Delicious Beef Wellington with Creamy Horseradish Sauce

Mini Beef Wellington with Creamy Horseradish Sauce is an elegant appetizer that impresses and allows customization. Perfect for gatherings.

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Prep Time 20

Cook Time 40

Total Time 1

Servings: 12 pieces

Course: Appetizer

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Filling

1 pound Beef Tenderloin Choose a high-quality cut.
8 ounces Mushroom Duxelles Adds depth and umami.

For the Pastry

1 sheet Puff Pastry Keep cold until just before baking.

For the Sauce

2 tablespoons Horseradish Adjust to preferred heat level.
1/2 cup Sour Cream or Yogurt Use full-fat for richer flavor.

For Assembly

1 large Egg For egg wash.

Equipment

Oven
Skillet
Baking sheet
Parchment paper
Mixing bowl
Whisk

Method

Preparation and Baking

Preheat your oven to 400°F (200°C) and prepare a baking sheet lined with parchment paper.
In a hot skillet, sauté finely chopped mushrooms for about 10 minutes until moisture evaporates.
Season beef tenderloin with salt and pepper, then sear in a skillet over high heat for 2-3 minutes.
Roll out the puff pastry to about 1/8 inch thick and cut into squares.
Spread mushroom duxelles on pastry squares, place seared beef on top, fold, and crimp edges.
Brush tops with egg wash for a shiny crust.
Bake for 35-40 minutes until golden brown and internal temperature is about 125°F for medium-rare.
Mix horseradish with sour cream or yogurt for the creamy sauce while Wellingtons are baking.

Nutrition

Serving: 1pieceCalories: 250kcalCarbohydrates: 15gProtein: 12gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 300mgPotassium: 300mgFiber: 1gSugar: 1gVitamin A: 300IUVitamin C: 2mgCalcium: 20mgIron: 2mg

Notes

Customize the filling with roasted vegetables for a vegetarian option. Always keep the puff pastry cold before use.

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