Ingredients
Scale
Before we dive into the cooking process, let’s gather our ingredients. Here’s what you’ll need to create these scrumptious Mini Beef Wellington Bites with Horseradish Cream:
- 1 pound of beef tenderloin, trimmed and cut into small cubes
- 1 sheet of puff pastry, thawed
- 1 tablespoon olive oil
- 1 cup mushrooms, finely chopped
- 2 tablespoons Dijon mustard
- Salt and pepper to taste
- 1 egg, beaten (for egg wash)
- For the horseradish cream:
- ½ cup sour cream
- 2 tablespoons prepared horseradish
- 1 teaspoon lemon juice
- Salt to taste
Instructions
- Heat olive oil in a skillet, sear beef cubes for 2-3 minutes, then cool.
- Cook chopped mushrooms in the same skillet until tender, then cool.
- Roll out puff pastry on a floured surface and cut into 3-inch squares.
- Spread Dijon mustard on each square, add mushroom mixture and seared beef, fold, seal, and brush with egg.
- Preheat oven to 400°F (200°C), bake bites for 20-25 minutes until golden brown.
- Mix sour cream, horseradish, lemon juice, and salt for horseradish cream.
Notes
- Ensure the beef is well-seared for optimal flavor.
- Chill the mushroom mixture to prevent the pastry from getting soggy.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Carnivore