Minced Beef Wellington: Budget-Friendly & Easy
For a tasty twist on a classic dish, this Beef Wellington recipe with minced beef steak is a must-try. It's easy to make and when you're done you'll have a delicious meal that you'll want to make again and again.
Equipment
Large non-stick skillet or frying pan
Large mixing bowl
Baking tray (sheet pan)
Rolling Pin
Pastry brush
Sharp chef's knife
Wire cooling rack (for crisping the pastry base)
Ingredients
- 2 tablespoons neutral oil - vegetable or canola, for frying the vegetables
1 pound ground beef - minced beef steak, about 450g- ¾ pound puff pastry sheets - thawed if frozen, about 340g
2 medium eggs
1 cup mushrooms - finely chopped, about 70g
1 medium onion - chopped finely
1 medium potatoes - peeled and cut into small chunks, about 150g
2 cloves garlic - finely chopped
1 small carrot - peeled and cut into small chunks
2 tablespoons parsley - fresh flat-leaf ; finely chopped, about 7g
⅓ cup peas - fresh or frozen, about 50g
1 teaspoon Tabasco - or other hot sauce
2 tablespoons ketchup - tomato sauce in Australia and UK- 2 sprigs fresh rosemary - leaves stripped and finely chopped
1 tablespoon Worcestershire sauce
1 pinch salt - to taste
1 pinch ground black pepper - to taste
1 tablespoon flour - for dusting the work surface
Instructions
- Heat 2 tablespoons of oil in a large skillet over medium heat. Add the chopped onion, potato, carrot, and peas. Fry for 3 minutes on medium heat, then reduce to medium-low and cook for a further 5–6 minutes, stirring occasionally, until the vegetables are softened and any moisture has evaporated.2 tablespoons neutral oil, 1 medium onion, 1 medium potatoes, 1 small carrot, ⅓ cup peas
- Add the garlic and chopped rosemary leaves, and fry for 1 minute until fragrant. Transfer the mixture to a plate and spread it out so it cools quickly — the vegetables must be completely cool before mixing with the beef.2 cloves garlic, 2 sprigs fresh rosemary
- In a large mixing bowl, combine the ground beef, 1 egg, Tabasco, ketchup, Worcestershire sauce, chopped parsley, salt, and pepper. Mix thoroughly with your hands until evenly combined. Add the cooled vegetable mixture and mix again until just incorporated — do not overmix.1 pound ground beef, 2 medium eggs, 1 teaspoon Tabasco, 2 tablespoons ketchup, 1 tablespoon Worcestershire sauce, 2 tablespoons parsley, 1 pinch salt, 1 pinch ground black pepper
- Roll out the puff pastry on a lightly floured surface into a rectangle roughly 12 x 10 inches (30 x 25cm). Season the pastry surface lightly with salt and pepper. Spoon the beef mixture along the centre lengthways and shape it into a firm, compact log — squeeze it tightly so it holds its shape during baking.¾ pound puff pastry sheets, 1 tablespoon flour, 1 pinch salt, 1 pinch ground black pepper
- Brush the exposed pastry edges with beaten egg. Fold the pastry over the beef log, pressing the seam firmly to seal. Tuck and press the ends closed, trimming any excess pastry. Place seam-side down on a lined baking tray.2 medium eggs
- Brush the entire outside of the pastry with beaten egg. Use a sharp knife to score 3–4 shallow diagonal slashes across the top for steam vents. Bake at 350°F / 180°C (160°C fan-forced) for 40–45 minutes, or until the pastry is deep golden brown and the internal temperature reaches 160°F / 71°C. Let it rest for 5 minutes before slicing.2 medium eggs
Notes
Storage: Refrigerate leftover baked slices in an airtight container for up to 3 days. Reheat on a baking tray at 350°F / 175°C for 12–15 minutes to keep the pastry crisp — avoid the microwave.
Freezer: Freeze the assembled unbaked roll (wrapped tightly in cling film and foil) for up to 1 month. Bake from frozen at 350°F / 180°C, adding about 20 extra minutes and checking the internal temperature reaches 160°F / 71°C. Do not freeze baked leftovers — the pastry turns soggy.
Make-ahead: Assemble the full roll up to 24 hours ahead, wrap tightly in cling film, and refrigerate. Remove 15 minutes before baking so it cooks evenly.
Substitutions: Swap mushrooms for finely chopped courgette (zucchini), use hot sauce in place of Tabasco, or replace peas with sweetcorn for a slightly sweeter filling.
Pro tip: Squeeze the beef mixture as firmly as possible when shaping the log — a compact, uniform shape is the key to clean slices and even cooking throughout.
Nutrition
Serving: 1servingCalories: 941kcalCarbohydrates: 59gProtein: 32gFat: 64gSaturated Fat: 19gPolyunsaturated Fat: 9gMonounsaturated Fat: 31gTrans Fat: 1gCholesterol: 162mgSodium: 495mgPotassium: 875mgFiber: 4gSugar: 6gVitamin A: 2516IUVitamin C: 23mgCalcium: 74mgIron: 6mg
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