Weeknight Wellington


This tasty beef Wellington is a twist on the traditional chateaubriand made with beef tenderloin. Using a 90% lean ground beef blended with minced mushrooms cuts down on excess fat, and the mushrooms add an incredible umami effect.

sliced open ground beef Wellington-style pastry-wrapped loaf on white plate
Prep Time:
30 mins
Cook Time:
40 mins
Rest Time:
10 mins
Total Time:
1 hr 20 mins
6 servings

We’re Having a Recipe Contest — and Need Your Help!

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Allrecipes has partnered with The Mushroom Council on an exciting new contest starring all types of mushrooms plus our very own Allrecipes Allstars! Five of our Allstar home cooks created original recipes featuring “The Blend” — the umami-rich combination of finely chopped mushrooms and ground meat — which amps up the flavor, veggies, and savings.

We were blown away by all the contest entries, including this Weeknight Wellington. Give them a try and then head to the main contest page to check out all five #MixItUpWithMushrooms recipes. Once you have a favorite, it’s time to cast your vote.

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Weeknight Wellington with parsley on top

The Daily Gourmet

Weeknight Wellington: An Approachable Twist On An Elegant Favorite 

Inspired by a mushroom-based spice called herbs duxelles, recipe creator and Allrecipes Allstar Sarah (a.k.a. TheDailyGourmet) created an impressive (but budget-friendly) twist on classic Beef Wellington. 

“I’m a fan of gourmet food at home, but I’m also practical,” Sarah says. “So, I decided I could create a rendition by swapping out the chateaubriand for ground beef and a ground mushroom combo while still holding true to the concept.”

Notes From the Chef

How would Sarah serve this dish? “I envision an evening dinner party with guests around the table, and this incredible Beef Wellington dish being in the center,” she says. Check out a few of her favorite preparation and serving suggestions: 

  • As far as side dishes go, Sarah suggests pairing Weeknight Wellington with pecan-roasted sweet potatoes or a side of oven-roasted asparagus.
  • She recommends serving this dinner with red wine (she’s a fan of Wild Thing, a red table wine from Whispering Meadows Winery in Oklahoma) or raspberry sweet tea
  • If you can, Sarah recommends sourcing your beef locally. It truly makes all the difference!

Editorial contributions by Corey Williams


  • 5 ounces button mushrooms, coarsely chopped

  • 12 ounces portobello mushrooms, coarsely chopped

  • 1 pound 90% lean ground beef

  • 2 tablespoons panko bread crumbs

  • 1 large egg

  • 1 teaspoon Worcestershire sauce

  • 1 teaspoon dried thyme, divided

  • 1/4 teaspoon salt, or to taste

  • 1/8 teaspoon ground black pepper, or to taste

  • 4 tablespoons butter

  • 2 shallots

  • 2 tablespoons sherry

To Assemble:

  • 1 sheet frozen puff pastry, thawed

  • 4 slices prosciutto

  • 1 tablespoon Dijon mustard

  • 1 large egg yolk, beaten


  1. Combine button mushrooms and portobello mushrooms in a food processor and process until finely ground and they resemble ground beef. Place 5 ounces processed mushrooms in a large bowl; set remaining 12 ounces mushrooms aside for 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 well combined. Turn beef mixture out onto a piece of wax paper, and shape 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 place an elevated wire rack onto the baking sheet.

  4. Place 2 shallots into the same food processor and pulse until finely chopped.

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

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

  7. Leaving a 1-inch border uncovered, place prosciutto slices, slightly overlapping, evenly onto the puff pastry to cover. Spread mustard evenly over prosciutto. Spread mushroom duxelles evenly over mustard layer.

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

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

  10. Place pastry-wrapped loaf on the rack on top of the prepared baking sheet.

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

Cook's Note:

If you don't have sherry, you can use cognac or beef broth.

Nutrition Facts (per serving)

372 Calories
22g Fat
12g Carbs
30g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 372
% Daily Value *
Total Fat 22g 29%
Saturated Fat 10g 49%
Cholesterol 187mg 62%
Sodium 639mg 28%
Total Carbohydrate 12g 4%
Dietary Fiber 3g 10%
Total Sugars 4g
Protein 30g
Vitamin C 3mg 14%
Calcium 51mg 4%
Iron 4mg 24%
Potassium 832mg 18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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