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Weeknight Wellington
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
80 minutes
Savory ground beef and mushroom Wellington, a modern take on classic chateaubriand.
Instructions:
  • Pulse button mushrooms and portobello mushrooms in a food processor until finely ground, resembling ground beef. Transfer 5 ounces of the processed mushrooms to a large bowl; reserve the remaining 12 ounces for mushroom duxelles.
  • Combine ground beef, panko, egg, Worcestershire sauce, 1/2 teaspoon thyme, 1/4 teaspoon salt, and 1/8 teaspoon pepper with the mushrooms in a bowl. Mix thoroughly by hand or with a spoon. Shape the mixture into a 5x10-inch rectangular loaf on a piece of wax paper.
  • Preheat the oven to 375 degrees F (190 degrees C) and set up a wire rack on a baking sheet lined with aluminum foil.
  • Add 2 shallots to the food processor and pulse until finely chopped.
  • In a skillet over medium-high heat, melt butter. Sauté minced shallots and reserved 12 ounces of mushrooms with remaining 1/2 teaspoon thyme until mushrooms release their liquid, around 10 minutes. Pour in sherry and cook until liquid is evaporated. Remove from heat, allow mixture to cool, and season with salt and pepper.
  • Take a sheet of puff pastry and unfold it. Puff pastry is folded in thirds, so cut off one short end at the 1/3 mark and set it aside for making a lattice if desired. Roll out the larger piece of puff pastry on a lightly-floured surface into a 13x15-inch rectangle, ensuring it's big enough to wrap the beef loaf completely.
  • Layer prosciutto slices over the puff pastry, slightly overlapping, leaving a 1-inch border. Evenly spread mustard over the prosciutto, then top with an even layer of mushroom duxelles.
  • Place the beef loaf in the center of the puff pastry rectangle. Fold the sides of the pastry over the beef loaf, then fold the top and bottom edges to completely seal the loaf inside. Brush the pastry with beaten egg yolk.
  • If desired, roll out the remaining 1/3 sheet of puff pastry on a floured surface. Use a lattice cutter or knife to create 1-inch slits in parallel lines about 1 inch apart, with each row offset by 1/2 inch. Carefully place the lattice-cut pastry on top of the loaf, then brush it with the leftover beaten egg yolk.
  • Position the pastry-wrapped loaf on the rack situated above the baking sheet that has been prepared.
  • Roast in the oven until a thermometer reads 160°F (71°C) in the center, 30-45 minutes. Rest for 10 minutes before slicing using a serrated knife.

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