Valentines Ground Beef Wellington

We found this awesome recipe at We tried it last night and it was a hit! We used Mitchell Bros. Grass Finished beef of course :)


  • 2 eggs beaten

  • 1 pound ground beef

  • 4 tablespoons saltine crackers or bread crumbs, crushed

  • 2 tablespoons dried parsley

  • 1 teaspoon salt

  • 1 tablespoon cream

  • 3 tablespoons butter

  • 2 small shallots chopped fine

  • 4 cloves garlic minced

  • 8 oz. cremoni mushrooms

  • 1/2 cup red wine or sherry

  • 1 teaspoon basil

  • mozzarella cheese optional

  • 2 sheets puff pastry


  • Heat oven to 400 degrees.

  • Mix first 6 ingredients together well. Set aside.

  • In a large saucepan melt butter. Add onion and mushrooms.

  • Cook on medium high heat until mushrooms sweat and onions are translucent.

  • Turn down to medium while you add the garlic, red wine, and basil.

  • Turn the heat back up to high and continue to cook until reduced. Remove from heat. Cool.

  • Lightly grease a cookie sheet or use parchment

  • On a lightly floured surface lay out pastry sheets. Cut each sheet into 4 squares - keep chilled in fridge until use.


  • Spread mushroom mixture across each square. Top with thin layer of mozzarella cheese

  • Put 1/2 cup of meat mixture (formed into flattened balls) on top.

  • Pull corners up over meat and pinch edges together. (don’t worry if this is tricky, it is for everyone…it isn’t just you!)

  • Put the bundles on a cookie sheet with seam side down. Cut small slits on top and brush the tops with cream or beaten egg.

  • Bake for 30-40 minutes (at 400 degrees) or until golden brown and meat is cooked through.

  • Serve with brown gravy


(I like to add 1/2 cup of red wine to the gravy, it adds so much to the flavour of this recipe!)

Mushrooms & Onions

10 ounces baby bella mushrooms, cleaned and stems trimmed

4 tablespoons olive oil plus more for cooking

2 cloves garlic, minced

1/2 tablespoon fresh thyme leaves, lightly chopped or 1/2 teaspoon dried

1/2 tablespoon fresh rosemary, chopped or 1/2 teaspoon dried

Coarse salt and freshly ground black pepper

4 tablespoon unsalted butter

3 medium onions, thinly sliced

1/2 cup medium-dry sherry (or Marsala or other cooking wine)

Coarse salt and freshly ground black pepper