Ground Beef Wellington Recipe - looks & tastes easy! (2024)

Rather than using an expensive steak cut like the Gordon Ramsey version, this ground beef wellington recipe uses easy to find, inexpensive ground beef and puff pastry sheets. But don’t be fooled…it is utterly delicious and decadent. Try it with the mushroom gravy for the ultimate in easy, special dinners the whole family will love!


Have an Air Fryer? Try the Air Fryer Ground Beef Wellington Recipe. Same recipe adapted for the Air fryer.
Or for a fun twist, try our Philly Cheesesteak Wellingtons!

This easy Ground Beef Wellington recipe is one of my husband’s favorites and I pull it out for Valentines Day, anniversaries, and the occasional Sunday evening. Using ground beef keeps this recipe budget friendly and easier to make than the traditional medium rare, beef tenderloin steak in the center version you often see. Your family will love it, also!

Ground Beef Wellington Recipe - looks & tastes easy! (1)

Some of us (ahem, me) would love to be able to count on a recipe to repeatedly deliver awesome flavor and LOOK AMAZING every time they make it. Consistently. Without fail.

This is that recipe. Master this recipe and you will have a gorgeous meal in your back pocket whenever you need it.

The best part is that mastering this recipe isn’t a difficult thing. Easy! You have puff pastry sheets as a secret help.

Puff pastry works fantastic for making a fresh tomato tart or fresh berry tart. Give those a try! You will appreciate having easy and beautiful recipes to pull out, especially for days when company stops by. Keep puff pastry dough in the freezer just for those times!

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Ground Beef Wellington Recipe - looks & tastes easy! (3)

Easy Ground Beef Wellington for the win!

Your main ingredients:

  • Ground beef– I recommend using an 85/15 or 90/10 fat content. You don’t want your beef super lean or it won’t provide the moisture needed BUT too fatty and you’ll get a soggy bottom crust.
  • Mushrooms– Go ahead and stick with the easy to find bella mushrooms to keep it easy and budget friendly. If you want to up the game in this recipe, sub out button mushrooms for crimini or portabella. You’ll get a bit earthier flavor and an impressive-looking dish from using more variety.
  • Onion and basil– To keep this simple and approachable I use onion and basil in this recipe. Both easy to find and most of you have on hand. You can swap it out for shallots, parsley, thyme, or green onions if you prefer.
  • Red wine– Red wine is used for the mushrooms to cook in and provide fancy and rich flavor. You could use beef broth if you prefer non-alcoholic. Sub out sherry, white wine, or even a brandy if you prefer.
  • Butter – Butter, real honest to goodness butter, helps provide the richness to this dish. Sure you can sub olive oil but I totally wouldn’t the first time you make this!
  • Puff pastry– This recipe’s timing is designed around puff pastry, the star of the show. The pastry is flaky, buttery, and absolutely amazing! You CAN sub pie crust or phyllo dough (read the comments for tips from others that have done so) but I would recommend trying to stick with puff pastry, if possible.

What wine would you suggest?

I like to use my fave Cabernet so I can drink it at the same time ;). Try using Marsala for a great rich flavor!

Can I substitute crescent rolls for the puff pastry?

Yes, you can follow the recipe exactly as written except bake at 350 for about 25 minutes.

How can I amp this recipe up even more?

  • Wrap the ground beef in prosciutto before putting it on the puff pastry.
  • Add a tablespoon of Dijon mustard to the beef mixture.
  • Stir in a teaspoon or two of horseradish to the beef mixture.
  • Add Fresh thyme to the mushroom mixture (Duxelle)
  • Include 2 chopped shallots with the onions in the mushroom mixture (Duxelle)
  • Include frozen peas and carrots in the beef mixture.
  • Use ground sirloin for an extra special twist!
  • Substitute Brie, Provolone, or Gouda for the Mozzarella.
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This mushroom mixture is divine, however!

To REALLY impress, we are adding a Duxelle.

What is Duxelle?

