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Beef Wellington Appetizers Recipe

Beef Wellington Appetizers Recipe

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
TOTAL TIME: Prep: 45 min. Bake: 15 min. YIELD:16 servings


  • 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
  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 2 tablespoons prepared horseradish
  • 1 tablespoon minced chives
  • 1/4 teaspoon pepper
  • Additional minced chives, optional


  • 1. In a large skillet, brown beef in 1 tablespoon oil. Remove and keep warm.
  • 2. In 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 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.
  • 3. Preheat oven to 400°. On a lightly floured surface, unfold puff pastry. Roll each sheet into a 12-in. square. Cut each into 16 squares.
  • 4. Place 2 tablespoonfuls of beef mixture in 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 14-16 minutes or until golden brown.
  • 5. In a small bowl, combine horseradish cream ingredients; serve with appetizers. Garnish with additional chives if desired. Yield: 16 appetizers (1-1/2 cups sauce).

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.