This Beef Wellington Log elevates a classic dish into a free-form masterpiece. A savory ground-beef filling—seasoned with garlic, paprika, and fresh herbs—is encased in flaky, golden puff pastry and baked until crisp. Served alongside a luscious garlic cheese sauce and a tangy, creamy vegetable medley, each bite balances hearty richness with bright freshness. Perfect for special gatherings or an indulgent family dinner, this show-stopping entrée proves that comfort food can also be elegant and memorable.
Cooking Time
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Preparation: 45 minutes (includes chilling time)
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Baking: 35–40 minutes
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Sauce & Vegetables: 15 minutes (overlapping)
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Total Time: Approximately 1 hour 20 minutes
Ingredients
For the Ground Beef Filling:
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500 g ground beef
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2 large eggs, lightly beaten
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70 g (⅔ cup) fresh breadcrumbs
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2 tbsp tomato sauce
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1 tsp salt
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½ tsp ground black pepper
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1 tsp paprika powder
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1 tsp dried garlic powder
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1 small onion, finely chopped
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1 red bell pepper, finely chopped
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A handful fresh dill and parsley, finely chopped
For the Pastry and Assembly:
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450 g puff pastry (yeast-free), thawed if frozen
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1 large egg, beaten (for egg wash)
For the Garlic Cheese Sauce:
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100 g grated cheese (cheddar or your choice)
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100 g unsalted butter
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3 cloves garlic, minced
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2 tbsp mayonnaise
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½ tsp dry garlic powder
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½ tsp salt
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½ tsp ground black pepper
For the Creamy Vegetable Side:
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½ large onion, finely chopped
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1 large carrot, grated
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2 dill pickles, thinly sliced
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1 clove garlic, minced
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2 tbsp sour cream
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1 tbsp olive oil (for sautéing)
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Salt and pepper, to taste
Step-by-Step Cooking Directions
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Prepare the Ground Beef Filling
In a large bowl, combine ground beef, beaten eggs, breadcrumbs, tomato sauce, and seasonings (salt, pepper, paprika, garlic powder). Add chopped onion, red pepper, dill, and parsley. Mix gently until ingredients are evenly distributed. -
Shape and Chill the Beef Log
Lay a sheet of plastic wrap or parchment on your work surface. Transfer the beef mixture onto it and shape into a compact log (about 8–10 inches long). Wrap tightly and refrigerate for 20–30 minutes to firm up. -
Preheat the Oven & Roll Puff Pastry
Preheat to 200 °C (390 °F). On a lightly floured surface, roll pastry into a rectangle large enough to fully envelop the chilled beef log (approximately 30 × 20 cm). -
Assemble the Wellington
Unwrap the beef log and center it on the pastry. Moisten pastry edges with water, fold over the beef, and seal edges by pleating or pinching. Trim excess pastry for a neat finish. Place seam-side down on a parchment-lined baking sheet. Brush all over with beaten egg for a glossy crust. -
Bake the Wellington
Bake for 35–40 minutes until pastry is puffed and deep golden. Allow to rest 5 minutes before slicing to retain juices. -
Prepare the Garlic Cheese Sauce
While the Wellington bakes, melt butter in a small saucepan over medium heat. Sauté minced garlic 1 minute until fragrant. Lower heat, add grated cheese, mayonnaise, garlic powder, salt, and pepper. Stir constantly until cheese melts and sauce is smooth. Keep warm. -
Make the Creamy Vegetable Side
In a skillet, heat olive oil over medium. Sauté chopped onion and garlic 3–4 minutes until softened. Add grated carrot and cook 5 minutes until tender-crisp. Stir in pickles and sour cream, cooking 2 more minutes. Season with salt and pepper. -
Slice and Serve
Cut the Wellington into 1½-inch slices. Arrange on plates, drizzle with garlic cheese sauce, and serve alongside the creamy vegetable side. Garnish with extra fresh herbs if desired.
Nutritional Information
(Per serving; serves 8)
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Calories: 580 kcal
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Protein: 30 g
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Fat: 38 g
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Saturated Fat: 18 g
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Carbohydrates: 28 g
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Dietary Fiber: 2 g
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Sugars: 4 g
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Sodium: 760 mg
The Origins and Popularity of the Recipe
Beef Wellington dates to early 19th-century England, reputedly named for the Duke of Wellington. Traditional recipes wrap a beef tenderloin in duxelles and prosciutto, then encase in puff pastry for an elegant centerpiece. This modern riff uses ground beef for accessibility and speed, while retaining the signature pastry enclosure. The garlic cheese sauce and tangy vegetable side nod to contemporary flavor pairings, ensuring the dish appeals to both classic and adventurous palates.
Reasons Why You’ll Love the Recipe
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Show-stopping Presentation: A golden pastry log that impresses every time.
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Accessible Ingredients: Uses ground beef and pantry staples for ease.
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Flavor Harmony: Rich, savory beef meets buttery pastry and creamy, tangy accompaniments.
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Make-Ahead Friendly: Shape and chill can be done hours ahead for stress-free entertaining.
