Recipe by Dienia B.
From Family Circle, 82. Boy I wish I could go to Disneyland again, but being made with hamburger I think I can finally make this bad boy. The end has a bordelaise sauce that looks great.
Top Review by 2Bleu
This was an AWESOME dish! We made this with a side of Recipe #31955. We halved the recipe and substituted phyllo instead of puff pastry and cooked them in individual souffle dishes. Everyone was more than satisfied with the portion amount. We reduced the mushroom to 1/2 cup and increased the cheese slightly. We omitted the sauce in one serving due to personal preference and it still was 5-star worthy! Thank you for sharing this wonderful Disney take on the classic Beef Wellington. ~Buddha
- 1 medium finely diced onion
- 1 garlic clove, minced
- 29.58 ml butter
- 907.18 g ground round
- 88.74 ml half-and-half
- 59.14 ml tomato juice
- 2 eggs
- 118.29 ml breadcrumbs
- 14.79 ml chopped parsley
- 4.92 ml Worcestershire sauce
- 9.85 ml salt
- 2.46 ml pepper
- 2 (992.23 g) packageeach frozen puff pastry
- 236.59 ml shredded cheddar cheese
- 1 beaten egg
- 453.59 g finely copped mushroom
- 29.58 ml minced green onions
- 59.14 ml butter
- 236.59 ml red wine
- 1 bay leaf
- 0.25 ml thyme
- 389.80 g can beef broth
- 44.37 ml cornstarch
- salt and pepper
Directions See How It's Made
- Sauté onion and garlic in butter until tender.
- In bowl add meat, onion mixture, 2 eggs half-and-half, tomato juice, Worcestershire sauce, bread crumbs, salt and pepper.
- Mix together.
- Shape into 8 meat loaves.
- Place in baking dish.
- Bake in 350° oven for 15 minutes.
- Cool throughly.
- Unfold one puff pasty sheet on lightly floured surface.
- Roll to 10 inch square with rolling pin.
- Cut in half.
- Place mini meatloaf along bottom of strip.
- Top with 1 teaspoon cheese and 1 tablespoon sauce that follows.
- Brush pastry edges with beaten egg about 1/8 inch wide.
- Bring top of pastry over loaf and under.
- Pinch securely to seal.
- Place on ungreased jelly roll pan.
- Bake in 375° oven for 15 minutes or until pastry is golden.
- Sauté mushrooms and onion in butter till soft.
- Add wine, thyme and bay leaf.
- Bring to boiling.
- Reduce to 1/2 cup.
- Pour beef broth in 2 cup measure and fill the rest with water until you get 2 cups liquid.
- Add cornstarch to liquid then add to wine mixture.
- Cook till thick on low heat. This mixture is bordelaise sauce that you add to the en croutes.