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MINI GROUND BEEF WELLINGTONS Full Christmas Dinner With The 2 of us
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Mar 14, 2025
MINI GROUND BEEF WELLINGTONS Full Christmas Dinner With The 2 of us Today's Recipe: https://catherinesplates.com/mini-ground-beef-wellingtons/ **Click here to see my recipe blog: https://catherinesplates.com NEW: To purchase my Dessert Cookbook, click link https://www.blurb.com/bookstore/invited/10034701/10feb0fb4a14a171cfaeed6889d6656eab1a0016 *To purchase my cookbook vol 1, click link https://www.blurb.com/b/9452561-catherine-s-plates **To purchase my cookbook vol 2, click here https://www.blurb.com/b/10367334-catherine-s-plates-cookbook ***To purchase my cookbook vol 3, click here https://www.blurb.com/b/11248440-catherine-s-plates-3rd-edition-2022 ***My Amazon StoreFront https://www.amazon.com/shop/catherinesplates (As an Amazon Associate I earn from qualifying purchases.) ***Follow me on Social Media Facebook @ https://facebook.com/catherinesplates/ YouTube @ https://www.youtube.com/channel/UCuvgtfqhHTKI5kymcLKeyxg Pinterest @ https://www.pinterest.com/CatherinesPlates/ TikTok @ https://www.tiktok.com/@catherinesplates Rumble @ https://rumble.com/c/c-1642522
View Video Transcript
0:00
hello everyone look who I have in the
0:02
kitchen today hey it's Thomas my husband
0:06
he's usually behind the camera but he's
0:08
in front of the camera today cuz we are
0:09
making dinner for two mini ground beef
0:13
wellingtons you can double up this
0:15
recipe and make it for your whole family
0:17
because this is an awesome Christmas
0:19
dinner yep Thomas calls it Fancy Pants
0:24
dinner it's fancy but it's so easy to
0:27
make cuz we're using ground beef we're
0:29
going to give it some delicious
0:31
ingredients to kind of flavor it up oh
0:34
yeah now we're making two different
0:36
variations today I'm going to make one
0:39
cuz I'm going to be using peas and
0:41
carrots red onions and
0:44
celery Thomas is going to be using what
0:48
onion celery and mushroom we're going to
0:51
bring it down here we're going to mince
0:52
up some vegetables and then we're going
0:54
to start putting this together very easy
0:57
so come on
0:58
down okay you guys I've got the Red
1:01
Onion here I'm going to be cutting up a
1:04
quarter of it for us to go in both of
1:07
our
1:08
variations now beef Wellington's they
1:12
have the big what is it a tenderloin in
1:14
there mhm they're pretty pricey pretty
1:17
pricey right so we're going to keep this
1:20
price down for you guys and show you
1:22
just how delicious it can be make it
1:25
look really good on your Christmas
1:26
dinner table we're going to keep it as
1:28
cheap as possible these are baby
1:32
portabello mushrooms that I'm using they
1:35
were pre-sliced
1:36
we rinsed them off because they're just
1:39
going to go right into a sauté pan so we
1:41
weren't too concerned about keeping them
1:44
dry all right you want to keep your
1:45
vegetables very thin you do yes you do
1:49
almost like a mince less than a dice you
1:52
can say that yes don't all right I'm
1:56
going to give him some of these red
1:57
onions for his batch
2:01
now with the celery I'm just splitting
2:03
it down the middle three times whatever
2:07
it takes to make fine little dices there
2:11
I'll add these to eggs tomorrow morning
2:13
there you go these right here
2:17
yeah we're going to saut this up we're
2:20
going to be using two medium pans
2:22
because of his version and my version so
2:25
what you want to do is add about a
2:26
tablespoon to 2 tablespoons of cooking
2:29
oil to your pan we have it on a medium
2:31
high heat we're just going to sauté down
2:34
our
2:35
vegetables it's a good amount Oh I
2:38
thought you're going to do mine
2:40
too now we're just using some avocado
2:42
oil when it gets nice and hot we're
2:45
going to add in our
2:48
vegetables now if you're doing the peas
2:50
and carrots hold off on that until we
2:53
soften down that just a little bit so
2:55
we'll get a spatula
3:00
smells like the holidays celery and
3:03
onion M yes and the earthy mushroom
3:09
yes which she keeps forgetting about now
3:12
you don't have to have two pans unless
3:14
you want to create two different
3:15
variations on your beef Wellington's
3:18
we're doing it because I don't do
3:21
mushrooms and he doesn't do peas and
3:23
carrots yeah very well at all
3:26
anyway all right it should take just a
3:29
few minutes to soften them down these
3:32
will cook down in the oven once we
3:34
create the Wellington and bake it off
3:39
but this adds a nice little flavor to it
3:41
we're going to get some salt and pepper
3:42
which Thomas will get right over there
3:44
and we'll crack it
3:46
in we go give it some flavor to the
3:50
vegetables there you go and some black
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Peppa I'm not using a crunchy salt
4:00
I'm just using regular sea salt okay
4:02
what we're going to do now is I'm going
4:04
to add my peas and carrots I'm going to
4:06
turn off my burner it just takes a few
4:08
minutes you don't want to overcook them
4:11
the peas and carrots will kind of help
4:13
cool down my mixture here once Thomas
