| Level: | Easy |
| Total: | 1 hr |
| Active: | 40 min |
| Yield: | 6 servings |
Ingredients
- 1 sheet frozen puff pastry, thawed
- 1 large egg
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 3 pounds ground chuck (80% beef/20% fat)
- Kosher salt and freshly ground black pepper
- 4 tablespoons unsalted butter
- 1/4 cup olive oil
- 2 pounds baby bella mushrooms, sliced
- 6 cloves garlic, minced or grated on a rasp grater
- 2 bunches fresh thyme, leaves stripped and chopped
- 1 large red onion, finely chopped
- Kosher salt and freshly ground black pepper
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1/4 cup grainy Dijon mustard
- 3 cups beef stock
- Kosher salt and freshly ground black pepper
- 1/2 cup chopped fresh parsley
Instructions
- For the puff pastry: Preheat the oven to 400 degrees F. Line a baking sheet with parchment.
- Using a 4-inch ring mold, cut out 4 circles of puff pastry. In a small bowl, whisk together the egg and a splash of water. Brush the top of each pastry round with the egg wash and place on the lined baking sheet. Bake until the rounds puff up and the tops are light golden, about 15 minutes. Remove and set aside. Lower the oven temperature to 375 degrees F.
- For the beef: In a large pan over medium heat, add the butter, olive oil and beef, broken up in small chunks. Sprinkle over 1 tablespoon salt and a few grinds of pepper and cook, stirring, until browned, about 5 minutes. Transfer the beef to a 9-by-13-inch baking dish using a slotted spoon. Pour the pan juices into a bowl and reserve.
- For the mushrooms: In the same pan, add the butter and olive oil and heat over medium heat until the butter melts. Add the mushrooms and cook until they release their liquid, wilt and gain a bit of color, 8 to 10 minutes. Add the garlic, thyme and onion and season with salt and pepper. Cook until fragrant, about 4 more minutes. Add the mushrooms to the baking dish on top of the beef layer.
- For the sauce: Combine the butter and flour in a microwave-safe mug and microwave on high for 1 minute and 30 seconds.
- In a pan over medium heat, add the mustard, flour-butter mixture and reserved beef drippings and whisk together. Add the stock, plenty of black pepper and a pinch of salt. Bring to a simmer; simmer until the sauce thickens, 5 to 8 minutes. Remove from the heat and stir in the parsley.
- Pour the sauce on top of the dish, over the mushrooms and beef. Place the pastry rounds on top. Bake, uncovered, until the dish bubbles, 15 to 20 minutes.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 684 |
| Total Fat | 43 g |
| Saturated Fat | 17 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 5 g |
| Sugar | 5 g |
| Protein | 60 g |
| Cholesterol | 215 mg |
| Sodium | 1394 mg |
Reviews
Think it will work with uncooked grands like others used crescents? Will try it 2morrow. Just love watching the KITCHEN!
Cut the recipe in half and substituted crescent roll for the puff pastry and added green beans. I enjoyed this hearty meal and appreciate how editable the recipe is, great job Sunny!
I like a lot of Sunny’s recipes but this one was not a good one first off she told us to take the ground beef and put it in small chunks . That was the first thing I thought it was tasteless it did not taste anything of any resemblance of a beef Wellington I know it was ground beef but it was not something I would ever make again and because of the other reviews I did take some of the grease out which was a good idea other than that I love you sunny but this is not a good recipe for you
Based on the comments, I tried it with leftover already-cooked prime rib; Added dry sherry and a little extra flour and baked it in individual soup crocks with crescent roll dough (not pre-baked) on top. Would absolutely make it this way again – Inexpensive and tasty homemade beef pot pies!
The flavors were good, but it came out greasy
Based on other reviews, I poured out about half of the beef grease before reserving it. I also subbed spinach for the mushrooms as hubby doesn’t like mushrooms. It was delicious!!
Good flavor added garlic powder and mushroom dust, question….if it serves 6 why cut only 4 puff pastry circles?
AWESOME!!!
There is so much beefy goodness in this dish! There was no lack of flavor here. I only used a few tablespoons of the pan drippings. There was so much, that I can see how that would overwhelm the dish with greasiness and dilute the flavor as noted in some other reviews. Also, I didn’t bother cutting out rounds with the puff pastry. I just divided the sheet into six rectangles. No waste! This would also be great made with stew beef.
Amazing aroma! However, a few tweaks might be needed next time? First it was too greasy so will try with leaner meat. I added more thyme and may try both a combination of dry and fresh. Other reviews have mentioned lack of flavor and perhaps a little sherry when making either the sauce or the mushrooms. As for the sauce, I made a traditional roux first and my sauce did thicken. I also might try placing mashed potatoes on top just to mix it up. Will definitely make again but with modifications.