Beef Wellington (Minced Beef Wellington) Recipe by SooperChef

We present you classic Beef Wellington, a real show stopper recipe. The bite of Juicy cooked meat with mushroom mixture and crusty pastry gives a thrilling and unforgettable taste. We made this Beef Wellington recipe with a delicious variation. Try out this special Beef Wellington Recipe and let us know how it turned out.

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Beef Wellington

Ingredients for Mince Mixture preparation:
Beef mince / ground (finely minced) 1 kg
Salt ½ tbsp
Black pepper 1 tbsp
White pepper 1 tsp
Oil 2 tbsp
Egg 1
Onion (grated & squeezed) 1 cup
Worcestershire Sauce 1 tbsp
Garlic Powder ½ tbsp
Ginger Powder ½ tbsp
Cumin Powder 1 tbsp
Water (for boiling)

Ingredients for Mushroom paste:
Olive oil 2 tbsp
Garlic (chopped) 1 tbsp
Onion (chopped) 1 cup
Mushrooms (chopped) 2 cups
Salt 1 tsp
Black pepper 1 tsp
Vinegar 3 tbsp

Ingredients for Puff Pastry:
All-purpose flour 3 cups
Salt 1 tsp
Water 1 cup
Uni-puff 180 g

Directions for Mince Mixture Preparation:
1. In a bowl add mince, salt, black pepper, white pepper, oil, egg, onion, Worcestershire sauce, garlic powder, ginger powder, cumin powder, and mix well.
2. Now, spread a cling film on a wooden board, transfer the mince on the cling and shape the mince and wrap it in such a way that it forms the shape of a log.
3. Seal the edges tightly. Keep in the refrigerator for 1 hour.
4. Bring the water to boil in a large pot and put the sealed mince log into the water and let boil on low flame for 30-40 minutes or until cooked through.
5. Now, take it out of the water and let it cool down to room temperature.
Directions for Mushroom Paste Preparation:
6. In a pan, heat oil, add garlic and onion, and cook until soft and translucent.
7. Add mushrooms and cook until mushrooms are soft too. Add vinegar, salt, and black pepper and cook until water dries out.
8. Take off the flame and keep it aside and let it cool down.
Directions for Assembling:
9. In a bowl add flour, salt and mix well.
10. Gradually add water and knead into semi-hard dough. Let it rest for 30 minutes.
11. Now, roll it out in a rectangular shape, place the puff in the center and seal it with the dough.
12. Roll it out and fold into 2 folds. Cover with cling and keep in the refrigerator for 30 minutes. Take out of the refrigerator and repeat this step 3 more times.
13. Finally, roll out into a thick sheet, divide into 2 halves.
14. Take one part and place small cuts on it. set aside.
15. Take another part spread the mushroom paste in the center.
16. Place the meatloaf on it.
17. Roll the puff pastry around the log, sealing the end properly.
18. Brush with egg, place the cut place sheet on top of log and brush egg again.
19. Bake in preheated oven for 25-30 minutes at 175°C or until the puff has cooked and light golden brown.
Preparation Time: 1 hour 20 minutes
Cooking Time: 1 hour
Serving: 4