Beef Wellington Bites with Horseradish Cream

Miniature Beef Wellingtons, perfect as an elegant appetizer. Served with a tangy horseradish cream.

Prep Time

20 minutes

Total Time

45 minutes

Calories

245 kcal

Difficulty

Medium

Equipment

4 items

Cost

£1.04/serving

Season:

🌸 Spring•☀️ Summer•🍂 Autumn

Meal Type:

Dinner•Snack•Appetiser

Cuisine:

British

Main Ingredient:

Beef

Ingredients

Servings

0.5lbBeef Tenderloin(Cut into 12 small, even pieces (about 1 inch thick))

£8.50

1tbspOlive Oil

£0.15

0.5tspSalt(or to taste)

£0.01

0.3tspBlack Pepper(or to taste)

£0.02

8ozButton Mushrooms(Finely chopped)

£1.00

1mediumShallot(Finely chopped)

£0.25

1cloveGarlic(Minced)

£0.05

1tspThyme(Fresh, chopped (or 1/2 tsp dried))

£0.10

1sheetPuff Pastry(Thawed)

£1.20

1Egg(Beaten, for egg wash)

£0.30

0.5cupHeavy Cream

£0.60

2tbspPrepared Horseradish(or more, to taste)

£0.20

0.5tspLemon Juice

£0.05

Total Cost

£12.43

£1.04 per serving

Instructions

1.
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2.
Season beef tenderloin pieces with salt and pepper.
3.
Heat olive oil in a skillet over medium-high heat. Sear the beef pieces on all sides until browned (about 1 minute per side). Remove from skillet and set aside to cool slightly.
4.
In the same skillet, add the chopped mushrooms, shallot, and garlic. Cook over medium heat until the mushrooms are softened and the liquid has evaporated (about 5-7 minutes). Stir in the thyme and season with salt and pepper. Remove from heat and let cool.
5.
On a lightly floured surface, roll out the puff pastry sheet. Cut into 12 equal squares.
6.
Place a spoonful of the mushroom mixture in the center of each puff pastry square. Top with a seared beef piece.
7.
Bring the corners of the puff pastry squares up and pinch to seal, forming small bundles. Alternatively, cut circles larger than the beef, cover the beef with the mushroom mixture and then the pastry and seal it all the way around. Brush each Wellington bite with the beaten egg.
8.
Place the Wellington bites on the prepared baking sheet and bake for 15-20 minutes, or until the puff pastry is golden brown and cooked through.
9.
While the Wellingtons are baking, prepare the horseradish cream: In a small bowl, whisk together the heavy cream, horseradish, and lemon juice. Season with salt and pepper to taste.
10.
Serve the Beef Wellington Bites warm with a dollop of horseradish cream for dipping.

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My Notes

Nutrition Information

Nutrition per serving (55g)

245 kcal / 1025 kJ

Carbs

3% of RDA

Fat

18g

26% of RDA

Protein

11g

22% of RDA

Detailed Breakdown

Fibre

1 g

3% of RDA

Sugar

1 g

1% of RDA

Sodium

210 mg

9% of RDA

Saturated Fat

8 g

40% of RDA

Chef's Tips

For a richer flavor, you can add a thin layer of pâté or Dijon mustard between the mushroom mixture and the beef.

Ensure the beef is properly seared to seal in the juices.

Don't overfill the puff pastry squares, or they may be difficult to seal.

The mushroom mixture can be made a day ahead and stored in the refrigerator.

Cooking Equipment

Oven

Stove

Baking Sheet

Food Processor (optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

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