Weeknight Wellington

Name: Weeknight Wellington
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 6 servings
Cuisine: British
Ingredients: 0.13 tsp Black Pepper; 4 tbsp Butter; 2 tbsp Cooking Sherry; 1 tbsp Dijon Mustard; 1 tsp Dried Thyme; 1 whole Eggs; 1 lb Lean Ground Beef; 5 oz Mushrooms; 2 tbsp Panko; 12 oz Portobello Mushrooms; 4 slices Prosciutto; 1 whole Puff Pastry Sheets; 0.25 tsp Salt; 2 whole Shallot; 1 tsp Worcestershire Sauce

Dinner 🍽️Lunch 🥪 British High-Protein 💪Sugar-Free Comfort-Food

Weeknight Wellington wraps a savory ground beef-and-mushroom mixture in flaky puff pastry with prosciutto, Dijon, and a rich mushroom duxelles. Each slice balances buttery crust, herby thyme, and a gentle sherry depth for a comforting, bistro-style bite. Ideal for a cozy weeknight dinner or a casual gathering when you want something special without the fuss of a full tenderloin.

Prep30 mins
Cook40 mins
Serves6
DifficultyMedium

1

Combine button mushrooms and portobello mushrooms in a food processor and pulse until finely ground so they look like ground beef. Measure out 5 ounces of the processed mushrooms into a large bowl; set the remaining 12 ounces aside for the mushroom duxelles.
2

Add ground beef, panko, egg, Worcestershire sauce, 1/2 teaspoon thyme, 1/4 teaspoon salt, and 1/8 teaspoon pepper to the bowl with the 5 ounces of mushrooms. Mix with your hands or a spoon until evenly combined. Transfer the beef mixture onto a sheet of wax paper and shape it into a 5x10-inch rectangular loaf.
3

Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil and set an elevated wire rack on the baking sheet.
4

Place 2 shallots in the same food processor and pulse until finely chopped.
5

For the mushroom duxelles, melt butter in a skillet over medium-high heat. Add the reserved 12 ounces mushrooms, the minced shallots, and the remaining 1/2 teaspoon thyme, and cook, stirring, until the mushrooms release their liquid, about 10 minutes. Add sherry and cook until the liquid evaporates. Turn off the heat and let the mixture cool. Season with salt and pepper.
6

Unfold a sheet of puff pastry. Since puff pastry is folded in thirds, cut off one of the short ends at the 1/3 mark and reserve it to make a lattice (optional). Roll out the larger piece on a lightly floured surface into a 13x15-inch rectangle, large enough to wrap the beef loaf on all sides.
7

Leaving a 1-inch border uncovered, arrange the prosciutto slices slightly overlapping in an even layer on the puff pastry to cover it. Spread mustard evenly over the prosciutto. Spread the mushroom duxelles evenly over the mustard layer.
8

Center the beef loaf crosswise on the pastry rectangle. Fold in the sides of the puff pastry and pinch the edges together. Bring the top and bottom edges together and fold to seal the beef loaf completely inside. Brush the pastry with beaten egg yolk.
9

Optional lattice: roll out the reserved 1/3 sheet of puff pastry on a lightly floured surface. Using a lattice cutter or a sharp paring knife, make approximately 1-inch slits in parallel lines about 1 inch apart, offsetting each line of cuts from the next by about 1/2 inch. Gently open up the lattice-cut pastry and place it over the top of the pastry-wrapped loaf. Brush the lattice with the remaining beaten egg yolk.
10

Set the pastry-wrapped loaf on the rack placed over the prepared baking sheet.
11

Bake in the preheated oven until an instant-read thermometer inserted into the center registers at least 160 degrees F (71 degrees C), 30 to 45 minutes. Let rest for 10 minutes before slicing with a serrated knife.