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Beef Wellington Casserole Recipe Beef Wellington Casserole Recipe

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Beef Wellington Casserole Recipe

I whipped up a Beef Wellington Casserole with tender beef, savory mushrooms, and a golden puff pastry crust. It's a cozy, delicious twist on a classic, perfect for any dinner table.

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Beef Wellington is a classic, but it can be a bit intimidating. This Beef Wellington Casserole simplifies things without sacrificing flavor. Imagine tender beef tenderloin cubes nestled in a savory mushroom and onion mixture, all wrapped in a golden puff pastry. It's a comforting, elegant dish perfect for any occasion. Let's dive into this delicious recipe!

The name of the recipe: Beef Wellington Casserole Recipe

Ingredients:

  • 1 lb cut into cubes beef tenderloin
  • 1 sheet thawed puff pastry
  • 1 cup finely chopped mushrooms
  • 1 medium finely chopped onion
  • 2 cloves minced garlic
  • 1 tbsp olive oil
  • 1 cup beef broth
  • 1 tbsp dijon mustard
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 egg beaten, for egg wash egg

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. In a skillet, heat olive oil over medium heat. Add the beef cubes and cook until browned on all sides. Remove and set aside.
  3. In the same skillet, add onions and cook until translucent. Add garlic and mushrooms, cooking until mushrooms are tender.
  4. Return the beef to the skillet. Add beef broth, dijon mustard, salt, and pepper. Simmer for 10 minutes.
  5. Transfer the beef mixture to a baking dish. Cover with puff pastry, tucking in the edges. Brush with beaten egg.
  6. Bake for 25-30 minutes, or until the pastry is golden brown. Let it rest for a few minutes before serving.

What You Will Need for This Casserole

What you will need to make Beef Wellington Casserole

  • Beef tenderloin: Provides a rich, tender base for the dish, ensuring a melt-in-your-mouth experience with every bite.
  • Puff pastry: Adds a flaky, buttery crust that encases the beef mixture, creating a delightful texture contrast.
  • Mushrooms: Contributes earthiness and depth, complementing the beef and adding a savory note to the casserole.
  • Onion: Brings sweetness and a subtle crunch, enhancing the overall flavor profile of the dish.
  • Garlic: Infuses the casserole with aromatic richness, elevating the savory elements of the beef and mushrooms.
  • Olive oil: Used for browning the beef and sautéing vegetables, adding a layer of flavor and aiding in cooking.
  • Beef broth: Provides moisture and a concentrated beef flavor, ensuring the casserole remains juicy and flavorful.
  • Dijon mustard: Adds a tangy, slightly spicy kick, balancing the richness of the beef and pastry.
  • Egg: Used for the egg wash, giving the puff pastry a beautiful golden-brown finish.

Essential Tools and Instruments

What tools/instruments will be needed to make Beef Wellington Casserole

  • Skillet: Essential for browning beef and sautéing vegetables, ensuring flavors meld together perfectly.
  • Baking dish: Holds the beef mixture and puff pastry, allowing even baking and a golden crust.
  • Pastry brush: Used to apply egg wash on puff pastry, giving it a shiny, golden finish.
  • Knife: Necessary for chopping onions, mushrooms, and beef into precise, uniform pieces.
  • Cutting board: Provides a stable surface for safely chopping all ingredients.

Beef Wellington Casserole Recipe

A simplified take on the classic Beef Wellington, made into a comforting casserole.
Print Jump to comment
Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins
Course Main Course
Cuisine British
Servings 6 servings
Calories 450 kcal

Equipment

  • Oven
  • Baking Dish
  • Skillet
  • Mixing bowl

Ingredients:  

Main Ingredients

  • 1 lb beef tenderloin cut into cubes
  • 1 sheet puff pastry thawed
  • 1 cup mushrooms finely chopped
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 1 tbsp olive oil
  • 1 cup beef broth
  • 1 tbsp Dijon mustard
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 egg egg beaten, for egg wash

Instructions: 

  • Preheat your oven to 400°F (200°C).
  • In a skillet, heat olive oil over medium heat. Add the beef cubes and cook until browned on all sides. Remove and set aside.
  • In the same skillet, add onions and cook until translucent. Add garlic and mushrooms, cooking until mushrooms are tender.
  • Return the beef to the skillet. Add beef broth, Dijon mustard, salt, and pepper. Simmer for 10 minutes.
  • Transfer the beef mixture to a baking dish. Cover with puff pastry, tucking in the edges. Brush with beaten egg.
  • Bake for 25-30 minutes, or until the pastry is golden brown. Let it rest for a few minutes before serving.

Notes:

For a twist, try adding a layer of pâté or prosciutto between the beef and the puff pastry.

Nutrition value:

Calories: 450kcalCarbohydrates: 20gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 300IUVitamin C: 10mgCalcium: 50mgIron: 4mg

Keywords:

Keyword Beef Wellington, Casserole
Tried this recipe?Let us know how it was!

Make Ahead and Freezing Tips

Make Ahead Instructions

  1. Prepare beef mixture as directed, but don't cover with puff pastry.
  2. Let the beef mixture cool completely.
  3. Store in an airtight container in the fridge for up to 2 days.
  4. When ready to bake, transfer mixture to a baking dish, cover with puff pastry, and brush with egg wash.

Freezing Instructions

  1. Prepare beef mixture as directed, but don't cover with puff pastry.
  2. Let the beef mixture cool completely.
  3. Transfer to a freezer-safe container or bag.
  4. Freeze for up to 3 months.
  5. Thaw in the fridge overnight before baking.
  6. When ready to bake, transfer mixture to a baking dish, cover with puff pastry, and brush with egg wash.

For a twist on the classic Beef Wellington, try adding a layer of prosciutto between the beef and puff pastry. It adds a delightful salty flavor and helps keep the pastry from getting soggy.

Frequently Asked Questions

FAQ:
How do I prevent the puff pastry from getting soggy?
Make sure the beef mixture isn't too wet before covering it with the puff pastry. Let it simmer until the liquid reduces.
Can I use a different cut of beef?
Yes, you can use sirloin or even ground beef if you prefer.
Can I make this dish ahead of time?
Yes, prepare the beef mixture in advance, then cover with puff pastry and bake when ready to serve.
What can I serve with this casserole?
Mashed potatoes, roasted vegetables, or a simple green salad pair well.
Can I freeze leftovers?
Yes, store in an airtight container and freeze for up to 3 months. Reheat in the oven for best results.

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