Mini Beef Wellingtons with Horseradish Cream

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1.00 LBS

Serves 2

Mini Beef Wellingtons with Horseradish Cream

20 minPrep Time

16 minCook Time

36 minTotal Time

Mini Beef Wellingtons
    • 2 Beef tenderloin steaks (8 ounces each), cut into small cubes
    • 2 tablespoons olive oil, divided
    • 1 ¼ cups chopped fresh mushrooms
    • 2 tablespoons minced red onion
    • 2 garlic cloves, minced
    • 1/3 cup chicken or beef broth
    • 1/3 cup heavy cream
    • ½ 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
  • ¼ cup mayonnaise
  • 3 tablespoons horseradish
  • 2 tablespoons cider vinegar
  • ½ tablespoon mustard
  • Salt and pepper to taste


  1. In a large skillet, brown beef in one tablespoon of oil. Remove and keep warm.
  2. In same skillet, sauté mushrooms and red onion in remaining oil until tender. Add garlic; cook 1 minute longer. Add chicken or beef broth, stirring to loosen 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 degrees. On a lightly floured surface, unfold puff pastry. Roll each sheet into a 12-inch square. Cut each into 16 squares.
  4. Place 2 tablespoons of beef mixture in center of squares. Top with remaining squares; press edges with a fork to seal. Place on parchment 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 appetizer. Garnish with chives if desired.