Mini Beef Wellington Horseradish

Mini Beef Wellington is the kind of dinner that makes any table feel like a special celebration without demanding hours in the kitchen. Each bite wraps tender steak and savory mushrooms in golden flaky pastry with a bold creamy horseradish sauce for dipping. This recipe is perfect for a date night or an elegant party yet straightforward enough for any enthusiastic home cook.

I was hooked after making these for a birthday dinner at home everyone marveled at how beautiful and delicious they turned out and now they are my go-to for special occasions

Ingredients

• Beef tenderloin steaks: choose filet mignon or a similarly tender cut for the best texture and a luxurious bite
• Olive oil: helps achieve a deep seared crust on the beef before wrapping
• Salt and pepper: enhance every layer you want to season each part
• Mushrooms: cremini or button types add earthy umami flavor chop them finely for a perfect duxelles
• Unsalted butter: gives richness and helps brown the mushrooms to a savory finish
• Dijon mustard: brushes over the beef after searing to boost savory complexity
• Puff pastry: check for all-butter varieties when possible for the flakiest finish make sure it is fully thawed
• Egg: beaten and brushed over the pastry ensures it bakes to a shiny golden brown
• Sour cream: forms the creamy and tangy base for the sauce
• Prepared horseradish: use fresh prepared for a zingy kick
• Lemon juice: brightens up the sauce and cuts through the richness
• Fresh parsley (optional): for a vibrant finishing touch
• Always opt for fresh high-quality ingredients especially the beef: a great cut makes all the difference

Instructions

Prepare the Mushrooms:

Finely chop mushrooms by hand or pulse a few times in a food processor Wipe the pan dry heat butter over medium-low add mushrooms and a pinch of salt and cook until all moisture evaporates and the mixture is deeply browned about 10 minutes this creates the classic duxelles base Let cool completely

Sear the Beef:

Pat steaks dry and season both sides generously with salt and pepper Heat olive oil in a heavy skillet over medium-high Sear steaks for one to two minutes per side until browned but still rare in the center Transfer to a plate and brush all sides with Dijon mustard

Wrap and Assemble:

Roll puff pastry to a twelve-inch square Cut in half Place half the mushroom duxelles in the center of each half Place a steak on the mushrooms Fold pastry edges over the steak trimming excess and sealing with a bit of egg wash Place seam-side down on baking sheet

Bake:

Brush tops and sides with beaten egg Bake in a preheated 400 degree oven for about 18 to 22 minutes until pastry is golden and crisp Let rest 5 minutes before serving

Make Horseradish Sauce:

Stir together sour cream prepared horseradish Dijon mustard lemon juice salt and pepper in a small bowl Taste and adjust seasoning Chill until ready to serve

Garnish and Serve:

Slice each Wellington in half top with parsley and serve with creamy horseradish sauce on the side for dipping

My favorite part is the moment you cut into the Wellington and the layers are revealed it never fails to impress my family and makes even an ordinary dinner feel extravagant Last year my partner requested these instead of cake for his birthday and I was more than happy to oblige

Storage Tips

Wrap leftovers tightly in foil or an airtight container and store in the refrigerator for up to two days To reheat place in a 300 degree oven until warmed through To help crisp up pastry again consider using a toaster oven Avoid microwaving as it makes the pastry soggy

Ingredient Substitutions

Swap beef tenderloin for sirloin if needed but be sure to slice thinner to keep it tender Portobello mushrooms give an even deeper flavor or try a mix of wild mushrooms if available If you need a lighter sauce Greek yogurt works in place of sour cream

Serving Suggestions

Serve Mini Beef Wellington with roasted seasonal vegetables for a complete meal They also pair beautifully with a simple green salad and glass of bold red wine For parties slice each Wellington into rounds for cocktail-sized bites

Cultural and Historical Context

Beef Wellington began as a show-stopping centerpiece in British cuisine named after the Duke of Wellington This mini version borrows all the decadence of the original but in a manageable easy format for today’s kitchens

Seasonal Adaptations

Top with a fresh herb salad in spring Add sautéed spinach or truffle oil for extra richness in winter Try a lighter yogurt based sauce in summer

Success Stories

These have become a tradition whenever we celebrate job news or anniversaries The individual portions make them feel like a gift on the plate Every friend I have shared them with now asks for the recipe again and again

Freezer Meal Conversion

You can assemble the uncooked Wellingtons and freeze them individually on a tray Once solid wrap tightly Store up to one month Bake from frozen adding five to ten extra minutes until the pastry is golden and the beef is cooked through

This recipe brings restaurant flair to your table with little fuss. Serve these for a night to remember and enjoy every last bite.

Common Recipe Questions

→ What cut of beef works best for this dish?

Filet mignon or beef tenderloin is ideal, providing a melt-in-your-mouth texture after roasting.

→ How do I achieve a crisp, golden pastry?

Use thawed puff pastry, brush the surface with beaten egg, and bake until it's deeply golden and flaky.

→ Can I prepare the mushroom filling in advance?

Yes, the mushroom duxelles can be made ahead and refrigerated until ready to assemble the Wellingtons.

→ How is the horseradish sauce balanced?

Sour cream and lemon juice mellow the heat of horseradish, creating a zesty, creamy flavor.

→ Can these be made ahead of time?

Assembling ahead is possible, but baking just before serving ensures a crisp pastry.

→ What sides complement this dish?

Roasted vegetables, green beans, or a simple salad pair well with these flavorful beef parcels.