1 tablespoon butter
1/2 cup chopped fresh mushrooms
2 teaspoons all-purpose flour
1/4 teaspoon pepper, divided
1/2 cup half-and-half cream
1 large egg yolk
2 tablespoons finely chopped onion
1/4 teaspoon salt
1/2 pound ground beef
1 tube (4 ounces) refrigerated crescent rolls
1 large egg, lightly beaten, optional
1 teaspoon dried parsley flakes
1. Preheat air fryer to 300°. In a saucepan, heat butter over medium-high heat. Add mushrooms; cook and stir until tender, 5 to 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.
2. 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.
3. 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 to 22 minutes.
4. Meanwhile, warm remaining sauce over low heat; stir in parsley. Serve sauce with Wellingtons.
Trying new recipes—like this air-fryer Wellington—is one of my favorite hobbies. I replaced the filet mignon with ground beef, while still keeping the beefy goodness.
TOTAL TIME: Prep: 30 min. Cook: 20 min.
YIELD: 2 servings.
1 serving: 585 calories, 38g fat (14g saturated fat), 208mg cholesterol, 865mg sodium, 30g carbohydrate (9g sugars, 1g fiber), 29g protein.