Ground Beef Wellington - A Jamie Oliver Recipe Review
The origin of beef Wellington is unknown, but traditionally uses a fillet steak coated with pâté and then wrapped and baked with a puff pastry. However, this recipe from Jamie Oliver simplifies the recipe by combining the flavors of a Sheppard's pie and the texture of beef wellington.
- 1 medium onion
- 1 carrot
- 1 celery stalk
- 1 potato
- 2 cloves of garlic
- 2 portobello mushrooms
- Olive oil
- 4 springs of fresh rosemary
- A big handful of frozen peas
- 1 large egg
- 1 lb. ground beef
- Sea salt and freshly ground black pepper
- All purpose flour, for dusting
- 2 sheets puff pasty, defrosted
Preheat the oven to 350 degrees F and begin peeling and chopping the onion, carrot, celery, and potato into bite sized chunks.
Clean the mushrooms, and chop them down to the same size as the rest of the vegetables.
Place all the vegetables along with a dash of olive oil into a frying pan and turn the eye on medium low.
Finely chop the rosemary and add to the pan.
Cook the vegetables until they soften and lighten in color. Then, add the frozen peas and cook until they soften.
Once the vegetables are finished, remove them from the heat and place them in a large bowl to cool.
Crack your egg into a cup and beat it. Add the ground beef to the vegetables and pour in half the beaten egg. Mix vegetables until it is evenly coated.
Prepare your work surface by lightly flouring the area. Lay your puff pastries one on top of the other and with a floured rolling pin flatten the sheets into a 12 x 16 inch rectangle.
Continuously sprinkle flour to prevent your puff pastries from sticking to your work surface.
Prepare to load your pastry by turning a long edge towards you. Place the ground beef mixture along this edge using your hands to form a long sausage shape
Brush the beaten egg around the pastry's edges and roll it up until the ground beef is completely covered. Use some more flour to dust a cookie pan; place your Wellington on top. Finish up by brushing the rest of the beaten egg over the Wellington and bake for an hour.