Ground Beef 'wellington' With Fennel

Submitted by John D.

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

 

• Ready In: 1hr
• Ingredients: 12
• Yields: 2 pastries
• Serves: 4

ingredients

• 1 tablespoon vegetable oil
• 1⁄2 cup diced onion
• 1⁄4 cup fennel, chopped
• 1 tablespoon garlic, minced
• 1⁄2 teaspoon fennel seed
• 1⁄4 teaspoon crushed red pepper flakes
• 1 egg
• 1 lb ground beef
• 2 tablespoons dry breadcrumbs
• 1 tablespoon dried parsley
• 1 teaspoon salt
• 8 ounces refrigerated crescent dinner rolls

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.

Reviews

[Ericschef]

This is very delicious and easy to make. I followed the recipe exactly and it was great! The second time I made it, I added 1/4 cup of beef broth in the meat mixture to make it a bit less dry and it was perfect. If I don't have dough, I just use this recipe to make meat balls or meat loaf instead. This is one of my go-to recipes.