I love this meal! It might sound a bit labor-intensive, but it really is extremely easy to put together. The presentation is spectacular and so is the taste.
My inspiration for this dish is the old-school Beef Wellington. I left out the pate or prosciutto that you’d find in the traditional. Then I added some spinach to the mushroom duxelle to boost the color a bit. For the beef, I went frugal and used ground beef. And I topped that all with my homemade crescent roll dough instead of expensive and somewhat finicky puff pastry. So for probably less than half the cost, this is a great option that looks just as elegant. Great for entertaining!
Ground Beef “Wellington”
- 1/2 batch crescent roll dough
- 1 1/2 lb. ground beef
- 1 t. each of salt, pepper, garlic powder and Italian seasoning
- 1 T. butter or olive oil
- 1 lb. white mushrooms, sliced
- 1/2 onion, sliced
- 3 cloves garlic, sliced
- 1 c. frozen or 2 c. fresh spinach
- Salt and pepper, to taste
- 1/2 t. dried rosemary
- 1 T. red wine vinegar, optional
- 1 egg, beaten
1. Prepare crescent roll dough and let rise. Place ground beef in a large bowl and add salt, pepper, garlic powder and Italian seasoning. Incorporate into the meat with your hands. Shape meat into a log, about 12 inches long. Refrigerate.
2. Heat butter or olive oil in a skillet. Add mushrooms, onions and garlic and cook until mushrooms begin browning, about 5-7 minutes. Stir in spinach, seasonings and optional red wine vinegar. Cook until spinach is wilted. Let simmer until all of the liquid in the pan evaporates. Transfer to a bowl and mince with kitchen scissors, or pile on a cutting board and run a knife through the mixture until minced, or place in a food processor and process just until minced.
3. Roll out crescent roll dough about 15 inches square. Spread duxelle mixture over the crescent roll dough to within an inch of the edges. Place meat in the center and roll up tightly, being sure to pinch together all seams of the dough. Cut off any excess dough on the ends.
4. Place on a cookie sheet, brush with beaten egg and bake at 350 degrees, for 1 to 1 1/2 hours. You will need to tent with foil after about 25 minutes so that the dough does not get too brown. Remove from oven and let sit at least 20 minutes before cutting.
Even a more involved meal like this is stolen moments friendly. I prepared the meat and the duxelle in the morning, and then I did the dough and assembly a little after that. Two hours before dinnertime, I pulled the baking pan out of the oven, brushed on the beaten egg and put it in the oven.
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