Air Fryer Ground Beef Wellington

For some reason, beef Wellington has come up several times recently at our house. And of course the internet was listening. When my mom sent me some Taste of Home recipes, there was beef Wellington in the list! 

I honestly don't think I've ever had beef Wellington before, so I can't say how this compared to how it's supposed to be. But we all enjoyed it a lot. And notice I'm saying that for a recipe with MUSHROOM in it. I actually ate the mushroom. You can tell we burned things a little in our air fryer. We will do better next time. 

• 2 Tbsp butter
• 1 cup chopped fresh mushrooms
• 4 tsp all-purpose flour
• 1/2 tsp pepper, divided
• 1 cup half and half cream
• 2 large egg yolks
• 4 Tbsp finely chopped onion
• 1/2 tsp salt
• 1 lb ground beef
• 1 tube (8 oz) refrigerated crescent rolls or crescent dough sheet
• 1 large egg, lightly beaten, optional
• 1 tsp dried parsley flakes

In a saucepan, heat butter over medium-high heat. Add mushrooms; cook and stir until tender, 5-6 minutes. Stir in flour and 1/4 tsp pepper until blended. Gradually add cream. Bring to a boil; cook and stir for 2 minutes, or until thickened. Remove from heat and set aside. 

Preheat air fryer to 300 degrees. In a bowl, combine egg yolk, onion, 4 Tbsp mushroom sauce, salt and remining pepper. Crumble beef over mixture and mix well. Shape into four 4 1/2-inch loaves. Unroll crescent dough; press perforations to seal, if needed. Roll out to about 9x13 inches and separate into 4 rectangles. Place meat loaf in center of each rectangle. Pull the long sides up over the loaf and pinch to seal. Pull other sides up to cover the end of the loaf and pat down to seal. If desired, brush with beaten egg.

Place Wellingtons in a single layer on a well-greased wire basket in air fryer, thick crescent side down. It's recommended to have a drip pan on a lower rack to catch liquid that will drip from the Wellingtons. Cook until golden brown and a thermometer inserted into meat reads 160 degrees, 18-22 minutes. Meanwhile, warm remaining sauce over low heat; stir in parsley. Serve sauce with Wellingtons. 

NOTES: We used crescent rolls like the recipe calls for, but if you can find the Pillsbury crescent dough sheets, I'd highly recommend them. The perforations of the crescents just never seem to want to go back together.

We made these again in a different air fryer and did not use the egg wash. Much better. Our first attempt had a lot of liquid, which made it hard to flip them halfway through as the original recipe recommended. Add on top of that the egg wash, things looked burned. Use the wire basket, make sure there's air flow underneath the basket, and you really don't need to flip them.

Serves 4

Prep Time: 30 minutes

Total Time: 50 minutes

Recipe from Taste of Home