Best 2 Air Fryer Ground Beef Wellington Recipes

Indulge in a culinary masterpiece with our air fryer ground beef Wellington, an innovative twist on the classic dish. This recipe combines the flavors of savory ground beef, aromatic mushrooms, and flaky puff pastry, creating a delightful and easy-to-make meal. The air fryer ensures a perfectly cooked and crispy Wellington, while the ground beef adds a hearty and flavorful twist to the traditional recipe. With step-by-step instructions and additional tips, this air fryer ground beef Wellington is perfect for both beginners and experienced cooks alike.

Additionally, discover a collection of other delectable recipes that cater to various tastes and preferences. From the classic air fryer chicken parmesan, featuring juicy chicken breasts coated in crispy breading and smothered in savory tomato sauce and melted cheese, to the flavorful air fryer salmon with lemon and herbs, offering a light and refreshing meal packed with omega-3 fatty acids. Satisfy your sweet cravings with the decadent air fryer chocolate chip cookies, renowned for their chewy texture and rich chocolate flavor. And for a quick and easy snack, try the crispy air fryer mozzarella sticks, sure to be a hit among family and friends.

Here are our top 2 tried and tested recipes!

CHEF JOHN'S INDIVIDUAL BEEF WELLINGTONS

Chef John's Individual Beef Wellingtons image

Enjoy these individual beef Wellingtons with no regrets and no second thoughts! Perfectly cooked filet mignon topped with a rich, savory mushroom pate is wrapped in a crispy pastry crust and served on top of a buttery pastry base for a 1-2 punch that's hard to beat. Serve as-is or with a simple, brown pan sauce.

Provided by Chef John

Time 2h20m

Yield 4

Number Of Ingredients 15

Ingredients

3 tablespoons unsalted butter
10 large brown mushrooms, finely chopped
¼ teaspoon salt
2 tablespoons minced shallots
freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
3 tablespoons white wine
2 ounces pate
4 (8 ounce) filet mignon steaks
salt and freshly ground black pepper to taste
2 tablespoons salted butter
1 (17.25 ounce) package frozen puff pastry
2 tablespoons Dijon mustard
1 large egg, beaten
1 teaspoon water

Steps:

Melt butter over medium-high heat. Add mushrooms and salt; cook and stir until well browned and caramelized, about 5 minutes. They will be wet and soggy at first but will dry out.
Add shallots and cook until they soften up and turn translucent, about 3 minutes. Add black pepper, cayenne, and white wine. Stir until wine evaporates, about 1 minute. Turn off the heat and transfer to a bowl to cool to room temperature.
Add pate to cooled mushroom mixture; toss and mash with a spoon until thoroughly combined. Set aside.
Generously season filets with salt and pepper. Melt butter for Wellingtons in the same pan over high heat. Sear, one at a time, in the hot pan until the sides and edges are nicely browned, about 5 minutes per filet. Transfer to a plate and place in the refrigerator until needed.
Cut each sheet of pastry into 4 squares. Place one square frozen puff pastry onto a lightly floured surface. Spoon about 3 tablespoons pate mixture into the center and press out to roughly the same size as a filet. Spread 1/2 tablespoon mustard on top of one filet and place mustard-side down on the pate.
Gently stretch and fold the shorter sides of the pastry around the filet, then bring the longer sides up and over to seal. You can stretch the dough that will be on the bottom of the filet, but try not to stretch it on the sides and top. It's okay to have a couple of small holes at the bottom. Flip Wellington over and place seam-side down on a plate. Repeat to form remaining 3 Wellingtons, then transfer all to the refrigerator.
Preheat the oven to 425 degrees F (220 degrees C). Line a sheet pan with parchment paper.
Cut remaining 4 squares of puff pastry into circles that are roughly the size of the Wellingtons. Place on the prepared sheet pan and poke all over each circle with a fork.
Bake in the center of the preheated oven for 15 minutes. Remove from the oven, flip, and press circles down with a spatula to flatten. Return to the oven and bake until cooked through and crispy, 5 to 10 minutes longer. Remove from the oven and lift off the sheet pan to cool. Increase the oven temperature to 450 degrees F (230 degrees C).
Transfer Wellingtons to the freezer for exactly 15 minutes. Line the same sheet pan with aluminum foil, then top with parchment paper. Beat egg with water in a small bowl.
When Wellingtons have been in the freezer for 15 minutes, transfer to the prepared pan and generously brush with egg wash.
Bake pastry in the center of the preheated oven until pastry is golden brown and puffed and filets are cooked through, 23 to 25 minutes. An instant-read thermometer inserted into the center should read 122 degrees F (50 degrees C).
Immediately remove from the hot pan and transfer onto a plate or cutting board for at least 5 minutes. Cut Wellingtons in half, then trim each end to create a flat surface.
Place each rounded pastry base on a plate and stand 2 filet halves on top with center cut facing up.

