GROUND BEEF WELLINGTON

BEEF WELLINGTON … well, a play on it.

When I placed this dish down in front of my boys for the first time … they had questions. I described it as “kind of like a meatball wrapped in a croissant”. They dove in. It was the fastest I’ve seen their plates cleared in a long time. I knew that the whole family was going to love it. I look forward to trying different fillings and making more of these! To that, I say, stay tuned.

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GROUND BEEF WELLINGTON

Yield: 4-6 Servings

Author: Michelle Williams

Prep time: 25 MinCook time: 1 HourInactive time: 10 MinTotal time: 1 H & 35 M

Ingredients

• Shallot (1/2, finely chopped)
• Garlic (1 cloves, finely chopped)
• Fresh Thyme (1/2 tablespoon, chopped)
• Fresh Rosemary (1 tablespoon, chopped)
• Fresh Spinach (1/2 cup, roughly chopped)
• Extra Virgin Olive Oil (1 tablespoon)
• 80% Lean Angus Ground Beef (1 pound)
• Salt (1/4 teaspoon)
• Pepper (1/4 teaspoon)
• Garlic Powder (1/4 teaspoon)
• Onion Powder (1/4 teaspoon)
• Shredded Mozzarella (1 cup, not packed)
• All-Purpose Flour (for dusting your work surface and rolling pin)
• Puff Pastry Dough (1 sheet, thawed)
• Egg (1, large)

KITCHEN TOOLS

• Cutting Board
• Chefs Knife
• Small Non-Stick Frying Pan With Its Lid
• Rubber Spatula
• Large Mixing Bowl
• Small Mixing Bowl
• Small Bowl OR Cup (for making your egg wash)
• Rolling Pin
• Pastry Brush
• Toothpick
• Meat Thermometer

Instructions

TO MAKE YOUR FILLING

1. In your frying pan, heat your olive oil over medium-high heat.
2. Add shallot and garlic. Cook while mixing consistently with your rubber spatula until your shallots are lightly yellowed and soft—about 4 minutes.
3. Add rosemary, thyme, and spinach. Mix until evenly incorporated and your spinach is lightly wilted—about 1 minute. Transfer to your small mixing bowl and set aside to cool.
4. In your large mixing bowl, combine your ground beef, salt, pepper, garlic powder, onion powder, and mozzarella.
5. When cooled, add your shallot mixture. Use your hands (sans rings—don't say I didn't warn you) to combine it all until you have an even mixture. Set aside.

TO WRAP YOUR MIXTURE IN DOUGH

1. Pre-heat your oven to 350º.
2. Lightly dust your cleaned work surface with flour and place your thawed puff pastry dough in the middle of it. Dust your rolling pin with flour and roll your dough until it is 1/4-inch thick. Use your knife to cut it so that one piece is 1/3 of your dough and the other piece is 2/3 of your dough.
3. Form your ground beef mixture into a log that fits in the middle of your 1/3 sized piece of dough with about 1/2-inch of dough visible around it. Set the remaining egg wash aside, you will use it again later.
4. In a small bowl, mix your egg and a teaspoon of lukewarm water to make your egg wash. Use your pastry brush to brush the visible border of dough surrounding your ground beef log.
5. Drape your remaining 2/3 of your dough over your log. Flute together the edges of your draped dough to your base dough like you would on a pie crust. There will be some excess dough, so just cut it off. You can use it for decoration or discard it.
6. Use your pastry brush to brush all of your visible dough with your egg wash.
7. Use your toothpick to dock the top of your pastry dough.
8. Bake until your dough is a golden color and your meat inside reads 165º on your meat thermometer—about 50-60 minutes. Check at 50 minutes. If it's not ready and you see any excess liquid leaking from it, carefully pour it out before putting it back in the oven.
9. Remove from the oven and let rest for 10 minutes.

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