AIR-FRYER GROUND BEEF WELLINGTON
Trying new recipes-like this air-fryer Wellington-is one of my favorite hobbies. I replaced the filet mignon with ground beef, while still keeping the beefy goodness. -Julie Frankamp, Nicollet, Minnesota
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- Preheat air fryer to 300°. In a saucepan, heat butter over medium-high heat. Add mushrooms; cook and stir until tender, 5-6 minutes. Stir in flour and 1/8 teaspoon pepper until blended. Gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat and set aside., In a bowl, combine egg yolk, onion, 2 tablespoons mushroom sauce, salt and remaining 1/8 teaspoon pepper. Crumble beef over mixture and mix well. Shape into 2 loaves. Unroll crescent dough and separate into 2 rectangles; press perforations to seal. Place meat loaf on each rectangle. Bring edges together and pinch to seal. If desired, brush with beaten egg., Place Wellingtons in a single layer on greased tray in air-fryer basket. Cook until golden brown and a thermometer inserted into meat loaf reads 160°, 18-22 minutes., Meanwhile, warm remaining sauce over low heat; stir in parsley. Serve sauce with Wellingtons.
Nutrition Facts : Calories 585 calories, Fat 38g fat (14g saturated fat), Cholesterol 208mg cholesterol, Sodium 865mg sodium, Carbohydrate 30g carbohydrate (9g sugars, Fiber 1g fiber), Protein 29g protein.
GROUND BEEF WELLINGTON
Trying new recipes is one of my favorite hobbies. It's also the most gratifying. What could beat the smiles and compliments of the ones you love? This recipe is easy yet fancy, perfect for when it's just you and one kid or a friend.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a saucepan, saute mushrooms in butter until softened. Stir in flour and 1/8 teaspoon pepper until blended. Gradually add the cream. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat and set aside., In a bowl, combine the egg yolk, onion, 2 tablespoons mushroom sauce, salt and remaining 1/8 teaspoon pepper. Crumble beef over mixture and mix well. Shape into 2 loaves. Separate crescent dough into 2 rectangles on a baking sheet. Seal perforations. Place a meat loaf on each rectangle. Bring dough edges together and pinch to seal. If desired, brush with egg wash. Bake at 350° until golden brown and a thermometer inserted into meat loaf reads 160°, 24-28 minutes., Meanwhile, warm remaining sauce over low heat; stir in parsley. Serve sauce with Wellingtons.
Nutrition Facts : Calories 578 calories, Fat 37g fat (16g saturated fat), Cholesterol 207mg cholesterol, Sodium 909mg sodium, Carbohydrate 28g carbohydrate (7g sugars, Fiber 1g fiber), Protein 28g protein.
INDIVIDUAL BEEF WELLINGTONS
A savory mushroom-wine sauce is draped over golden pastry. This elegant entree is perfect to present to guests on Christmas. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. In a large skillet, brown steaks in 2 tablespoons butter for 2-3 minutes on each side. Remove and keep warm. , On a lightly floured surface, roll each puff pastry sheet into a 14x9-1/2-in. rectangle. Cut each into two 7-in. squares (discard scraps). Place a steak in the center of each square. Lightly brush pastry edges with water. Bring opposite corners of pastry over steak; pinch seams to seal tightly. Cut four small slits in top of pastry. , Place in a greased 15x10x1-in. baking pan. Brush with egg. Bake at 400° for 25-30 minutes or until pastry is golden brown and meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Meanwhile, in the same skillet, saute mushrooms and shallots in remaining butter for 3-5 minutes or until tender. Combine flour and consomme until smooth; stir into mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in wine and thyme. Cook and stir 2 minutes longer. Serve with beef.
Nutrition Facts : Fat 64 g fat (21 g saturated fat), Cholesterol 201 mg cholesterol, Sodium 928 mg sodium, Carbohydrate 75 g carbohydrate, Fiber 10 g fiber, Protein 59 g protein.
GROUND BEEF WELLINGON
This is a great alternative when you want to impress guests but don't want to spend a fortune on a meal. Using ground beef is faster and easier on the pocketbook. The recipe makes one large beef wellington that you slice up into portions. This would be great with a homemade gravy. A Jamie Oliver recipe.
Provided by LifeIsGood
Categories < 4 Hours
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- Peel and chop the carrot, onion, potato and celery into 1/4 inch size dice.
- Grate (or mince) the garlic.
- Clean and roughly chop the mushroom so the pieces are about the same size as the other veggies.
- Put all the veggies into a large frying pan on medium-low, with approximately 2 T. of olive oil.
- If using the rosemary: Pluck the rosemary leaves off of the stems , finely chop them and add them to the pan.
- Stir and cook for about 8 minutes or until the veggies soften and get slightly colored.
- Add the frozen peas and cook for another minute.
- Put the veggie mix into a large bowl and let cool completely.
- Crack an egg into a separate cup or bowl and beat it.
- Add the ground beef to the bowl of cooled veggies with a good pinch of salt and pepper and half of the beaten egg. Mix this all up well. Your clean hands are your best tool here!
- Lightly dust a clean work surface and rolling pin with flour and lay the puff pastry sheets one on top of the other. Roll out the puff pastry so it is a 12 x 16 rectangle. ( Dust it with flour as you go.)