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gets to where he wants his he'll turn
4:18
his off and he'll put it in the bowl all
4:20
right so we put our mixture into a
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medium mixing bowl and then we added
4:26
half a pound of ground beef to mine
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half a pound of ground beef to
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Thomas' now these will make two beef
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wellingtons in this bowl right here okay
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and then his will make two season with a
4:41
little bit of salt and pepper cuz we do
4:43
have ground beef in there and then if
4:45
you want to add some garlic flavor to it
4:47
you can add garlic powder or some onion
4:50
powder to enhance the onions that we put
4:53
in there well I'm going to season with
4:54
some
4:57
salt some black pepp
5:00
pea now I'm going to put a little bit of
5:02
onion powder in MineZ I don't know if I
5:04
got quite enough
5:07
onion I'm definitely going to add some
5:09
garlic
5:10
powder now I've been mixing mine and I
5:13
just kind of mash it
5:15
in okay we're going to need a binder so
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what I'm going to do is crack an egg
5:21
into a dish we're going to beat it up
5:24
beat it up beat it up because you only
5:27
need half an egg for the dinner for two
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so what I'm going to do after I get it
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beat up over
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here I'm going to add half into mine and
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then Thomas going to add half into his
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you cooks are such bullies there we go
5:43
beating everybody
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up we're going to add in about an e/ of
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a spoonful of some whole grain mustard
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or you can use dejon mustard or regular
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mustard now once you get everything
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mixed in
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we're going to Pat it down on the bottom
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really good and then I'm just going to
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draw a line and that's where our meat
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Patty is going to be so I'm just going
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to draw a line like
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that that's what you want it to look
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like we're going to set these aside
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because we want to start making the puff
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pastry puff
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pastry okay we're going to be working
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with this puff pastry sheets now you
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want to pull them out of your freezer
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and thaw them out before you work with
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them okay let them sit on your
6:30
countertop for about 40 minutes or leave
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them in your refrigerator overnight
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we're going to cover our work surface
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make sure it's nice and clean with about
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a tablespoon of flour and just spread it
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around I'm going to open it up you ready
6:44
I'm ready FL
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yep there you go there it is and then
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we'll move it around now we're going to
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be working with one puff pastry sheet
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she keeps saying we it's actually her
7:00
push off the excess there we're going to
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lay our pastry in the middle now what
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you want to do is you just open it up
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pull out your paper open it up
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again and remove the second sheet of
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paper there and then I'm just going to
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Pat it with some
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flour now we're going to roll it out
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kind of thin it out to double its size
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that's Thomas go for it no it's not