It is simply mushrooms, garlic, and some thyme pulverized in the food processor and cooked up on a saute pan with some olive oil.

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Ground Beef Wellington Recipe - looks & tastes easy! (6)
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You can sub out the mozzarella cheese for another soft white cheese for another great way to make this recipe even more impressive. But let me tell you, don’t feel for one second that making this recipe straight up the way it is written will give you a sub-par result. It won’t. This is delicious!

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Tuck a few fresh herbs into the mixture to amp up the flavor even more! Fresh thyme is my personal favorite but you’ll find that basil and rosemary are delightful, as well!

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To get the slits into the top of your dough without making a mess be sure to use a SHARP paring knife. Don’t skip basting the little wellingtons with a bit of beaten egg yolks or milk. The egg wash helps to take the bundles from great to AMAZING!

Puff pastry filled with ground beef might be one of the best little recipes ever. But hey, there is nothing wrong with knowing MORE easy little recipes…

Head’s up! If you, like me, are always on the look-out for easy, fast, and DELICIOUS family meals you NEED this cookbook from Ree Drummond. Sooo good! I’m pretty sure you will want to kiss me after you get this and try some. It makes my life so much easier! This and puff pastry :).

This recipe takes about 30-40 minutes to cook which gives you a good amount of time to get them in the oven and work on your side dish, while it cooks. And, of course, don’t forget to serve up your ground beef wellingtons with some great red wine (why not use the same red wine for cooking this dish AND drinking with this dish :)).

Try serving this delicious recipe with Perfect Mashed Cauliflower…tastes just like mashed potatoes and don’t miss my trick for making it work every time!

Can I make this ground beef wellington vegetarian?

I haven’t tried substituting my veggie burgers for the beef, in this recipe. However, if you feel confident that your veggie burger mixture can swap in for ground beef — go for it. Come back and let me know how it works out!

Can you make a ground beef Wellington in advance?

Yes! But don’t keep them longer than 2 days. Make up the wellingtons without the final egg wash and put them into the fridge, wrapped in plastic wrap, as soon as they are finished. Baste them with the egg wash and cook them while fully cold. Add an additional 10-15 minutes to the time, to account for the extra chilly temperature they are when they go in.

Can I free Ground Beef Wellington to cook later?

Yes! Follow the recipe exactly but don’t add the egg wash. Instead, wrap the wellingtons in plastic wrap and store them in a freezer bag. When ready to serve, thaw overnight and then follow the cooking directions, add an additional 10-15 minutes to account for the cold temperature.

How do I reheat Ground Beef Wellingtons?

Wrap your wellingtons with foil and bake at 350 in the oven for about 25 minutes or until warm. Baking them in the oven will keep your pastry flaky.

Can I make this as a single large roll instead of individual wellingtons?

Instead of splitting your puff pastry into 4 individual squares instead, use both sheets. Turn the beef mixture into one large roll of beef (think about the shape of meatloaf), set it on the 2 puff pastry sheets, wrap it up with the seam side down, brush it with beaten egg, and cut slits across the top. Bake at 350 degrees for 45 to 50 minutes instead of 25 to 30 minutes.

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easy Ground Beef Wellington Recipe

| 8 servings

Prep Time | 30 minutes mins

Cook Time | 35 minutes mins

Total Time | 1 hour hr 5 minutes mins

Print Recipe Pin Recipe

this version of the classic Beef Wellington uses ground beef for a less expensive and easier version. Perfect for a budget-friendly, special meal!


  • 2 eggs beaten
  • 1 1/2 pounds ground beef
  • 4 tablespoons saltine crackers or bread crumbs, crushed
  • 2 tablespoons dried parsley fresh works best, if you have it!
  • 1 teaspoon salt
  • 1 tablespoon cream milk works fine, as well.
  • 3 tablespoons butter
  • 1 small onion chopped fine
  • 4 cloves garlic minced
  • 8 ounces baby bella mushrooms
  • 1/2 cup red wine or grape juice
  • 1 teaspoon basil fresh works best, if you can.
  • mozzarella cheese optional
  • 2 sheets puff pastry thaw out according to the pkg
  • salt and pepper, to taste.

