Minced beef Wellington

Minced beef Wellington

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(33 ratings)

Prep: 20 mins Cook: 1 hr, 20 mins

More effort

Serves 8
John Torode nostalgically shares his nana's recipe for a Sunday lunch with a money-saving twist

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal640
  • fat45g
  • saturates20g
  • carbs27g
  • sugars7g
  • fibre2g
  • protein33g
  • salt1.42g
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Ingredients

  • 1kg minced beef
  • 100g tomato ketchup
  • 4 egg
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 3 onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 garlic cloves, finely chopped
  • small handful sage, chopped
    Sage

    Sage

    sa-age

    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

  • handful parsley, chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 25g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 200g mushrooms, finely chopped
    Mushroom

    Mushroom

    mush-room

    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 500g pack puff pastry

Method

  1. Mix the beef with the ketchup, 3 eggs, seasoning and 100ml water in a table-top mixer for 5 mins – or squeeze and squelch with your hands in a bowl. Mix in the onions, half the garlic and herbs.

  2. Heat oven to 200C/180C fan/gas 6. Press the meat into a sausage shape about 30cm x 10cm on a baking tray. Cook for 20 mins then remove and leave to cool.

  3. Heat the butter in a frying pan over a high heat, add the mushrooms and cook for 3 mins. Add remaining garlic and cook for a further 2 mins, pouring off the excess water from the mushrooms.

  4. Roll pastry into a rectangle large enough to wrap up the beef. Beat remaining egg with a little water and brush over pastry.

  5. Spread the mushroom mix into a meatloaf-size strip along the middle of the pastry. Sit the meat on top then cut pastry either side into strips from the meat outwards. Criss-cross these over the meat to enclose and tuck under ends. Brush with more egg, then place on a tray and cook for 40 mins, covering after 30 mins if going too brown.

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Comments (41)

little_lady's picture
2.5

Not a bad recipe, but one that I'm still trying to perfect. Much cheaper than buying a joint of beef, but the mince can easily break up which can cause difficulties when trying to slice it for serving. I've found that the onions need to be very finely chopped before mixing with the beef, otherwise it doesn't hold together. I would also suggest trying to drain off as much of the fat from the mince as possible, otherwise this tends to leek out during cooking and making the pastry soggy.

gazmabo's picture
1.25

Not as good as I expected I'm afraid. Followed the recipe exactly and all went well but there was not enough taste to it and way too much onion.

A few tweaks with ingredients would improve it but it wasn't nice enough for me to make another.

Onto a different dish.

Clinton26's picture
5

I made this the other day and bearing in mind I am a complete novice on my third cooking venture this went really well!
I took the comments into consideration, didn't add any water to the mix and used passata instead of the ketchup.
The mixture was really wet after squelching so I was quite worried that it was going to end up a soggy mess however after cooking first and an appropriate amount of cooling (thanks to my dithering) it turned out to be lovely crisp pastry with a moist and delicious filling.

Another thing to mention is that I replaced the mushrooms with cooked cauliflower, after boiling I continued with step 3 but added a sachet of Miso paste to the frying pan to bring out some more flavour, I can tell you now how good that tasted, wow!
For people who don't like mushrooms it really is an irreplaceable substitute!

Anyway, this dish tastes great and with care can really impress, my in-laws were astounded that I'd cooked it and said if they received it in a restaurant they would've been impressed.

I paired it with olive oil-baked potatoes,roasted balsamic asparagus & cherry tomatoes and a beef, onion chutney and port gravy. Absolutely delicious!

http://www.bbcgoodfood.com/recipes/2559/olive-oilbaked-potatoes
http://www.bbcgoodfood.com/recipes/roasted-balsamic-asparagus-cherry-tom...

mariabudgen's picture

I should have read the previous reviews before cooking this. Really nice dish, that looks smart but suitable for all the family as not heavily spiced. Made it for a Boxing Day gathering, along with the Spiced Salmon Coulibiac for the adults. The main issue was fat from the mince - a lot came out during the initial cooking of the meat in the oven which was fine, as I drained that off. I probably didn't cool the meat quite long enough afterwards, as keen to get the dish in the oven, so when wrapped in pastry some more oil came out, which I dabbed up with kitchen paper before cooking. However when I served up, meat was nicely cooked as was the top pastry on show, but the underside beneath the meat was really wet and looked uncooked. Mary Berry would not have been impressed by my soggy bottom!
I think previous tips about using steak mince next time might help, plus less water in the beef mixture as it was very wet, and fully cooling the meat loaf before putting onto the pastry. Would happily try again though.

tirion's picture
1.25

Disappointed this didn't work for me. It looked great but didn't taste great. I did a half portion with 500g steak mince, 1 small onion and a tablespoon of breadcrumbs, other ingredients were the same. I thought it tasted like a massive cheap burger overpowered by onion. Only pre cooked it for 10 minutes and should have done the full 20 minutes. Once the pastry was on I baked it for 25 minutes and it was still undercooked inside, but 5 minutes more and it was too dry. The pastry was raw at the bottom, and the texture was bad so be careful not to mash it up too much in the mixing. I really like the idea but i think it needed lots of tangier ingredients that would only make it wetter. Next time I might as well just make a lasagne.

