These Mini Beef Wellingtons with Horseradish Cream are an elegant appetizer, perfect for special occasions! Your game day crowd will love them too though!
Looking for a delicious appetizer for game day? A special occasion?
These Mini Beef Wellingtons are the perfect choice for all kinds of events. This go-to appetizer recipe is sure to be a new favorite!
I always feel like working with puff pastry is kind of daunting, but these are surprisingly easy to make! And I promise you, SO delicious!
COMMUNITY CULINARY SCHOOL OF NORTHWEST CONNECTICUT
The Mini Beef Wellington appetizer recipe I am bringing you today comes from the Community Culinary School of Northwest Connecticut. I’m excited to share this wonderful non-profit program with you, because I feel so strongly about what they are doing here in our community.
The Community Culinary School offers culinary and life skills training for motivated unemployed and underemployed individuals who are interested in food service careers. Eighty percent of the students at the school qualify for financial aid, which are paid for through donations.
Justin Elander, a professional Chef Instructor and former graduate of the program, and other volunteers work with the students, teaching professional cooking techniques, food safety, nutrition, good work habits and professionalism during the twelve week program.
As part of the program, they also offer job placement, and they have a great track record…96% of their students find jobs in the food service industry! Positions range from working in the kitchens of assisted living facilities, nursing homes, and hospitals, to high end supermarket food preparation for take out, in addition to the actual restaurant industry. It is the goal of the Community Culinary School to seek positions where benefits, insurance, and steady hours are offered, as that is important for many of their graduates.
Not only does the Community Culinary School offer training, but it also provides a valuable service to the community as well. The food that is cooked during training classes is shared with the New Milford Food Bank, which serves 150 households in our community every week. So at the same time the students are receiving training, they are also feeding the hungry in our community!
Members of the community are invited to graduation, which features hors d’oeuvres made by the students. It was at one of the graduations that I first had these Mini Beef Wellingtons. They were so good, I couldn’t stop thinking about them.
A little known fact about the Community Culinary School is that they also offer catering services, which my husband and I utilized for a get together at our home last summer. We definitely plan to use them again! The food was delicious and their prices quite reasonable. If you live locally, and have a party to cater, you should definitely check them out! Needless to say, when we catered our party, we did request these Mini Beef Wellingtons!
MINI BEEF WELLINGTONS WITH HORSERADISH CREAM
Let’s get cooking!
In a large skillet, brown the beef in one tablespoon of olive oil. Remove and keep the beef warm.
In same skillet, sauté the mushrooms and red onion in the remaining oil until tender. Add the garlic and cook for another minute. Then add the beef broth, stirring to loosen any bits from the pan.
Stir in the cream, salt and pepper. Bring the mixture to a boil and cook until liquid is almost evaporated…about 7 minutes. Stir in the beef and parsley; set aside and keep warm.
Preheat your oven to 400 degrees. On a lightly floured surface, unfold puff pastry. Roll each sheet into a 12-inch square. Cut each into 16 squares, and then place 2 tablespoons of the beef mixture in the center of the squares. Top with the remaining squares; press edges with a fork to seal.
Place the squares on parchment lined baking sheets. Cut slits in the tops; brush with egg. Bake 14-16 minutes or until golden brown.
While the mini beef wellingtons are baking, combine the horseradish ingredients in a small bowl, and mix well. Serve with the warm beef wellington squares. If you’d like, you can garnish them with chives.
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Mini Beef Wellingtons
- 2 Beef tenderloin steaks (8 ounces each), cut into small cubes
- 2 tablespoons olive oil, divided
- 1 ¼ cups chopped fresh mushrooms
- 2 tablespoons minced red onion
- 2 garlic cloves, minced
- 1/3 cup chicken or beef broth
- 1/3 cup heavy cream
- ½ teaspoon salt
- 1/8 teaspoon pepper
- 1 tablespoon minced fresh parsley
- 1 package (17.3 ounces) frozen puff pastry, thawed
- 1 egg beaten
- 1 cup sour cream
- ¼ cup mayonnaise
- 3 tablespoons horseradish
- 2 tablespoons cider vinegar
- ½ tablespoon mustard
- Salt and pepper to taste
- In a large skillet, brown beef in one tablespoon of oil. Remove and keep warm.
- In same skillet, sauté mushrooms and red onion in remaining oil until tender. Add garlic; cook 1 minute longer. Add chicken or beef broth, stirring to loosen 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.
- Preheat oven to 400 degrees. On a lightly floured surface, unfold puff pastry. Roll each sheet into a 12-inch square. Cut each into 16 squares.
- Place 2 tablespoons of beef mixture in center 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 14-16 minutes or until golden brown.
- In a small bowl combine horseradish cream ingredients; serve with appetizer. Garnish with chives if desired.