Beef Wellington Appetizer

Votes: 1

Time: 1 hour 35 minutes
Complexity: easily
Servings: 24

Nutritional value per serving:

Serving size: 1 of 14 servings
Calories 265, total fat 21 G., saturated fats 9 G., proteins 15 G., carbohydrates 5 G., fiber 1 G., cholesterol 84 mg, sodium 300 mg, sugar 2 G.

This recipe transforms classic Beef Wellington into a convenient, bite-sized appetizer: fried cubes of beef tenderloin, mushrooms, and mustard are wrapped in puff pastry, then baked until golden brown. Be careful not to overcook the beef, or the appetizer will be dry. Serve with a quick sour cream and horseradish sauce for dipping.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Beef Wellington

2 tbsp. l. olive oil
900 g beef tenderloin, cut into 24 cubes
1 large shallot, finely chopped
180 g cremini mushrooms, finely chopped (remove stems)
1 tbsp finely chopped fresh parsley
2 sheets of frozen puff pastry (500g pack), thawed
1 tbsp Dijon mustard
2 tbsp. cream with 20% fat content
1 large egg

Sour cream sauce with horseradish

1 cup sour cream
1/4 cup cream, 20% fat
1/4 cup horseradish, prepared or fresh

Ingredient Substitution Suggestions

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Recipes with similar ingredients: beef, puff pastry, Dijon mustard, Crimini mushrooms, eggs, cream, horseradish, sour cream

Cooking the dish according to the recipe:

Preheat oven to 200°C. Line a baking sheet with parchment paper.
Beef Wellington:

Heat olive oil in a large skillet over medium-high heat. Pat the beef dry with paper towels and season all sides with 1 teaspoon coarse salt and freshly ground black pepper. Briefly sear the beef on all sides until well browned, about 4 minutes total. Transfer to a plate and let cool.

Add the shallots to the skillet and reduce heat to low. Cook, stirring, until softened, about 3 minutes. Add the mushrooms and 1/4 teaspoon salt and cook until the mushrooms soften and begin to brown, about 5 minutes. Increase heat to medium and cook until the liquid has evaporated, another 5-10 minutes. Add the parsley, 1/4 teaspoon salt, and season generously with pepper. Remove the skillet from the heat and let cool.
On a work surface, roll out 1 sheet of puff pastry into a 35 x 25 cm rectangle. Place 1 tablespoon-sized mounds of the mushroom mixture on the dough, evenly distributing them in 4 rows of 3 mounds. Place a piece of beef on top of each mushroom mound. Brush the surface of the beef with Dijon mustard. Using a sharp knife, cut the dough into even squares around the filling.
In a small bowl, combine the cream and egg and brush all four edges of each puff pastry square. Working with one piece at a time, pull two opposite corners of the pastry up over each piece of beef, then fold the remaining two corners over to form a parcel. Seal tightly. Flip and place the parcel seam-side down on the prepared baking sheet and press lightly to seal. Repeat with the remaining puff pastry, mushrooms, beef, and mustard.
Bake the Wellingtons until golden brown, 25-30 minutes. Transfer to a serving platter and let cool for at least 10 minutes before serving.

Sour cream sauce with horseradish:

Meanwhile, combine the sour cream, heavy cream, horseradish, and pepper in a small bowl. Serve alongside the beef Wellington.