taste

20190218_184351

Now it’s time to re-visit the puff pastry

Lay a sheet out on an oil sprayed piece of parchment paper

20190218_185620

Roll out the pastry until it covers most of the parchment

20190218_190034

Starting with a half cup measure start dropping the meat mixture onto the sheet of puff pastry forming a circle

20190218_190121

Once you have gone around once repeat with any remaining mixture trying to keep it even

20190218_190220

Using your hands form the mixture into a nice ring

20190218_190605

Roll out the second sheet of puff pastry and lay it over the ring

20190218_190904

I use a little biscuit cutter to punch a hole in the center of the ring

Press and seal the inside

Press the pastry snugly in and around the meat mixture

20190218_191154

Cut off some of the excess pastry around the outside

20190218_191233

Starting on one side using your fingers fold the dough over and repeat

Or have your wife do it. I did because quite frankly she’s just better at it

20190218_191301

Continue until you form a nice crust

20190218_191429

Next we will need 1 egg whisked

20190218_191435

Brush all the pastry with the egg wash

20190218_191530

Once you have egg washed the whole pastry slide it along with the parchment into a sheet pan

Sprinkle the outside with a little kosher salt (optional)

20190218_191906

Place in the oven and bake for 25-30 minutes or until golden brown

Remove from the oven and allow to rest 10 minutes before slicing

20190218_194946

Slice, serve and dig in!

20190218_201735 (2)

Enjoy!!!

  • Servings: 8-10
  • Difficulty: Medium
  • Print

Ingredients

2 sheets of puff pastry (thawed)

2 pounds of ground beef

1 tablespoon of olive oil

1 onion

6 mushrooms

3 garlic cloves

1 cup of frozen peas

1 cup of beef stock

2 tablespoons Gravy Master

2 tablespoons of Worcestershire Sauce

2 tablespoons of butter

1/4 cup of flour

1 tablespoon of fresh chopped parsley

8 ounces of shredded sharp cheddar cheese

1 egg (for a wash)

kosher salt

ground black pepper

Directions

Remove 2 sheets of puff pastry from their packaging and set aside to thaw.  Preheat your oven to 350 F.  Add 2 pounds of ground beef to a pan over medium heat and sprinkle with some kosher salt and ground black pepper.  Cook the meat stirring occasionally for 8-10 minutes or until nicely browned

Remove the meat from the pan and set aside.  Pour off any excess grease and add a tablespoon of olive oil to the pan.  To the pan add in 1 onion peeled and chopped.  Remove any excess dirt from 6 mushrooms and chop along with 3 garlic cloves and add them to the pan as well

Sprinkle with kosher salt and ground black pepper.  Cook for 6-8 minutes or until the onions are soft and translucent. Add 1 cup of frozen peas to the pan.  Cook for 2 minutes.  Add the beef back in and stir to incorporate

Next add in 1 cup of beef stock, 2 tablespoons of Gravy Master and 2 tablespoons of Worcestershire Sauce.  Bring this to a boil then reduce heat and simmer for 3-4 minutes

In a small pan melt 2 tablespoons of butter and sprinkle in 1/4 cup of flour.  Continuously whisk this until lightly browned.  Stir this into the meat mixture and allow to cook and thicken 2-3 minutes.  Remove from the heat and set aside to cool slightly as it will be easier to work with

Mix in 4 ounces of shredded sharp cheddar cheese along with 1 tablespoon of fresh chopped parsley to the meat mixture and season to taste.  Lay a sheet of puff pastry out on an oil sprayed piece of parchment paper.  Roll out the pastry until it covers most of the parchment

Starting with a half cup measure start dropping the meat mixture onto the puff pastry sheet forming a circle.  Once you have gone around once repeat with any remaining mixture trying to keep it even.  Using your hands form the mixture into a nice ring

Roll out the second sheet of puff pastry and lay it over the ring. Punch a hole in the center of the ring.  Press and seal the inside. Press the pastry snugly in and around the meat mixture.  Cut off some of the excess pastry around the outside.  Starting on one side using your fingers fold the dough over and repeat.  Continue until you form a nice crust

Whisk 1 egg and brush all the pastry with the egg wash. Once you have egg washed the whole pastry slide it along with the parchment into a sheet pan.  Sprinkle the outside with a little kosher salt (optional)

Place in the oven and bake for 25-30 minutes or until golden brown.  Remove from the oven and allow to rest 10 minutes before slicing.  Slice and serve

Tools used to make this recipe

Architec Carving Board, Gripperwood

Lodge Cast Iron Skillet

NuWave Flex Precision Induction Cooktop

Royal Classique 10 Piece Stainless Steel Measuring Cups and Spoons Set with Silicone Handles

Good Cook Classic Wood Rolling Pin

Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece

ZELITE INFINITY Chef Knife 8 inch

© Simply Sundays 2019
All rights reserved

Advertisements

11 comments on “Beef “Wellington” Ring

  1. Love all the step by step photos. This looks like a crowd pleaser!

  2. Beth Neels

    Oh my word! This is such a fun, easy twist on Wellington! I can’t wait to give it a try!! Great recipe~

  3. Pingback: Beef “Wellington” Ring — Simply Sundays! | My Meals are on Wheels

  4. What an amazing recipe to make something special out of ground beef! My family loved it!

  5. Lesli Schwartz

    Beef Wellington is such an elegant dish! Looking forward to making this!

  6. Julie @ Running in a Skirt

    You made this so simple! What a great dinner for a crowd- I’m sure it would be a hit.

We love reader comments! Tell us what you think!

%d bloggers like this: