Ingredients
Scale
- 1 pound beef tenderloin, cut into small pieces
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 cup mushrooms, finely chopped
- 2 tablespoons Dijon mustard
- 1 package puff pastry (thawed)
- 1 egg (beaten, for egg wash)
- 1/2 cup sour cream
- 2 tablespoons prepared horseradish
- Fresh parsley, for garnish
Instructions
- Heat olive oil in a skillet, season beef with salt and pepper, and sear until browned.
- Sauté chopped mushrooms in the same skillet until golden brown.
- Combine seared beef and sautéed mushrooms in a bowl with Dijon mustard, and let cool slightly.
- Roll out puff pastry on a floured surface and cut into 4×4 inch squares.
- Place beef mixture in the center of each pastry square, fold corners over, and seal. Brush with beaten egg.
- Preheat oven to 400°F (200°C) and bake Wellingtons for 20-25 minutes until golden brown.
- Mix sour cream and horseradish in a bowl, season with salt and pepper.
- Serve Wellingtons warm with horseradish sauce on the side.
Notes
- Ensure beef is well-seasoned for maximum flavor.
- Let the Wellingtons cool slightly before serving to enhance flavor.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Carnivore