Here’s the classic beef Wellington transformed into an adorable (and delectable) hors d’oeuvre. Served with horseradish cream sauce, they are a nostalgic treat.
| Level: | Easy |
| Total: | 1 hr 35 min |
| Active: | 1 hr 5 min |
| Yield: | 24 pieces plus 1 1/2 cups sauce |
| Level: | Easy |
| Total: | 1 hr 35 min |
| Active: | 1 hr 5 min |
| Yield: | 24 pieces plus 1 1/2 cups sauce |
Ingredients
- 2 tablespoons olive oil
- 2 pounds beef tenderloin, cut into twenty-four 1-inch cubes
- Kosher salt and freshly ground black pepper
- 1 large shallot, finely chopped
- 10 ounces cremini mushrooms, stemmed and finely chopped
- 1 tablespoon finely chopped fresh parsley
- 2 sheets frozen puff pastry (from a 17.3-ounce package), thawed
- 1 tablespoon Dijon mustard
- 2 tablespoons light cream
- 1 large egg
- 1 cup sour cream
- 1/4 cup light cream
- 1/4 cup horseradish, prepared or fresh
- Freshly ground black pepper
Instructions
- For the beef Wellingtons: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Heat the olive oil in a large skillet over medium-high heat. Pat the beef dry with a paper towel and season all sides with 1 teaspoon kosher salt and a generous grind of black pepper. Quickly sear the beef on all sides until well browned, about 4 minutes total. Transfer to a plate to cool.
- Add the shallot to the skillet and reduce the heat to low. Cook, stirring, until softened, about 3 minutes. Add the mushrooms and 1/4 teaspoon salt and cook until the mushrooms have softened, begun to brown and released their liquid, about 5 minutes. Raise the heat to medium and cook until the liquid has evaporated, 5 to 10 minutes more. Stir in the parsley, 1/4 teaspoon salt and a generous grind of black pepper. Remove the skillet from the heat and let cool.
- On a work surface, roll 1 sheet of puff pastry into a 14-by-10-inch rectangle. Put teaspoon-sized mounds of the mushroom mixture on the pastry, evenly spacing them in 4 rows of 3. Top each mushroom mound with a piece of beef. Brush the tops of the beef with the Dijon mustard. With a sharp knife, cut the pastry into even squares around the fillings.
- In a small bowl, whisk together the cream and egg and brush all four edges of the puff pastry squares with the egg mixture. Working one at a time, pull 2 opposite corners of pastry up over each beef piece, then fold the remaining 2 corners over the top to make a packet. Seal tightly. Invert and arrange the packets seam-side down on the prepared baking sheet and press them lightly to seal the pastry. Repeat with the remaining puff pastry, mushrooms, beef, and mustard.
- Bake the Wellingtons until golden brown, 25 to 30 minutes. Remove to a serving platter and let cool at least 10 minutes before serving.
- For the horseradish cream sauce: Meanwhile, stir together the sour cream, light cream, horseradish and pepper in a small bowl. Serve alongside the beef Wellingtons.
Nutrition Facts
| Serving Size | 1 of 14 servings |
| Calories | 265 |
| Total Fat | 21 g |
| Saturated Fat | 9 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 15 g |
| Cholesterol | 84 mg |
| Sodium | 300 mg |
| Serving Size | 1 of 14 servings |
| Calories | 265 |
| Total Fat | 21 g |
| Saturated Fat | 9 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 15 g |
| Cholesterol | 84 mg |
| Sodium | 300 mg |
Reviews
Yea
Have made this many times, always a hit!!!
Was a waste of a gorgeous $57 tenderloin roast! Meat was well done even though it was basically raw when put in puff pastry. Flavors were good. Would not make again.