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Mini Beef Wellington with Creamy Horseradish Sauce

Irresistible Mini Beef Wellington with Creamy Horseradish Sauce

This Mini Beef Wellington with Creamy Horseradish Sauce is a gourmet appetizer that combines delicious beef with a zesty sauce.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 6 Wellingtons
Course: Appetizers
Cuisine: Gourmet
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 pound Beef Tenderloin high-quality cut
  • 1 cup Mushroom Duxelles finely chopped mushrooms and shallots
For the Pastry
  • 1 package Puff Pastry store-bought
  • 1 large Egg beaten for wash
For the Sauce
  • 1/2 cup Creamy Horseradish Sauce or mix sour cream with horseradish

Equipment

  • skillet
  • food processor
  • Baking Sheet
  • Parchment Paper
  • Rolling Pin

Method
 

Step-by-Step Instructions
  1. Prepare the Beef: Preheat skillet over medium-high heat. Season beef tenderloin with salt and pepper, sear for 2-3 minutes on each side until browned, then let cool.
  2. Make Mushroom Duxelles: Finely chop mushrooms and shallots. Sauté in the same pan for 8-10 minutes until moisture evaporates and thick.
  3. Assemble Wellingtons: Roll out puff pastry, cut into squares. Place mushroom duxelles and cooled beef in the center, fold and seal.
  4. Apply Egg Wash: Preheat oven to 400°F. Brush tops of Wellingtons with beaten egg and place on a parchment-lined baking sheet.
  5. Bake: Bake for 25-30 minutes until golden brown. Ensure internal temperature of beef reaches 135°F for medium-rare.
  6. Serve: Cool for a few minutes, slice in half, and serve with a dollop of creamy horseradish sauce.

Nutrition

Serving: 1WellingtonCalories: 400kcalCarbohydrates: 30gProtein: 20gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 600mgPotassium: 300mgFiber: 2gSugar: 1gVitamin A: 300IUVitamin C: 2mgCalcium: 20mgIron: 3mg

Notes

Ensure beef is seasoned well and mushrooms are cooked thoroughly to avoid soggy pastry. Can be frozen uncooked for later use.

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