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me I don't do that
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I think he bumped me out of the way I'm
7:33
back she back he's doing a very good job
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at that he was so excited to make this
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that was we're going to cut this into
7:43
fours kind of keep it
7:49
equal oh yeah these are nice size yes
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there we go now I wrapped the other puff
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pastry in a Ziploc bag just to kind of
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keep it fresh and I'll put it in there
8:00
it'll hold in the refrigerator for a few
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days till you figure out what you want
8:03
to do with it or you can make more of
8:05
these okay we're going to take half of
8:08
that meat mixture we're going to place
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it into the center of one of the
8:13
pastries here and then what you want to
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do is bring the sides up just keep
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pulling it pulling it like that till you
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get all the way into the middle we're
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going to tuck it all
8:24
in and then you can seal all your edges
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it's like a big dumpling big dumpling
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you want to close it as much as you can
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seal it
8:37
good and then we're going to take a
8:38
little egg wash we took one egg and
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Thomas whisked it up very thank you for
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saying whisk there we go non violent and
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I'm going to just take a brush here I'm
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going to place it right on the top where
8:51
all the edges came together or it dries
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off we're going to turn it over and
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we're going to place it on a sheet pan
8:57
that we've lined with some parchment
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we're we're going to tip it over place
9:01
it onto our
9:02
pan make sure the same side is down and
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then we're going to take some of the egg
9:08
here and we're going to coat the whole
9:10
thing go down the edges around the sides
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that'll give it a nice golden brown
9:17
color make it look really fancy as
9:20
Thomas says Fancy Pants there we
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go that's what it needs to look like and
9:27
then we're going to take a knife sharp
9:30
knife we're GNA cut Al line our slit
9:35
right in the center and then we'll do it
9:37
again see you got a little plus sign
9:41
there we need that steam to come on out
9:44
so it doesn't explode on in there all
9:46
right we're going to do the rest of them
9:48
and put them on here now if your pastry
9:50
starts shrinking in on itself just kind
9:52
of pull it
9:54
out oh look at Thomas is over here yeah
9:57
now we got to figure out how we're going
9:59
to know who is whose so what I'm going
10:01
to do is Thomas's is going to have a
10:03
little right there how about that extra
10:06
slit yep there you go extra slip on his
10:10
we're working together on this look at
10:12
us there we go teamwork yay teamwork
10:16
look at how nice those look already okay
10:19
we're going to bake these in a preheated
10:21
oven at 350° for 1 hour while these are
10:25
baking we're going to show you our
10:27
Brussels sprout recipe really quick and
10:29
then we're going to be mashing up some
10:31
potatoes to have gravy with it to pull
10:34
it all together for the Brussels sprouts
10:36
we're going to be using my recipe for
10:38
the smashed brussels sprouts we have
10:41
this big stem of fresh brussels sprouts
10:45
we just got this from HB which is our
10:47
local grocery store so they had these so
10:50
we're going to pop these off of here
10:52
we're going to put them into a colander
10:54
because we're just going to clean them
10:55
really good I'm going have Thomas do
10:58
that while I talk to you about the
10:59
potatoes now we're making homemade
11:01
mashed potatoes I have these gold
11:03
potatoes they're pretty big about hand
11:06
size I'm going to be chopping these up
11:08
so they cook quicker here we go all
11:10
right he's going to rinse these off and
11:11
then we'll be back well I'm just going
11:13
to take off the nub right there and then
11:17
any really seriously messed up or loose
11:21
leaves those are going to take
11:23
off I've got all the potatoes done i'
11:27
already rinsed them off chopped them up
11:30
what I'm going to do is fill it with
11:31
water about 1 inch above the potatoes
11:33
