Mini Beef Wellington
This Mini Beef Wellington with Creamy Horseradish Sauce is an elegant appetizer that’s surprisingly simple to make at home. Tender pieces of beef tenderloin are wrapped in a savory mushroom mixture and flaky puff pastry, then baked until golden brown.
Ingredients
- 1 pound beef tenderloin trimmed
- 2 pcs frozen puff pastries, defrosted
- 1 tbsp butter
- 1 tbsp vegetable oil
- 1 tsp dried rosemary
- 2 tbsp minced shallots
- 2 tbsp minced garlic
- 1 cup cremini mushrooms
- 1 bundle fresh rosemary, for garnish
- 1 pc egg, beaten
- salt and pepper to taste
Instructions
- Preheat oven to 400 degrees.
- Take puff pastry out of the freezer one hour before you start cooking.
- Cut up beef tenderloin into 1-inch cubes.
- Mince shallots and mushrooms, then set aside.
- Add vegetable oil and sautée the beef tenderloin for two minutes on each side.
- Add salt, garlic, and pepper. Remove from pan, then set aside.
- In the same skillet, add butter, shallots, mushrooms, dried rosemary, salt, pepper, and remaining garlic. Sautée until tender. Remove from pan, then set aside.
- Add flour to surface and unfold defrosted puff pastry.
- Evenly add the beef tenderloin to the puff pastry (four across and four down).
- Top meat with with one tablespoon of the mushroom mixture. Cut the squares and make sure meat is centered.
- Fold edges over and pinch to seal. Brush with egg wash.
- Bake for 15 minutes, or until golden brown.
- Serve with creamy horseradish and honey Dijon mustard