Fancy Ground Beef Wellington and Easy Brown Gravy | ThymeWithApril

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Mini Beef Wellington

1 1/2 pound ground beef (lean)
2 eggs
4 tbsp Italian bread crumbs
2 tbsp dried parsley
1 tbsp milk
1 tsp sea salt
8oz chopped bella mushrooms
2 tbsp melted unsalted butter
1 chopped small onion

3 chopped garlic cloves
1/2 c red wine
1 tsp chopped fresh basil
1 pkg puff pastry
shredded mozzarella cheese


Brown Gravy

2 tbsp melted unsalted butter
2 tbsp flour
1 1/2 c beef broth
1 tsp Worcestershire sauce
2 tbsp heavy cream
sea salt
black pepper

Preheat oven to 400 degrees. In a medium bowl add ground beef, eggs, Italian bread crumbs, parsley, milk, and sea salt. Mix together with either spoon or just use your clean hands. Then melt butter in a skillet over medium heat and add chopped onion and chopped mushrooms and sautéed until soft and onions are translucent. Tune heat down and add chopped garlic, basil, and red wine. Bring the heat back up and continue to stir until liquid had reduced down. Once the liquid had cooked down remove from heat and allow it to cool down. Take out puff pastry and lay it flat on floured surface so it doesn't stick. Cut pastry into 4 squares with knife or pizza cutter. Add sautéed mushroom and onion mixture to each square. Top with shredded mozzarella cheese. Divide ground beef in fours and form into patty and place it onto of mozzarella cheese. Pull the corners of the pastry over the meat and pinch together. Turn each bundle over so the sim is side down. Cut slits on top of each bundle. Scramble and a tsp milk together and brush egg wash on top. Bake in 400 degree oven for 30-40 mins. Drizzle gravy on top. EAT AND ENJOY!


Gravy
In a sauce pan melt butter then add flour over medium heat. Stir and make sure the flour is completely dissolved. Then add beef broth, Worcestershire sauce, heavy cream, sea salt and pepper. Bring gravy up a boil and continue to stir until it thickens.

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