Here's the classic beef Wellington transformed into an adorable (and delectable) hors d'oeuvre. Served with horseradish cream sauce, they are a nostalgic treat.
Provided by Food Network Kitchen
Categories appetizer
Time 1h35m
Yield 24 pieces plus 1 1/2 cups sauce
Number Of Ingredients 14
Steps:
- For the beef Wellingtons: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Heat the olive oil in a large skillet over medium-high heat. Pat the beef dry with a paper towel and season all sides with 1 teaspoon kosher salt and a generous grind of black pepper. Quickly sear the beef on all sides until well browned, about 4 minutes total. Transfer to a plate to cool.
- Add the shallot to the skillet and reduce the heat to low. Cook, stirring, until softened, about 3 minutes. Add the mushrooms and 1/4 teaspoon salt and cook until the mushrooms have softened, begun to brown and released their liquid, about 5 minutes. Raise the heat to medium and cook until the liquid has evaporated, 5 to 10 minutes more. Stir in the parsley, 1/4 teaspoon salt and a generous grind of black pepper. Remove the skillet from the heat and let cool.
- On a work surface, roll 1 sheet of puff pastry into a 14-by-10-inch rectangle. Put teaspoon-sized mounds of the mushroom mixture on the pastry, evenly spacing them in 4 rows of 3. Top each mushroom mound with a piece of beef. Brush the tops of the beef with the Dijon mustard. With a sharp knife, cut the pastry into even squares around the fillings.
- In a small bowl, whisk together the cream and egg and brush all four edges of the puff pastry squares with the egg mixture. Working one at a time, pull 2 opposite corners of pastry up over each beef piece, then fold the remaining 2 corners over the top to make a packet. Seal tightly. Invert and arrange the packets seam-side down on the prepared baking sheet and press them lightly to seal the pastry. Repeat with the remaining puff pastry, mushrooms, beef, and mustard.
- Bake the Wellingtons until golden brown, 25 to 30 minutes. Remove to a serving platter and let cool at least 10 minutes before serving.
- For the horseradish cream sauce: Meanwhile, stir together the sour cream, light cream, horseradish and pepper in a small bowl. Serve alongside the beef Wellingtons.
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Natukunda Charity
[email protected]I've never made beef Wellington before, but this recipe made it so easy. The instructions were clear and concise and the beef turned out perfectly.
Gift Friday
[email protected]These beef Wellingtons are the perfect appetizer or party food. They're easy to make ahead of time and they always impress my guests.
yawe patrick
[email protected]I love that this recipe uses puff pastry. It makes the beef Wellingtons so easy to make and they always turn out perfect.
hlengie moyo
[email protected]These beef Wellingtons are a great way to impress your guests. They're easy to make and they always turn out perfect.
Jason Gray
[email protected]I've never been a fan of beef Wellington, but I decided to try this recipe and I was pleasantly surprised. These beef Wellingtons were delicious and I will definitely be making them again.
Nico
[email protected]These beef Wellingtons are a bit pricey to make, but they're definitely worth the splurge. They're a special dish that's perfect for a special occasion.
Shaikh Abubakar
[email protected]I love the combination of beef and mushrooms in these beef Wellingtons. It's a classic combination that always works well.
Adam Gamer
[email protected]These beef Wellingtons are the perfect dish for a special occasion. They're elegant and delicious and they're sure to impress your guests.
Tatiana Hernandez
[email protected]I've made these beef Wellingtons several times now and I've never been disappointed. They're always delicious and impressive.
Andrew Wallace
[email protected]These beef Wellingtons are a great way to use up leftover steak. I always have some leftover steak after a cookout and this is a great way to use it up.
Irfan Abdullah
[email protected]I had a hard time finding puff pastry at my local grocery store. I ended up using a pre-made pie crust, which worked out fine.
Bridget Hopson
[email protected]These beef Wellingtons were a little dry for my taste. I think I would add some more butter or cream to the filling next time.
Cathy Callaghan
[email protected]I made these beef Wellingtons for my husband's birthday dinner and he loved them! He said they were the best he's ever had.
Tahiru Ibrahim
[email protected]These beef Wellingtons are a bit time-consuming to make, but they're definitely worth the effort. They're so delicious and impressive.
Rohan Nepal
[email protected]I've never made beef Wellington before, but this recipe made it so easy. The instructions were clear and concise and the beef turned out perfectly.
Omolemo Mello
[email protected]These beef Wellingtons are the perfect appetizer or party food. They're easy to make ahead of time and they always impress my guests.
Main Hasnat
[email protected]I love that this recipe uses puff pastry. It makes the beef Wellingtons so easy to make and they always turn out perfect.
Shiva Walmiki
[email protected]I've made this recipe several times now and it's always a crowd-pleaser. The beef is always cooked to perfection and the pastry is flaky and delicious.
YahiaNotFound
[email protected]These bite-sized beef Wellingtons were a hit at my last party! They were so easy to make and everyone loved them.