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Universal Appeal: A hit with kids and adults, perfect for festive occasions.
Health Benefits
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High in Protein: Ground beef and cheese deliver muscle-building amino acids.
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Vitamin Boost: Carrots and peppers in the filling and side add vitamins A and C.
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Healthy Fats: Butter and cheese in moderation provide essential fat-soluble vitamins.
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Herb Phytonutrients: Dill and parsley contribute antioxidants and anti-inflammatory compounds.
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Balanced Meal: Combines protein, vegetables, and a moderate carbohydrate from pastry.
Serving Suggestions
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Pair with a crisp green salad dressed in lemon vinaigrette to cut richness.
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Serve alongside roasted potatoes or a simple pilaf for a heartier meal.
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Offer a glass of full-bodied red wine (Merlot or Cabernet) to complement beef flavors.
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For brunch, accompany with poached eggs and lightly drizzled hollandaise on the side.
Common Mistakes to Avoid
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Overfilling the Log: Too much filling can cause pastry to tear—maintain a uniform layer.
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Skipping Chill Time: A warm beef log leads to pastry leaks; always chill before wrapping.
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Oven Temperature: Too low prevents proper puff; too high burns pastry before beef cooks through.
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Sauce Overheating: High heat can cause sauce to separate—keep at a gentle simmer.
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Moisture in Vegetables: Squeeze excess water from carrots or any watery veg to avoid soggy sides.
Pairing Recommendations
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Wine: Merlot, Cabernet Sauvignon, or a Rioja for red-meat synergy.
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Beer: A malty amber ale or porter complements the savory beef and pastry.
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Cocktails: A classic Old Fashioned or gin Martini offers a sophisticated contrast.
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Non-Alcoholic: Sparkling apple cider or iced herbal tea refreshes the palate.
Cooking Tips
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Uniform Puff: Brush pastry with egg wash twice if initial color is pale, halfway through baking.
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Herb Infusion: Stir extra chopped dill into the garlic cheese sauce for aromatic lift.
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Make-Ahead: Assemble Wellington completely, wrap tightly, and freeze. Bake from frozen, adding 10–15 minutes.
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Temperature Check: Use an instant-read thermometer—internal beef temp should reach 70 °C (160 °F).
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Resting Period: Let Wellington rest 5 minutes after baking to allow juices to redistribute.
Similar Recipes to Try
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Shepherd’s Pie Puff Pastry Cups: Ground lamb with veggies topped by pastry rounds.
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Chicken Wellington: Substitute ground chicken or turkey with spinach filling.
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Vegetarian Wellington: Layer sautéed mushrooms, spinach, and goat cheese in pastry.
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Mini Beef Pies: Individual hand pies with similar filling, perfect for appetizers.
Variations to Try
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Spicy Kick: Add diced jalapeño and smoked paprika to the beef filling.
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Cheese Blend: Swap cheddar for Gruyère or fontina in the filling for nutty notes.
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Herb Crust: Fold chopped rosemary or thyme into the pastry before wrapping.
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Mushroom Duxelles Layer: Spread a thin mushroom duxelles under the beef log before wrapping for an earthy dimension.
Ingredient Spotlight
Puff Pastry
Puff pastry is a laminated dough made by layering butter between sheets of dough and folding repeatedly to create countless thin layers. When baked, steam lifts these layers into a light, flaky crust. For best results, keep pastry cold until assembly, handle gently to preserve layers, and bake at a high temperature for maximum rise.
Conclusion
This modern Beef Wellington Log brings together the nostalgia of a classic with the practicality of ground beef and quick accompaniments. The interplay of savory meat, flaky pastry, creamy garlic cheese sauce, and tangy vegetables creates a symphony of textures and flavors. Whether for holidays, dinner parties, or an elevated weeknight meal, this recipe delivers both wow-factor and comfort—guaranteed to become a treasured favorite.
10 Comprehensive FAQ
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Can I use store-bought ground beef filling instead?
Homemade filling ensures control over seasoning; pre-seasoned mixes may alter flavor balance. -
How do I store leftovers?
Refrigerate sliced Wellington and sauce separately in airtight containers for up to 3 days. -
Is freezing recommended?
Yes—freeze assembled, unbaked Wellington, then bake from frozen (add 10–15 min). -
What internal temperature is ideal?
Ground beef should reach 70 °C (160 °F) for safe consumption. -
Can I substitute turkey or chicken?
Ground poultry works—reduce baking time slightly and ensure it reaches 75 °C (165 °F). -
How do I avoid soggy bottom pastry?
Line the pan with parchment and bake on a preheated sheet pan to promote airflow. -
Can I make the sauce vegan?
Use plant-based butter, vegan cheese, and vegan mayo; cook the same way. -
What if my filling is too wet?
Add extra breadcrumbs or a bit more puff pastry underlay to absorb moisture. -
How do I reheat without losing crispness?
Reheat in a 180 °C (350 °F) oven for 10 minutes, uncovered, to restore flakiness. -
Can I assemble mini Wellingtons?
Yes—cut pastry into smaller rectangles, portion filling into logs, and bake 15–20 minutes.