Beef Wellington Appetizers |
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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 16 |
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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 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:
1. In a large skillet, brown beef in 1 tablespoon oil. Remove and keep warm.
2. 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.
3. 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 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.
5. 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).
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