Check out our Kitchen Reference Guide for help with unfamiliar terms.


  • Heat oven to 400 degrees.

  • Mix the first 6 ingredients together well. Set aside.

  • In a large saucepan melt the butter. Add minced onion and mushrooms.

  • Cook on medium high heat until mushrooms sweat and onions are translucent.

  • Turn the heat down to medium while you add the garlic, red wine, and basil.

  • Turn the heat back up to high and continue to cook until the liquid is reduced. Remove from heat. Cool.

  • Lightly grease a cookie sheet or baking pan.

  • On a lightly floured surface lay out the pastry sheets. Cut each sheet into 4 squares

  • Spread mushroom mixture across each square. Top with thin layer of mozzarella cheese

  • Put 1/2 cup of meat mixture (formed into flattened balls) on top.

  • Pull corners up over meat and pinch edges together. (don’t worry if this is tricky, it is for everyone…it isn’t just you!) Tip: use beaten egg to help "glue" your seams together if they aren't holding well.

  • Put the bundles on a cookie sheet with seam side down. Cut small slits on top and brush the tops with cream or beaten egg.

  • Bake for 30-40 minutes (at 400 degrees) or until golden brown and meat is cooked through.

  • Serve with brown gravy, if desired.



(I like to add 1/2 cup of red wine to the gravy, it adds so much to the flavor of this recipe!)


Calories: 670kcalCarbohydrates: 36gProtein: 22gFat: 47gSaturated Fat: 16gCholesterol: 115mgSodium: 634mgPotassium: 472mgFiber: 1gSugar: 1gVitamin A: 230IUVitamin C: 1.7mgCalcium: 46mgIron: 4.1mg

Ground Beef Wellington Recipe - looks & tastes easy! (21)
I shared this with my son and he couldn’t get over how delicious this was. In my opinion it’s better than regular beef Wellington, and more affordable.

Ground Beef Wellington Recipe - looks & tastes easy! (22)
Very delicious! And really not too much of a hassle to put together. I appreciate the tip of adding red wine to the gravy, too! Such richness of flavor. Thank you for sharing this recipe.

Make sure you come back here and let me know how this recipe turned out for you. We love to hear about the special dinners and events that so many of you are making this recipe for.

Other ground beef recipes to try:

Authentic Swedish Meatballs | These meatballs are BETTER than the IKEA version. A classic, Minnesota recipe that I learned from my years in a local MN cafe.

Minnesota Tater Tot Hotdish | Is there a more classic comfort food than Tater Tot hotdish? Probably not.

| The ULTIMATE in using up leftovers, this comfort food is a family favorite!

One-Pot 30 Minute Ground Beef Stroganoff | The whole family loves this easy dish that you can customize for dairy-free and vegan diets!

Ground Beef Wellington Recipe - looks & tastes easy! (2024)


What are common mistakes in Beef Wellington? ›

Poe - Fast AI Chat
  • Tenderloin Steak: Getting the tenderloin steak right is crucial. ...
  • Soggy Pastry: One common mistake is ending up with a soggy bottom crust. ...
  • Overcooking: Overcooking the beef or having portions of the pastry get soggy are common issues. ...
  • Puff Pastry: Working with puff pastry can be tricky.

What is Beef Wellington supposed to taste like? ›

Beef Wellington is a Beautiful Union of Textures and Flavors

Pork fat can also be added to it for some extra juiciness. Its texture is slightly grainy and crunchy and has a wonderful creamy flavor.

How do you make ground beef more flavorful? ›

Brown your meat and add chopped onion and tomatoes and if you wanna spice it up thinly chopped Serrano peppers or fresh jalapeño peppers will give it a nice flavor boost. Then add your salt, pepper, garlic powder, cumin if your wanting a taco flavor. Grind it yourself from a good cut of meat.

Should beef Wellington be cooked straight from the fridge? ›

You can prepare the Wellington up to 24 hours in advance at this point, but make sure you remove it from the fridge 30-40 minutes before the final bake.

