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Mini Beef Wellington with Creamy Horseradish Sauce Recipe

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★★★★★

4.7 from 115 reviews

Mini Beef Wellington with Creamy Horseradish Sauce is a sophisticated and delicious appetizer or entrée featuring tender seared beef tenderloin coated with savory mushroom duxelles, wrapped in flaky puff pastry, and baked to golden perfection. Served with a zesty, creamy horseradish sauce, this dish combines rich flavors and elegant presentation perfect for special occasions or impressing guests.

Ingredients

Scale

For the Mini Beef Wellingtons:

  • 2 beef tenderloin steaks (about 6 oz each)
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • 8 oz mushrooms (cremini or button), finely chopped
  • 2 tablespoons unsalted butter
  • 2 tablespoons Dijon mustard
  • 1 sheet puff pastry (about 12×12 inches), thawed if frozen
  • 1 egg, beaten (for egg wash)

For the Creamy Horseradish Sauce:

  • ½ cup sour cream
  • 2 tablespoons prepared horseradish
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • Salt and pepper, to taste

Optional Garnish:

  • Fresh parsley, finely chopped
  • Extra horseradish sauce, for serving

Instructions

  1. Prepare and Sear the Beef: Season the beef tenderloin steaks generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat until hot. Add the steaks and sear for 2-3 minutes on each side until nicely browned but not cooked through. Remove from the skillet and let cool slightly.
  2. Coat Beef with Mustard and Chill: Brush each cooled steak evenly with Dijon mustard. Place the coated steaks in the refrigerator for 15-20 minutes to firm up, which helps maintain shape during assembly.
  3. Make the Mushroom Duxelles: Finely chop the mushrooms. In a skillet, melt the butter over medium heat. Add the mushrooms and cook for 10-15 minutes, stirring occasionally until the moisture evaporates and the mixture is dry and thick. Season with salt and pepper to taste. Remove from heat and allow to cool completely.
  4. Roll and Cut Puff Pastry: On a lightly floured surface, roll out the puff pastry sheet to a sufficient size and cut into 8 equal squares.
  5. Assemble the Mini Wellingtons: Place a spoonful of mushroom duxelles in the center of each pastry square, spreading evenly while leaving about 1 inch border. Place a chilled, mustard-coated beef fillet on top. Fold pastry corners over the beef and pinch edges to seal completely. Place seam-side down on a parchment-lined baking sheet.
  6. Brush with Egg Wash: Brush the tops of the wrapped Wellingtons with beaten egg to ensure a golden, glossy finish during baking.
  7. Bake the Mini Wellingtons: Preheat the oven to 400°F (200°C). Bake the Wellingtons for 25-30 minutes until pastry is puffed and golden brown and beef reaches desired doneness (medium-rare about 130°F / 54°C internal temperature).
  8. Rest the Mini Wellingtons: Remove from oven and allow to rest for 5-10 minutes to let juices redistribute before serving.
  9. Prepare the Creamy Horseradish Sauce: In a small bowl, combine sour cream, prepared horseradish, Dijon mustard, fresh lemon juice, salt, and pepper. Stir until smooth and well blended.
  10. Garnish and Serve: Garnish the mini Beef Wellingtons with finely chopped fresh parsley. Serve on a platter with the creamy horseradish sauce on the side for dipping or drizzling. Enjoy immediately.

Notes

  • For best results, use high-quality beef tenderloin steaks such as filet mignon for tenderness.
  • Chilling the mustard-coated beef before wrapping helps maintain shape during baking.
  • Ensure the mushroom duxelles are well cooked and moisture evaporated to prevent soggy pastry.
  • Use an instant-read thermometer to check beef doneness to avoid overcooking.
  • The horseradish sauce can be adjusted in spiciness by adding more or less prepared horseradish according to taste.
  • Mini Wellingtons can be assembled ahead and refrigerated before baking for convenience.

Keywords: Mini Beef Wellington, beef tenderloin, mushroom duxelles, puff pastry, horseradish sauce, appetizer, elegant dinner, party food

Find it online: https://heutigemahlzeiten.com/mini-beef-wellington-with-creamy-horseradish-sauce-recipe/