Nutrition Facts : Calories 1330.3 calories, Carbohydrate 59.4 g, Cholesterol 235 mg, Fat 99.8 g, Fiber 2.4 g, Protein 45.8 g, SaturatedFat 36 g, Sodium 870.3 mg, Sugar 2.2 g

AIR-FRYER BEEF WELLINGTON WONTONS

Air-Fryer Beef Wellington Wontons image

These tasty appetizers scale down classic beef Wellington to an ideal party size. They feel fancy and fun! —Dianne Phillips, Tallapoosa, Georgia

Provided by Taste of Home

Categories Appetizers

Time 45m

Yield 3-1/2 dozen.

Number Of Ingredients 14

Ingredients

1/2 pound lean ground beef (90% lean)
1 tablespoon butter
1 tablespoon olive oil
2 garlic cloves, minced
1-1/2 teaspoons chopped shallot
1 cup each chopped fresh shiitake, baby portobello and white mushrooms
1/4 cup dry red wine
1 tablespoon minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (12 ounces) wonton wrappers
1 large egg
1 tablespoon water
Cooking spray

Steps:

Preheat air fryer to 325°. In a small skillet, cook beef over medium heat until no longer pink, breaking into crumbles, 4-5 minutes; transfer to a large bowl. In the same skillet, heat butter and olive oil over medium-high heat. Add garlic and shallot; cook 1 minute. Stir in mushrooms and wine. Cook until mushrooms are tender, 8-10 minutes; add to beef. Stir in parsley, salt and pepper., Place about 2 teaspoons filling in the center of each wonton wrapper. Combine egg and water. Moisten wonton edges with egg mixture; fold opposite corners over filling and press to seal. , In batches, arrange wontons in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until lightly browned, 4-5 minutes. Turn; spritz with cooking spray. Cook until golden brown and crisp, 4-5 minutes longer. Serve warm. , Freeze option: Cover and freeze unbaked wontons on parchment-lined baking sheets until firm. Transfer to freezer containers; return to freezer. To use, cook pastries as directed.

Nutrition Facts : Calories 42 calories, Fat 1g fat (0 saturated fat), Cholesterol 9mg cholesterol, Sodium 82mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

Tips:

Prep the Beef: Use high-quality ground beef and season it generously with salt, pepper, and garlic powder. Mix in some Worcestershire sauce and Dijon mustard for extra flavor.

Chill the Beef Mixture: Before wrapping the beef in puff pastry, chill it in the freezer for at least 30 minutes. This will help the beef hold its shape while cooking.

Choose the Right Puff Pastry: Use all-butter puff pastry for the best flavor and texture. Thaw the puff pastry according to the package instructions before using it.

Wrap the Beef Tightly: When wrapping the beef in puff pastry, make sure to seal the edges tightly. This will prevent the beef juices from leaking out while cooking, which makes the beef more tender and flavorful.

Egg Wash and Sesame Seeds: Before air frying the beef Wellington, brush it with an egg wash and sprinkle with sesame seeds. This will give the pastry a golden brown color and a slight crunch.

Use an Air Fryer Thermometer: To ensure that the beef Wellington is cooked to perfection, use an air fryer thermometer. Insert the thermometer into the center of the beef and cook until it reaches an internal temperature of 135°F (57°C) for medium-rare, 145°F (63°C) for medium, or 155°F (68°C) for medium-well.

Let it Rest: After air frying the beef Wellington, let it rest for 10-15 minutes before slicing and serving. This will allow the juices to redistribute throughout the beef, making it more tender and flavorful.

Conclusion:

Air fryer beef Wellington is a delicious and impressive dish that is perfect for a special occasion or a weeknight meal. With its flavorful beef filling and flaky puff pastry crust, this dish is sure to be a crowd-pleaser. Using an air fryer to cook the beef Wellington is a healthier alternative to traditional methods, as it uses less oil and results in a crispy, golden brown crust. Follow these tips and you'll be able to make a perfect air fryer beef Wellington every time. So, impress your friends and family with this delicious and easy-to-make dish!