Tasty Recipes: Ground Beef 'Wellington' with Fennel

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Ground Beef 'Wellington' with Fennel

"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."

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 eggs
  • 1 pound ground beef
  • 2 tablespoons dry bread crumbs
  • 1 tablespoon dried parsley
  • 1 teaspoon salt
  • 1 (8 ounce) package refrigerated crescent rolls

Instructions :

Prep : 25M Cook : 4M Ready in : 1H
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
  • 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.
  • 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.
  • 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.

Notes :

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

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