add some salt in there to give it nice
11:35
flavor I'm going to bring it to a boil
11:38
and then just lower it down a little bit
11:39
let it simmer until the potatoes are
11:41
fork tender and then our Beef Wellington
11:45
should be done yep yay I'm hungry okay
11:50
what we're going to do now is cut the
11:52
brussel sprouts that he's already
11:54
prepared in half lengthwise I'm going to
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bring a pot of water to a boil oil all
11:59
you need is just a medium saucepan we're
12:01
going to add a little bit of salt to it
12:03
while it comes to a boil okay our water
12:06
is coming to a boil that I've already
12:07
salted about an eighth of a teaspoon
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we're going to go ahead and add in our
12:10
brussels sprouts and then we're going to
12:13
cook them for 8 minutes then we're going
12:15
to turn off the heat and drain them and
12:17
then I'm going to show you what we're
12:17
going to do
12:19
next we all get to watch Thomas put them
12:22
in
12:22
there there we go peace C okay Thomas is
12:26
draining our brussel sprouts and then
12:27
we're going to put them into a mixing
12:29
bowl apparently I'm getting a facial
12:32
too woo look how pretty those
12:35
look smell good do they smell good yeah
12:38
they smell like little cabbages all
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right I'm going to have him put them
12:40
into the B well I'll go ahead and put
12:41
them in the bowl I was going to say you
12:42
got it you might as well all right what
12:45
we're going to do I put some garlic in
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there prob like a teaspoon of garlic put
12:50
this
12:52
up y'all watch
12:55
them watch me put Garlic in there we're
12:59
going drizzle a little bit of oil
13:03
in and then we're going to crack in some
13:06
black pepper and some
13:11
salt some shredded parmesan
13:14
cheese okay we're going to mix that
13:17
together once we get these all coated
13:18
you want to be very careful so that you
13:20
don't bust them up too much and have all
13:21
the leaves come off so just be very
13:23
careful and we're going to spread them
13:24
into a pan a sheet pan there you go get
13:28
all that goodness out of there and then
13:31
we're just going to turn them
13:33
over so you want the flat side
13:36
down and then just kind of give them
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some
13:39
space take a glass and you're just going
13:42
to put it on top of the Brussels sprout
13:44
and flatten it
13:46
down like that now these generally cook
13:49
for 8 to 10 minutes in your oven that's
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been preheated at 400° we have our beef
13:54
wellingtons in there right now at 350°
13:57
so I am going to put those in there but
14:00
we're going to cook these a little
14:01
longer we're going to come back and
14:03
we're going to show you our plate look
14:07
how beautiful those
14:10
look all right we're going to find
14:12
Thomas's I think that one's mine that
14:14
one's right there I think so all right
14:17
we're going to put it on his plate y'all
14:19
make it look
14:20
pretty now we did let this rest a little
14:23
bit to kind of pull themselves
14:25
together Thomas is going to cut in
14:29
that nice flaky golden brown crusty it's
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definitely flaky now I did decorate this
14:36
with some fresh thy that's what the
14:38
green stuff is look at that oh it'll be
14:42
so delicious we got mashed potatoes and
14:44
gravy that we made and my smashed
14:47
brussel sprouts mhm okay you going to
14:50
take a bite of that MH okay he's going
14:53
to get his bite I'm going to set up my
14:54
bite let's Dive In
14:59
yep you got the peas and carrots you can
15:01
see the peas and carrots in there let me
15:03
grab me a bite that crust is perfectly
15:06
cooked y'all this cooked for one
15:09
hour here's our
15:17
bites that good mhm
15:20
flaky yeah buttery crust yes and the
15:24
meat mixture it's very moist s those
15:29
vegetables and add them to that meat you
15:31
guys and flavor it
15:34
up that good that is so
15:38
delicious brussel
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sprouts M salty goodness mhm
15:45
mhm go follow that recipe on my recipe
15:48
blog Katherine
15:49
plates.com this is where you'll find
15:51
everything even homemade mashed potatoes
15:53
and I have a recipe for gravy on my
15:56
recipe site too Catherine's plates
15:59
go check it out that's good let's check
16:02
out these mashed potatoes that Tom has
16:04
made I know they're they're fire know
16:07
he's the potato mashed potato
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person wow I love that you left some
16:14
lumps in there mhm that's good all right
16:17
you guys give us a thumbs up on this one
16:19
our mini ground beef Wellington's you
16:24
can do this for a dinner for two half
16:26
the recipe or do a full recipe make it
16:29
for the whole family for Christmas time
16:32
all right we're going to see youall on
16:34
the next episode merry Christmas happy
16:37
New Year bye you guys bye
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