Six-Five's picture

Seems odd that you've given 2 stars to a recipe you've pretty much ignored. I'm a home-cook so not overly confident in the kitchen; I followed the recipe and it turned out great!

PHinch94's picture
3.75

Meatloaf in pastry. If that sounds like something you'd like, you'll like it. We did.

elsbells's picture

This was great. I used two eggs, small amount of ketchup, no water, no mushrooms and some breadcrumbs. Also, just used parsley, sal and pepper. When cooking mince first time, I covered it in streaky bacon, then wrapped in foil when it was done. I also didn't cook for too long even though It was huge and I could see it was uncooked in middle (i think this really helped it stay moist). Before putting into pastry, i put some ham I had in the fridge under the meat, to soak up juices. It worked, and the pastry stayed crisp. Freezing the leftovers (four big slices). Yum!

oscarisla2912's picture

Absolutely gorgeous.changed it a bit.. added white wine vinegar and pancetta to the mushrooms.Seasoned up the mince a bit more with some mixed herbs, Worcestershire sauce a plenty of pepper,added some smoked bacon rashers on top of the mince underneath the pastry.brilliant. definitely on my Sunday lunch menus of the future.

katyjane's picture

I halved the mixture, used mixed herbs instead of sage & totally forgot to add the eggs and water into the minced beef mixture but it was fine. A bit garlicky for my taste, perhaps cooking garlic slightly before might help although I think I will just halve the garlic next time. It was great, maybe even better, the next day cold with a salad.

PPie's picture

This recipe is a new family favourite! I made it in advance and put it in the fridge until I was ready too cook it. It turned out beautifully

studentchef93's picture

This has become a favourite of mine and I'll often have it cold for lunch the next day too... I'm not a mushroom fan, so I'll fry streaky bacon then chop that and some black olives for the base layer, it's so good!

margity's picture
5

Used home made passata instead of ketchup.
Lovely food, will be part of my regulars.

claire_pinkprincess's picture

This is a great idea! I omitted the mushrooms and halved the ingredients for 4 people. The puff pastry recipe on here worked well with this too :) would recommend and make again

elizabethlutkin's picture
5

I made this as instructed but used tomato puree instead of ketchup, didn't have a problem with liquid from the meat, but I did use steak mince bought from my local butcher. Everyone loved this will be making it again

elizabethlutkin's picture
5

This is a lovely recipe reasonably easy to make and very satisfying, I made the recipe as instructions but did use tomato puree instead of tomato sauce. Didn't have a problem with there being to much liquid, but I did use good quality steak mince from the butchers.

kookiekrunchie's picture
5

I made this last night and it was a hit. I found the mixture very wet so I added breadcrumbs to bind it, worked a treat. I used dried Italian seasoning instead of the sage and parsley.
Will definitely make this again.

janepettett's picture
4

Huge hit with all the family. Will be making this again

briggerz's picture
4

This recipe is very tasty if not a little bit dry. I used half ketchup and half tomato puree, I also added a dash of Worcestershire sauce to the mince. Maybe wrapping the mince mix in tin foil whilst cooking for the first time may help to keep some of the juices in.

safronthomas's picture
5

Looked super impressive and tasted great. Made red wine gravy to go with it and served with homemade chips and veg.

I added all the eggs plus breadcrumbs, rosemary and thyme. I also added bacon to the mushroom and garlic mix.

I blotted it on a tortilla wrap also and let the sausage sit for 30 mins before wrapping it in the pastry. Ended up pretty crispy all over.

Chopped the ends off thick to freeze as lunches and then froze thick slices for quick midweek meals.

Delicious and easy will make again!

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Questions (3)

cgibson1989's picture

hi there my fiancée is allergic too eggs. what could i sub for the 3 eggs used in reciepe

katyjane's picture

Hi, I totally forgot to put the eggs (&the water!) in the mince mixture and mine turned out fine, brushing pastry with milk would be a good substitute too.

traceysmenus's picture

Hi just noticed your question ref egg allergy. Is your fiancee able to have egg alternative, you can pick these up in most health food shops, or even on amazon !!.Its a dry ingrediant though so not sure if this would work. Sorry, no other ideas.

Tips (1)

charlieb_01's picture

I soften the onions beforehand when I make this now, they didn't seem to cook suffiently when I made it first time round.