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Mini Beef Wellington with Creamy Horseradish Sauce

Delicious Mini Beef Wellington with Creamy Horseradish Sauce

Elevate your gatherings with Mini Beef Wellington, tender beef in flaky pastry, paired with creamy horseradish sauce.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 12 pieces
Course: Appetizers
Cuisine: American, French
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Filling
  • 1 lb Beef Tenderloin Can substitute with lamb or chicken.
  • 8 oz Mushroom Duxelles Mix of finely chopped mushrooms.
  • 1 tsp Thyme Adjust to taste.
  • 1 tsp Rosemary Adjust to taste.
  • 1 tsp Garlic Powder Adjust to taste.
Pastry
  • 2 sheets Puff Pastry Thaw before use.
  • 1 large Egg Beaten for glazing.
Sauce
  • 1 cup Creamy Horseradish Sauce Adjust horseradish to your heat tolerance.

Equipment

  • Skillet
  • Oven
  • baking sheet
  • Parchment paper
  • Brush

Method
 

Preparation Steps
  1. Preheat your skillet over medium-high heat. Season the beef tenderloin with salt and pepper, then sear for 3-4 minutes on each side until brown. Let cool.
  2. In the same skillet, melt butter and add finely chopped mushrooms. Sauté for 8-10 minutes until moisture evaporates and mixture is a thick paste. Cool completely.
  3. Roll out puff pastry to ¼ inch thick. Cut into squares, place mushroom duxelles and beef in the center, fold and seal edges tightly.
  4. Preheat oven to 400°F (200°C). Brush tops of wrapped Wellingtons with beaten egg.
  5. Place on a parchment-lined baking sheet and bake for 25-30 minutes until golden and internal beef temperature reaches 135°F.
  6. Allow to rest for 5 minutes, then serve warm with creamy horseradish sauce.

Nutrition

Serving: 1pieceCalories: 250kcalCarbohydrates: 20gProtein: 15gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 300mgPotassium: 200mgFiber: 1gSugar: 1gVitamin A: 5IUVitamin C: 2mgCalcium: 2mgIron: 10mg

Notes

Allow beef to cool completely to prevent sogginess. Customize fillings as desired. Store leftovers in airtight container for 2 days. Freeze unbaked Wellingtons for up to 3 months.

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