The truth is the kids asked for hamburgers and I didn't have hamburger buns so I needed a quick alternative and here we are!
Beef Wellington is often considered a perfect weeknight meal for several reasons:
Time-saving: The dish can be prepped ahead of time, which saves time on busy weeknights. The beef can be seared and the mushroom mixture can be made in advance and stored in the refrigerator until ready to use.
Convenient: Beef Wellington uses ingredients that are readily available and easy to find at most grocery stores.
Versatile: Beef Wellington can be customized to personal preferences by using different seasonings, sauces, or vegetables in the mushroom mixture.
Impressive: Despite its simplicity, Beef Wellington has an elegant and impressive appearance that is sure to impress guests or family members.
Nutritious: Beef tenderloin is a lean cut of meat that is high in protein and low in fat, making it a nutritious option for a weeknight meal. The addition of mushrooms and herbs also increases the dish's nutritional value.
1 (2-3 pound) ground beef
Salt and pepper to taste
1 tablespoon vegetable oil
1/2 pound mushrooms, chopped
2 cloves garlic, minced
2 shallots, minced
2 tablespoons freshly chopped thyme leaves
2 tablespoons freshly chopped parsley leaves
2 tablespoons brandy or cognac
2 sheets frozen puff pastry, thawed
1 egg, beaten
1 tablespoon heavy cream
Preheat oven to 400°F (200°C).
Season the beef tenderloin with salt and pepper.
In a large pan, heat oil over high heat.
In the same pan, sauté the mushrooms, garlic, shallots, thyme, and parsley until mushrooms are tender and the liquid has evaporated.
Roll out one sheet of puff pastry on a lightly floured surface to a thickness of 1/8 inch.
Spread the mushroom mixture over the puff pastry, leaving a 1-inch border.
Place the ground beef on top of the mushroom mixture.
Roll out the second sheet of puff pastry to the same thickness as the first.
Place the second sheet of puff pastry over the beef, sealing the edges to enclose the beef completely.
Brush the beaten egg over the top of the pastry.
Bake for 20-25 minutes or until the pastry is golden brown and meet is cooked throughout.
Remove from the oven and let rest for 10 minutes.
Serve with a creamy sauce or gravy, if desired.
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