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Mini Beef Wellington with Creamy Horseradish Sauce

Mini Beef Wellington with Creamy Horseradish Sauce Delight

Mini Beef Wellington with Creamy Horseradish Sauce is an elegant crowd-pleaser perfect for any gathering.
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Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 55 minutes
Servings: 12 pieces
Course: Appetizers
Cuisine: American
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 pound Beef Tenderloin or lamb for a twist
  • 1 cup Mushroom Duxelles consider adding thyme
  • 1/2 cup Creamy Horseradish Sauce blend prepared horseradish with sour cream
  • to taste Seasoning (Salt, Pepper) adjust to suit preference
For the Pastry
  • 1 sheet Puff Pastry ensure it's thawed
  • 1 egg Egg Wash

Equipment

  • Skillet
  • baking sheet
  • Parchment paper
  • small bowl
  • Whisk

Method
 

Step-by-Step Instructions
  1. Season the beef tenderloin generously with salt and pepper. Sear in a skillet over medium-high heat for 2-3 minutes on each side. Let it rest.
  2. In the same skillet, sauté chopped mushrooms and onions over medium heat for 5-7 minutes until moisture evaporates. Season with salt and pepper.
  3. Roll out the puff pastry into a rectangle. Divide mushroom duxelles on pastry, place beef on top, and wrap the pastry around sealing edges.
  4. Preheat oven to 400°F (200°C). Whisk egg for egg wash and brush over the wrapped Wellingtons.
  5. Place Wellingtons on a parchment-lined baking sheet and bake for 25-30 minutes until golden.
  6. Let cool slightly before slicing into bite-sized pieces. Serve warm with creamy horseradish sauce.

Nutrition

Serving: 1pieceCalories: 280kcalCarbohydrates: 10gProtein: 20gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 400mgPotassium: 300mgFiber: 1gSugar: 1gVitamin A: 200IUVitamin C: 2mgCalcium: 20mgIron: 3mg

Notes

Use a meat thermometer to ensure beef reaches 130°F (54°C) for medium-rare. Allow beef to rest to retain juices.

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