SUNNY'S BEEF WELLINGTON CASSEROLE

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Sunny's Beef Wellington Casserole image

Provided by Sunny Anderson

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 19

1 sheet frozen puff pastry, thawed
1 large egg
2 tablespoons unsalted butter
2 tablespoons olive oil
3 pounds ground chuck (80% beef/20% fat)
Kosher salt and freshly ground black pepper
4 tablespoons unsalted butter
1/4 cup olive oil
2 pounds baby bella mushrooms, sliced
6 cloves garlic, minced or grated on a rasp grater
2 bunches fresh thyme, leaves stripped and chopped
1 large red onion, finely chopped
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1/4 cup grainy Dijon mustard
3 cups beef stock
Kosher salt and freshly ground black pepper
1/2 cup chopped fresh parsley

Steps:

  • For the puff pastry: Preheat the oven to 400 degrees F. Line a baking sheet with parchment.
  • Using a 4-inch ring mold, cut out 4 circles of puff pastry. In a small bowl, whisk together the egg and a splash of water. Brush the top of each pastry round with the egg wash and place on the lined baking sheet. Bake until the rounds puff up and the tops are light golden, about 15 minutes. Remove and set aside. Lower the oven temperature to 375 degrees F.
  • For the beef: In a large pan over medium heat, add the butter, olive oil and beef, broken up in small chunks. Sprinkle over 1 tablespoon salt and a few grinds of pepper and cook, stirring, until browned, about 5 minutes. Transfer the beef to a 9-by-13-inch baking dish using a slotted spoon. Pour the pan juices into a bowl and reserve.
  • For the mushrooms: In the same pan, add the butter and olive oil and heat over medium heat until the butter melts. Add the mushrooms and cook until they release their liquid, wilt and gain a bit of color, 8 to 10 minutes. Add the garlic, thyme and onion and season with salt and pepper. Cook until fragrant, about 4 more minutes. Add the mushrooms to the baking dish on top of the beef layer.
  • For the sauce: Combine the butter and flour in a microwave-safe mug and microwave on high for 1 minute and 30 seconds.
  • In a pan over medium heat, add the mustard, flour-butter mixture and reserved beef drippings and whisk together. Add the stock, plenty of black pepper and a pinch of salt. Bring to a simmer; simmer until the sauce thickens, 5 to 8 minutes. Remove from the heat and stir in the parsley.
  • Pour the sauce on top of the dish, over the mushrooms and beef. Place the pastry rounds on top. Bake, uncovered, until the dish bubbles, 15 to 20 minutes.

Ritesh Gupta
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I'm not sure about this recipe. It seems like it would be a lot of work.


Dr.Khawar Taimoor
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This dish looks amazing! I'm definitely going to make it.


Mobile Service
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I can't wait to try this recipe!


Dynasty Dot
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This recipe is a must-try for any beef lover.


Haruna Abdulsalam
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I'm not a big fan of beef wellington, but this recipe changed my mind. It was so good!


Riyaz Albalush
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This dish is a great way to impress your guests. It's elegant and delicious.


apna Ajk
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I love this recipe! It's so easy to make and it always turns out great. I usually serve it with mashed potatoes and roasted vegetables.


Kashif Muchar
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This dish is a bit time-consuming to make, but it's definitely worth the effort. The results are amazing!


Patsy Schmitto
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This recipe is a keeper! I've made it several times and it's always a crowd-pleaser. The beef is always tender and juicy, and the flavors are perfect.


Korey Mcabee
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I made this dish for a dinner party and it was a huge hit! Everyone loved it. The casserole was easy to make and it turned out beautifully.


Lauriana Aurelien
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This dish was absolutely delicious! The beef was cooked to perfection and the flavors were amazing. I would definitely recommend this recipe to anyone who loves beef wellington.