Beef Wellington Bites with Horseradish Cream

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

Season beef tenderloin pieces with salt and pepper.

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.

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.

On a lightly floured surface, roll out the puff pastry sheet. Cut into 12 equal squares.

Place a spoonful of the mushroom mixture in the center of each puff pastry square. Top with a seared beef piece.

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.

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.

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.

Serve the Beef Wellington Bites warm with a dollop of horseradish cream for dipping.