Once upon a time I thought beef wellington was just for rich people (and snobs). Those pricey cuts of beef were certainly out of my budget, even if puff pastry was not. I mean, I’ve got four kids and one income. Fancy cuts of beef are reserved for special occasions. Heck, who am I kidding? Even our anniversaries are more economical than that. But, over the years and with lots of trial and error, I’ve learned that cooking in a frugal kitchen and staying within your budget doesn’t mean we have to give up fancy meals. Sometimes, a little creativity is all you need to turn a gourmet favorite in a budget-friendly dish.
Then I stumbled across this wonderful recipe. This revolutionary idea for Poor Man’s Beef wellington. Subbing ground beef for expensive cuts and adding in a healthy helping of veggies, it makes it doable, and delicious, for all of us. It’s like this fantastic hybrid that crosses the classic flavors of Shepherd’s Pie with all the delectable texture of a traditional Beef Wellington.
Hooray! Beef Wellington for everyone!!
Poor Man’s Beef Wellington
recipe adapted from Oh, Sweet Day
1 carrot, diced
1 celery stalk, diced
2 potatoes, diced
2-3 cloves of garlic, minced
4 sprigs of rosemary or thyme
1/2 cup of frozen peas (optional)
1 egg, beaten
1 lb of lean ground beef
1 package of store-bought puff pastry
flour, for dusting and rolling
salt and pepper
1. In a large skillet, gently saute all the veggies, garlic, and the herbs, stirring occasionally, until your vegetables are tender and the onions are translucent. It will take about 6-8 minutes. Transfer the cooked veggies into a large bowl and allow them to cool completely.
2. Once they’ve cooled, add in the beef and peas. Here is your chance to play with your food! Get into the bowl with your hands, really dig in, and start kneading everything together, including salt and pepper and half of the beaten egg, reserving the other half for the pastry crust. Make sure everything is good and mixed up and evenly incorporated.
3. Dust a clean work surface with a handful of flour and roll out the puff pastry to a 1/4 inch thickness.
4. Shape your beef mixture into a log (as close as you can get) and place it in the center of the rolled out pastry sheet, finish shaping into a log if necessary, and brush the edges with the reserved egg. Roll it up, tucking the ends inside like a giant burrito, brush the sealed pastry log with beaten egg everywhere you can see, place it on a baking sheet seam down, and lightly brush the top with the remainder of the beaten egg.
5. Bake the Beef Wellington at 350 degrees for 45 min to an hour, depending on your oven, until golden and crispy on the outside.
6. Allow the Beef Wellington to cool for about 5 minutes. Use a serrated bread knife to gently slice the wellington into the desired portions. Serve and enjoy!
To round out the meal, you can serve your Wellington with a simple green salad or, if you’re looking for a heftier meat and potatoes kind of meal, even roasted potatoes.