- Turn the pastry so you have a long edge in front of you. Place the ground beef mixture along this edge. Mold it into an even, long sausage shape and brush the edges of the pastry with a little of the beaten egg. Roll the ground beef up in the pastry until it is completely covered. Squeeze the ends together to tightly seal.
- Jamie says to dust a large cookie sheet with flour and put your Wellington on top of it. I did it using nonstick foil and omitted the flour dusting. Or you could use parchment. Brush the Wellington all over with the rest of the beaten egg.
- Bake in your preheated oven for about 40 minutes to an hour, until golden. If the crust is golden by 40 or 45 minutes, then you can take it out.
- To Serve:.
- Let the Wellington rest for about 5 minutes or so, once out of the oven.
- Slice the Wellington up into portions and enjoy!
- Note there will be a little bit of moisture that comes out after slicing. You may want to move your slices onto a serving platter or plates right after slicing.
Nutrition Facts : Calories 838.2, Fat 55, SaturatedFat 13.2, Cholesterol 46.5, Sodium 376.1, Carbohydrate 73.5, Fiber 5.4, Sugar 5, Protein 13.7
CLASSIC BEEF WELLINGTONS
Perfect for holidays, this beef Wellington recipe is also impressively easy. Find ready-made puff pastry sheets in the frozen food section. -Kerry Dingwall, Ponte Vedra, Florida
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Sprinkle steaks with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, brown steaks in 1 tablespoon oil for 2-3 minutes on each side. Remove from skillet and refrigerate until chilled., In the same skillet, saute mushrooms and onion in remaining oil until tender. Stir in remaining salt and pepper; cool to room temperature., Preheat oven to 425°. On a lightly floured surface, roll each puff pastry sheet into a 14x9-1/2-in. rectangle. Cut into two 7-in. squares (use scraps to make decorative cutouts if desired). Place a steak in the center of each square; top with mushroom mixture. Lightly brush pastry edges with water. Bring opposite corners of pastry over steak; pinch seams to seal tightly., Place in a greased 15x10x1-in. baking pan. Cut four small slits in top of pastry. Arrange cutouts over top if desired. Brush with egg., Bake 25-30 minutes or until pastry is golden brown and meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
Nutrition Facts : Calories 945 calories, Fat 51g fat (13g saturated fat), Cholesterol 127mg cholesterol, Sodium 866mg sodium, Carbohydrate 74g carbohydrate (3g sugars, Fiber 10g fiber), Protein 48g protein.
LOW FAT GROUND BEEF WELLINGTONS
Inspired once again by the net, Are these REALLY low fat? YOU BET! Tasty little morsels, EASY to do! HOPE you will look forward to review!
Provided by mickeydownunder
Categories Brunch
Time 55m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat stock in frypan; saute finely diced onion 5 minutes.
- ADD garlic (I used jar), finely diced mushrooms (I used button) and celery; cook until celery is soft.
- PLACE mixture in bowl and place in fridge 20 minutes until cool; add pepper.
- COMBINE in bowl ground beef, parsley, egg and breadcrumbs.
- ROLL into 8 patties.
- NOTE: If patties look or feel dry at this point they will come out that way; should have a combined texture.
- NOTE: Can use less garlic.
- NOTE: Pampas has just come out with low fat pastry 33 percent less fat which is what I used.
- NOTE: DO NOT COOK ground beef and TRUST that it will cook properly in the pastry :).
- CUT 2 sheets of puff pastry into 4 pieces.
- PLACE pattie in middle of pastry, add the mushroom mixture on to of the beef and fold like and envelope; making sure you pinch close all seams;.
- HELPFUL HINT --- Do not feel you have to be gentle with the pastry and you do not want to touch it for too long so that the heat of your hands melts it.
- Spray each wellington with oil and.
- place wellingtons on tray with baking paper.
- BAKE in oven for 35-40 minutes 200C/400°F.
- NOTE: Pastry will be lightly golden brown and ground beef will be cooked.
- ENJOY!
- NOTE: I also put decorative puff pastry hearts at the top of the wellington but when asked hubby if he noticed -- well -- mmmmm -- but I knew it was romantic :).
- He did say they were TERRIFIC! :).
- SERVED with rocket, feta and tomato.
GROUND BEEF 'WELLINGTON' WITH FENNEL
I took the idea of wrapping beef in pastry from the traditional beef Wellington to make a simpler dish with the kick of fennel and chile. I serve these with tomato sauce.
Provided by iqspam
Categories Meat
Time 1h
Yield 2 pastries, 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
- Heat the vegetable oil in a skillet over medium heat. Stir in the onion, fennel, and garlic. Cook and stir until the fennel is tender, and the onion has softened and turned translucent, about 5 minutes. Stir in the fennel seed and red pepper flakes, and cook for 1 minute more. Meanwhile, beat the egg in a bowl, then mix in the ground beef, bread crumbs, parsley, and salt. Add the cooked vegetable mixture, and stir until combined.
- Separate the crescent roll dough into two squares. Divide the meat mixture among the crescent roll squares, then seal the dough around the meat. Place seam-side-down onto the prepared baking sheet.
- Bake in the preheated oven until the pastry has turned golden-brown, and the center of the pastries registers 160 degrees F (71 degrees C) on a kitchen thermometer, about 30 minutes. Slice and serve.
Nutrition Facts : Calories 494.4, Fat 25.5, SaturatedFat 8.4, Cholesterol 152, Sodium 965.4, Carbohydrate 35.4, Fiber 3, Sugar 3.6, Protein 29.1
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