Beef Wellington Appetizers

“Flaky puff pastry, savoury beef tenderloin and tangy horseradish cream easily come together for positively holiday-worthy hors d’oeuvres.” —Joan Cooper, Sussex, Wisconsin

Beef Wellington Appetizers PhotoPhoto: Taste of Home
Servings Prep Time Cook Time
16appetizers (1-1/2 cups sauce) 45minutes 15minutes
Servings Prep Time
16appetizers (1-1/2 cups sauce) 45minutes
Cook Time
Portions: appetizers (1-1/2 cups sauce)
Portions: appetizers (1-1/2 cups sauce)
  1. In a large skillet, brown beef in 1 tablespoon oil. Remove and keep warm.
  2. In same skillet, saute mushrooms and shallots in remaining oil until tender. Add garlic; cook 1 minute longer. Add sherry, stirring to loosen browned bits from pan. Stir in cream, salt and pepper. Bring to a boil; cook until liquid is almost evaporated, about 7 minutes. Stir in beef and parsley; set aside and keep warm.
  3. Preheat oven to 400°. On a lightly floured surface, unfold puff pastry. Roll each sheet into a 12-in. square. Cut each into 16 squares.
  4. Place 2 tablespoonfuls of beef mixture in center of half of squares. Top with remaining squares; press edges with a fork to seal. Place on parchment-lined baking sheets. Cut slits in top; brush with egg. Bake until golden brown, 14-16 minutes.
  5. In a small bowl, combine horseradish cream ingredients; serve with appetizers. Garnish with additional chives if desired.
Recipe Notes

To Make Ahead: Freeze unbaked pastries on baking sheets until firm, then wrap and store in the freezer for up to 2 months. When ready to use, bake frozen appetizers at 400° for 16-18 minutes or until golden brown.

Nutrition Facts
1 appetizer: 315 calories, 22g fat (6g saturated fat), 45mg cholesterol, 231mg sodium, 19g carbohydrate (1g sugars, 2g fibre), 10g protein.