Ground Beef 'Wellington' with Fennel Recipe - Allrecipes.com
Ground Beef 'Wellington' with Fennel Recipe
  • READY IN 1 hr

Ground Beef 'Wellington' with Fennel

Recipe by  

"I took the idea of wrapping beef in pastry from the traditional beef Wellington to make a simpler dish with the kick of fennel seeds and cayenne. I serve these with tomato sauce."

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Ingredients Edit and Save

Original recipe makes 2 pastries Change Servings
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  • PREP

    25 mins
  • COOK

    35 mins
  • READY IN

    1 hr

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
  2. Heat the vegetable oil in a skillet over medium heat. Stir in the onion, fennel, and garlic. Cook and stir until the fennel is tender, and the onion has softened and turned translucent, about 5 minutes. Stir in the fennel seed and red pepper flakes, and cook for 1 minute more. Meanwhile, beat the egg in a bowl, then mix in the ground beef, bread crumbs, parsley, and salt. Add the cooked vegetable mixture, and stir until combined.
  3. Separate the crescent roll dough into two squares. Divide the meat mixture among the crescent roll squares, then seal the dough around the meat. Place seam-side-down onto the prepared baking sheet.
  4. Bake in the preheated oven until the pastry has turned golden-brown, and the center of the pastries registers 160 degrees F (71 degrees C) on a kitchen thermometer, about 30 minutes. Slice and serve.
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Reviews More Reviews

Most Helpful Positive Review
Jul 02, 2008

My wife and I really enjoyed this. I had to tinker with the recipe a bit based on what was on hand, but it worked out great. I used fennel seeds, but didn't have any fennel, so I substituted with celery. Turned out fine, but I'm interested to try it with the fennel now.

 
Most Helpful Critical Review
Mar 18, 2011

Meat has an odd flavor - different but good

 
Jun 30, 2009

This was a huge hit! My husband's family had their own version of Iron Chef and fennel was one of the ingredients we had to use. I made this recipe and it was voted #1... Will definitely make it again. Thank you.

 
Nov 17, 2010

Delicious. I used puff pastry since that was what I had. I skipped the fresh fennel since I didn't have any, but look forward to trying that next time. 30 minutes was plenty of time. Overcooking it will make it hard, so be careful.

 
Jan 13, 2010

Delicious. The fennel gave the dish a wonderfully subtle flavor. I brushed the loafs with egg yolk and actually baked this in a convection toaster oven on a broiler rack and pan. I needed a little longer cooking time than the recipe called for, but an instant read thermometer helped determine when it was done. The loaves had beautiful golden brown crusts and the slices made a nice presentation on the plate. We enjoyed them the second day by reheating a loaf in the toaster oven. This is a keeper.

 
Nov 01, 2008

This recipe was excellent! My hubby is skeptical to new recipes, and he loved it! I didn't have fennel, so I cut it out. I also left out the bread crumbs. I just added a little more fennel seeds to the recipe to make up for the lack of fennel (just a dash), and it truly came out absolutely delicious! I will definitely make it again and add it to my personal recipe collection!

 
May 29, 2008

I made this last night for my boyfriend, so simple and attractive. He said it was one of his favorite dishes he's ever had and he's picky. Will definitely be making again and again!

 
Feb 15, 2011

This rocks! didn't have any fennel so used anise seed instead and still rocked. will be making again everyday for the next month!

 

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Nutrition

  • Calories
  • 536 kcal
  • 27%
  • Carbohydrates
  • 27.9 g
  • 9%
  • Cholesterol
  • 123 mg
  • 41%
  • Fat
  • 34.6 g
  • 53%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 25.3 g
  • 51%
  • Sodium
  • 1135 mg
  • 45%

* Percent Daily Values are based on a 2,000 calorie diet.

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