Beef Wellington Appetizers Recipe

Beef Wellington Appetizers Recipe photo by Taste of Home

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Flaky puff pastry, savory beef tenderloin and tangy horseradish cream easily come together for a positively holiday-worthy hors d'oeuvre.—Joan Cooper, Sussex, Wisconsin

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Beef Wellington Appetizers Recipe

Prep: 45 min. Bake: 15 min.

Yield: 16 Servings

45 15 60

Ingredients

2 beef tenderloin steaks (8 ounces each), cut into 1/2-inch cubes
2 tablespoons olive oil, divided
1-1/4 cups chopped fresh mushrooms
2 shallots, chopped
2 garlic cloves, minced
1/3 cup sherry or chicken broth
1/3 cup heavy whipping cream
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon minced fresh parsley
1 package (17.3 ounces) frozen puff pastry, thawed
1 egg, beaten
HORSERADISH CREAM:
1 cup sour cream
1/2 cup mayonnaise
2 tablespoons prepared horseradish
1 tablespoon minced chives
1/4 teaspoon pepper
Additional minced chives, optional

Directions

In a large skillet, brown beef in 1 tablespoon oil. Remove and keep warm.
In the same skillet, saute mushrooms and shallots in remaining oil until tender. Add garlic; cook 1 minute longer. Add sherry, stirring to loosen browned bits from pan. Stir in the cream, salt and pepper. Bring to a boil; cook until liquid is almost evaporated, about 7 minutes. Stir in beef and parsley; set aside and keep warm.
On a lightly floured surface, unfold puff pastry. Roll each sheet into a 12-in. square. Cut each into 16 squares.
Place 2 tablespoonfuls of beef mixture in the center of half of squares. Top with remaining squares; press edges with a fork to seal. Place on parchment paper-lined baking sheets. Cut slits in top; brush with egg. Bake at 400° for 14-16 minutes or until golden brown.
In a small bowl, combine the horseradish cream ingredients; serve with appetizers. Garnish with additional chives if desired. Yield: 16 appetizers (1-1/2 cups sauce).

To Make Ahead: Freeze unbaked pastries on baking sheets until firm, then wrap and store in the freezer for up to 2 months. When ready to use, bake frozen appetizers at 400° for 16-18 minutes or until golden brown.

Nutritional Facts 1 appetizer equals 315 calories, 22 g fat (6 g saturated fat), 45 mg cholesterol, 231 mg sodium, 19 g carbohydrate, 2 g fiber, 10 g protein.

Originally published as Beef en Croute Appetizers in Taste of Home Christmas Annual Annual 2012, p15

Shallot Substitutions

Shallots are part of the onion family and have a mild onion-garlic flavor. In place of 3 to 4 shallots, use 1 medium onion plus a pinch of garlic powder or (if you like the taste of garlic) 1 minced garlic clove.