Puff Pastry Beef Wellington with Garlic Cheese Sauce

Puff Pastry Beef Wellington with Garlic Cheese Sauce
Table of Contents
Ingredients
For the Ground Beef Filling:
500 grams ground beef
2 eggs
1 teaspoon salt

½ teaspoon ground black pepper
1 teaspoon paprika powder
1 teaspoon ground dried garlic

70 grams breadcrumbs
2 tablespoons tomato sauce
1 onion, finely chopped

A handful of dill and parsley, finely chopped
1 red pepper, finely chopped
For the Pastry and Assembly:
450 grams puff pastry (without yeast)

1 egg (for egg wash)
For the Garlic Cheese Sauce:
100 grams cheese, grated
100 grams butter

3 cloves of garlic, minced
2 tablespoons mayonnaise
½ teaspoon dry ground garlic

½ teaspoon salt
½ teaspoon ground black pepper
For the Vegetable Side:
½ onion, finely chopped

1 carrot, grated
2 pickles, thinly sliced
1 clove of garlic, minced

2 tablespoons sour cream
Instructions
Step 1: Prepare the Ground Beef Filling
In a large mixing bowl, combine the ground beef, two eggs, breadcrumbs, tomato sauce, salt, black pepper, paprika powder, and ground dried garlic.
Add the finely chopped onion, red pepper, dill, and parsley. Mix well until all ingredients are evenly incorporated.
Step 2: Shape the Filling
Lay a sheet of plastic wrap or parchment paper on your countertop.
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Transfer the beef mixture onto it and shape it into a compact log, roughly 8-10 inches in length.
Wrap the log tightly in the plastic wrap and refrigerate for 20-30 minutes to firm up.
Step 3: Roll Out the Puff Pastry
Preheat your oven to 200°C (390°F).

On a lightly floured surface, roll out the puff pastry into a rectangle large enough to wrap around the beef log completely.
Step 4: Assemble the Wellington
Unwrap the chilled beef log and place it in the center of the puff pastry.
Fold the pastry over the beef, sealing the edges with a bit of water. Trim any excess pastry for a neat finish.

Place the wrapped Wellington seam-side down on a baking sheet lined with parchment paper.
Brush the top and sides with beaten egg for a golden, glossy finish.
Step 5: Bake the Wellington
Bake in the preheated oven for 35-40 minutes, or until the pastry is golden brown and puffed.

Step 6: Prepare the Garlic Cheese Sauce
In a small saucepan, melt the butter over medium heat.
Add the minced garlic and cook for 1 minute until fragrant.
Stir in the grated cheese, mayonnaise, dry ground garlic, salt, and black pepper. Stir continuously until the cheese is melted and the sauce is smooth. Remove from heat and set aside.

Step 7: Make the Vegetable Side
In a skillet, heat a drizzle of olive oil over medium heat.
Sauté the chopped onion and minced garlic for 3-4 minutes.
Add the grated carrot and cook for another 5 minutes.

Stir in the sliced pickles and sour cream, mixing well to combine. Cook for an additional 2 minutes and season to taste.
See also Chicken Thai Curry Skewers
Step 8: Serve and Garnish
Allow the Wellington to rest for 5 minutes after baking.
Slice it into portions and drizzle with the garlic cheese sauce. Serve alongside the vegetable side dish.