How do you stop beef Wellington going soggy? ›

But Kenji takes it one step further by wrapping the prosciutto, duxelles, and loin in filo dough before wrapping it in puff pastry. Why? Because filo is great at making packets that contain liquid, and that's great for keeping your puff pastry from getting soggy, one of the common problems with Beef Wellington. Genius.

How do you crisp the bottom of a Beef Wellington? ›

One other approach is to bake "blind" a rectangle of puff pastry for the base before assembling the wellington. Cut a rectangle of pastry slightly larger than the beef for the base, prick it thoroughly with a fork and bake at 200c/400F for 20 minutes until golden.

Why is my Beef Wellington soggy at the bottom? ›

But there's something else that can ruin a beef Wellington: A crust that's soggy on the bottom. A mushy, uncooked puff pastry casing instead of a flaky golden one is a telltale sign that there was too much moisture trapped inside.

Should Beef Wellington be chilled before cooking? ›

Chill for at least 30 mins and up to 24 hrs. Heat oven to 200C/fan 180C/gas 6.

What is Gordon Ramsay's Wellington? ›

Flaky pastry, delicious duxelles, and tender beef accompanied by luxurious creamy mash and rich red wine jus sauce. The Beef Wellington is Gordon Ramsay's signature dish – and once you taste it, you'll see why!

What is the best puff pastry for Beef Wellington? ›

A center-cut beef tenderloin is also known as a Châteubriand. For best results, use a high-quality all-butter puff pastry, such as Dufour. Alternatively, make your own using this recipe. Foie gras pâté can be used in place of the fresh foie gras.

Can you make Beef Wellington without mustard? ›

This is my family's coveted beef Wellington recipe and it's way easier than the traditional version! We skip the prosciutto and dijon mustard all together, and instead, we add a rich liver paté infused mushroom duxelles directly to the puff pastry.

Why does some ground beef taste weird? ›

Diet is one of the most influential factors that impacts beef flavor and aroma. This is because the dietary nutrients cattle consume directly impact the fatty acid profile and nutrient profile of their fat. One of the most-common mantras in the meat industry is that fat is flavor.

What spice enhances beef flavor? ›

Beef tastes great when seasoned with oregano, rosemary, sage, garlic or a combination of these seasonings. Poultry gets an added burst of flavor with spices like paprika, lemongrass and saffron. Fish can be made more flavorful with dry mustard powder, thyme and turmeric.

What does adding milk to ground beef do? ›

The calcium-rich properties of milk react with enzymes in the meat to gently soften the proteins. Whole milk (not reduced fat), buttermilk, and yogurt all get the job done – with a special nod to buttermilk and yogurt for their optimal tenderizing acidity levels.

How do you keep the bottom of a beef Wellington crispy? ›

How do you keep the bottom of Beef Wellington from getting soggy? By adding breadcrumbs to the mushroom mixture like we do in this recipe, the juice from the beef gets soaked up before reaching the bottom layer of your Wellington, leaving the pastry to get nice and crisp for the most satisfying beef Wellington ever.

Can you make beef Wellington well done? ›

Bake in a hot oven (220C/425F/Gas mark 7) for about 40 minutes until the pastry is well puffed and browned. At this stage the beef should be rare. If more cooking is required lower the temperature to moderate (l80C/350F/Gas mark 4) and cook for a further 15 minutes for medium to well done.

Is beef Wellington the hardest dish to make? ›

Beef Wellington is a dish that is rated under the “top 10 hardest dishes to make”, at number 4. One of the hardest parts of this dish is cooking the meat correctly, and not over cooking it. Typically a beef wellington's tenderloin should be at a medium rare – which is not always an easy feat to achieve.

Why is my beef Wellington leaking? ›

Not wrapping the seared beef in a crepe layer

But cooked meat releases natural juices that can also add moisture during cooking. Bringing the meat to room temperature before searing can help keep the juices inside, but even so, some excess liquid is bound to leak.

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