Air-Fryer Ground Beef Wellington
“Trying new recipes—like this air-fryer Wellington—is one of my favourite hobbies. I replaced the filet mignon with ground beef, while still keeping the beefy goodness.” —Julie Frankamp, Nicollet, Minnesota
Photo: Taste of Home
|Servings||Prep Time||Cook Time|
- 1 tbsp butter
- 1/2 cup chopped fresh mushrooms
- 2 tsp all-purpose flour
- 1/4 tsp pepper divided
- 1/2 cup half-and-half cream
- 1 large egg yolk
- 2 tbsp finely chopped onion
- 1/4 tsp salt
- 1/2 lb ground beef
- 1 tube refrigerated crescent rolls 4 ounces
- 1 large egg lightly beaten, optional
- 1 tsp dried parsley flakes
- Preheat air fryer to 300°. In a saucepan, heat butter over medium-high heat. Add mushrooms; cook and stir until tender, 5-6 minutes. Stir in flour and 1/8 teaspoon pepper until blended. Gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat and set aside.
- In a bowl, combine egg yolk, onion, 2 tablespoons mushroom sauce, salt and remaining 1/8 teaspoon pepper. Crumble beef over mixture and mix well. Shape into 2 loaves. Unroll crescent dough and separate into 2 rectangles; press perforations to seal. Place meat loaf on each rectangle. Bring edges together and pinch to seal. If desired, brush with beaten egg.
- Place Wellingtons in a single layer on greased tray in air-fryer basket. Cook until golden brown and a thermometer inserted into meat loaf reads 160°, 18-22 minutes.
- Meanwhile, warm remaining sauce over low heat; stir in parsley. Serve sauce with Wellingtons.
1 serving: 585 calories, 38g fat (14g saturated fat), 208mg cholesterol, 865mg sodium, 30g carbohydrate (9g sugars, 1g fibre), 29g protein.