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MINI BEEF WELLINGTONS
The District Culinary Edifice offers culinary and animation skills breeding for actuated idle and underemployed individuals who are fascinated in matter tableware careers. Cardinal pct of the students at the edifice specify for financial aid, which are postpaid for through donations.
Ingredients
- 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
Horseradish Cream
- 1 cup sour cream
- ¼ cup mayonnaise
- 3 tablespoons horseradish
- 2 tablespoons cider vinegar
- ½ tablespoon mustard
- Salt and pepper to taste
Instructions
1. In a large skillet, brown beef in one tablespoon of oil. Remove and keep warm.
2. 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.
3. 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.
4. 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.
5. In a small bowl combine horseradish cream ingredients; serve with appetizer. Garnish with chives if desired.
