Beef Wellington with Ground Beef and Mushroom Stuffing

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Beef Wellington with Ground Beef and Mushroom Stuffing
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Health Score:
72 / 100
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 45 min.
Ready in
Calories:
819
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie819 cal.(39 %)
Protein54 g(55 %)
Fat53 g(46 %)
Carbohydrates32 g(21 %)
Sugar added0 g(0 %)
Roughage2.3 g(8 %)
Vitamin A0.6 mg(75 %)
Vitamin D1.3 μg(7 %)
Vitamin E6 mg(50 %)
Vitamin K117.6 μg(196 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.5 mg(45 %)
Niacin21.9 mg(183 %)
Vitamin B₆1.1 mg(79 %)
Folate88 μg(29 %)
Pantothenic acid2.6 mg(43 %)
Biotin20.4 μg(45 %)
Vitamin B₁₂5.9 μg(197 %)
Vitamin C20 mg(21 %)
Potassium1,064 mg(27 %)
Calcium87 mg(9 %)
Magnesium82 mg(27 %)
Iron7.1 mg(47 %)
Iodine13 μg(7 %)
Zinc11 mg(138 %)
Saturated fatty acids26.9 g
Uric acid275 mg
Cholesterol335 mg
Complete sugar3 g

Ingredients

for
6
Ingredients
1 Tbsp dried Porcini mushroom
3 Tbsps sherry
150 grams fresh Spinach
2 garlic cloves
2 onions
30 grams butter
300 grams Ground beef
3 Tbsps Whipped cream (at least 30% fat content)
1 bunch parsley
2 slices white bread (from the day before)
salt
peppers (freshly ground)
1 kilogram Beef fillet
3 Tbsps vegetable oil
450 grams Puff pastry dough (frozen)
2 egg yolks
1 egg

Preparation steps

1.

Rinse the mushrooms. Mix the mushrooms with the sherry and allow to marinated for 1/2 hour. Rinse spinach. Peel and finely chop the garlic and onions. Heat the butter in a skillet. Add the garlic and onions and cook until translucent. Crumble in the ground beef and cook until browned. Blanch the spinach in boiling water. Remove, pat dry and finely chop. Stir into the ground meat mixture.

2.

Finely chop the mushrooms and stir into the meat mixture along with the sherry and cream. Rinse the parsley, shake dry, chop and add to the meat mixture. Finely crumble the bread and add to the meat. Season with salt and pepper to taste. Allow to cool slightly. Preheat the oven to 200°C (approximately 425°F). Rinse the beef fillet, pat dry and season with salt and pepper to taste. Heat the oil in a skillet and brown the meat on all sides.

3.

Thaw the puff pastry and reserve 1 sheet for garnish. Overlap the remaining pastry sheets and roll to a 40 x 50 cm (approximately 16 x 19 inches) rectangle. Stir 2 egg yolks into the meat mixture. Add 2/3 of the meat mixture to the dough in an even layer. Place the beef fillt on top and coat in the remaining meat mixture. Brush the edges with the egg white and roll the pastry around the beef fillet to seal. Brush the entire pastry with egg white.

4.

Roll the remaining puff pastry sheet out and cut out stars. Place the stars on the pastry roll and brush with egg yolk. Prick the dough all over. Place on a parchment paper lined baking sheet and bake until cooked, about 40 minutes. Turn the oven off and allow to rest for 10 minutes. Slice and serve.