Mini Beef Wellingtons With Horseradish Crème Sauce Holiday Recipes

Mini Beef Wellingtons With Horseradish Crème Sauce

This is a GREAT party dish…easy and fun to make and can be made ahead. Be sure to make a bunch, these are favorites that go quickly!

12 ounces fresh mushrooms (eg., button, crimini, wild mix), very finely chopped
2 TABLEspoons shallots, finely minced
1 clove garlic, finely minced
3 TABLEspoons butter
2 teaspoons vegeTABLE oil
2 TABLEspoons dry sherry
1 teaspoon fresh thyme
Salt & pepper to taste
8 ounces beef filet, mignon cut into
1/4 inch cubes
1 package puff pastry (two sheets)
1 egg yolk
1 teaspoon water

TO MAKE FILLING:
Place finely chopped mushrooms in clean dishcloth and squeeze out as much moisture as possible.

Melt butter with oil in large sauté pan over medium heat. Add shallots and garlic to pan and sauté 2-3 minutes until translucent. Add mushrooms and sauté over medium-high heat for 6-7 minutes or until slightly browned.

Add sherry and reduce mixture until the liquid has evaporated. Salt and Pepper to taste, add thyme and let mixture cool.

TO ASSEMBLE WELLINGTONS:
On a lightly floured surface roll out puff pastry sheets (one at a time) to approx 1/8” thickness. With a sharp knife, cut the pastry into approx. 3” squares.

In a bowl, thoroughly mix egg yolk with water to make an egg wash.

On the middle of each pastry square, place 1 teaspoon of the cooled mushroom mixture and one cube of filet.

Brush edges of pastry with egg wash, fold pastry square in half and completely seal edges, crimping with a fork.

Place Wellingtons on a baking sheet lined with parchment paper that has been lightly sprayed with nonstick cooking spray. Just before baking, brush tops of Wellingtons with egg wash.

All seasonal recipes for TABLE developed and tested by Rhonda Schuldt
of Local Goodness.