Weeknight Wellington
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
easyChef Pro health score
Calculated from USDA-referenced nutrient data for the ingredients in Weeknight Wellington, not estimated by an AI model. The same recipe returns the same score every time.
- Glycemic ImpactFair
- 59 / 100
- Carb quality, not quantity. Higher is better.
- Nutritional DensityPoor
- 11 / 100
- Nutrients per calorie. Higher is better.
- Energy DensityFair
- 54 / 100
- Calories by weight. Higher means more food for fewer calories.
- NOVA Processed Culinary Ingredients
- 2 / 4
- Processing level, 1 (whole) to 4 (ultra-processed). Lower is better.
How it scores for each health goal
The same recipe scores differently against different goals, because the goal changes the calculation rather than filtering a list. Set your goal in easyChef Pro and every recipe is scored against it.
- 39
- Heart Health
- 81
- Metabolic
- 39
- Digestive
- 23
- Inflammatory
- 39
- Performance
- 38
- General Wellness
- 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.
- Calories 429.67 kcal High 21%
- Protein 22.89 g Good Source 46%
- Carbohydrate 23.33 g 8%
- Total Fat 25.98 g High 33%
- Saturated Fat 13.36 g High 67%
- Trans Fat 0.0 g Low Source 0%
- Cholesterol 105.64 mg High 35%
- Sodium 305.49 mg Moderate 13%
- Dietary Fiber 5.46 g Moderate 20%
- Total Sugars 2.63 g --
- Added Sugars 0.21 g Low Source 0%
- Calcium 22.01 mg Low Source 2%
- Iron 3.28 mg Moderate 18%
- Potassium 408.99 mg Low Source 9%
- Vitamin A 10.34 mcg Low Source 1%
- Vitamin C 0.95 mg Low Source 1%
- Vitamin D 0.4 mcg Low Source 2%
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Eggs 🥚
- Milk 🥛
- Wheat 🌾
- Gluten
- Mustard
- Onions 🧅
- Alcohol 🚫🍷
About This Recipe
Weeknight Wellington is made with 15 ingredients and serves 6. It takes about 1 hr 10 mins and is rated medium. Key ingredients include Black Pepper, Butter, Cooking Sherry, and Dijon Mustard. Each serving provides about 429.67 kcal, and is a good source of protein.
Recipe Questions
- What is Weeknight Wellington made of?
- The main ingredients are Black Pepper, Butter, Cooking Sherry, Dijon Mustard, Dried Thyme. The full list of 15 is above.
- How long does it take to make Weeknight Wellington?
- About 1 hr 10 mins in total: 30 mins to prepare and 40 mins to cook.
- How many calories are in one serving?
- One serving provides about 429.67 kcal. The full nutrition breakdown is above.
- Is Weeknight Wellington easy to make?
- This recipe is rated medium, with 15 ingredients and 11 steps.
- Is Weeknight Wellington healthy?
- Weeknight Wellington has an easyChef Pro health score of 42/100. Per serving, it provides 429.67 calories and 22.89 g of protein, or 46% of the Daily Value. Worth noting per serving: sodium at 305.49 mg (13% of the Daily Value) and saturated fat at 13.36 g (67% of the Daily Value). It contains Eggs, Milk, Wheat, Gluten, Mustard, Onions and Alcohol, so it may not be suitable for people with those allergies or dietary restrictions. Whether it fits your goals depends on your complete meal plan and nutritional needs. Remix it in easyChef Pro to adjust the ingredients and generate fresh nutrition and scores.
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