Ground Beef 'Wellington' with Fennel

Ground Beef 'Wellington' with Fennel

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"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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1 h servings 536 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 536 kcal
  • 27%
  • Fat:
  • 34.6 g
  • 53%
  • Carbs:
  • 27.9g
  • 9%
  • Protein:
  • 25.3 g
  • 51%
  • Cholesterol:
  • 116 mg
  • 39%
  • Sodium:
  • 1135 mg
  • 45%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 92 Ratings

Most helpful positive review

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 w...

Most helpful critical review

Meat has an odd flavor - different but good

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 w...

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...

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...

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 l...

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 s...

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!

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

This was good but it came up short of great. I really enjoy real beef wellington and I was hoping this would come close. It did not come close. This is a meat ball inside pastry. I'll ...

My husband loved this! I didn't have fennel and so sauteed chopped celery along with the onion. I'm not sure if I misjudged the amount of beef I was using, but the crescent rolls weren't big e...

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