Beef Wellington Appetizers Recipe

By Booper-2

Ingredients

• HORSERADISH CREAM:
• 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

Details

Servings 16
Preparation time 45mins
Cooking time 60mins
Adapted from tasteofhome.com

Preparation

Step 1

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).