Spice up your holiday dinner this year with these light and fluffy Beef Wellington puff pastries. You better go ahead and make a double batch because you’ll want to make plenty more for leftovers!
Mini Beef Wellington
These bite sized beef Wellington are insanely delicious. They will impress all of your friends and family. They’ll be asking you to make this beef Wellington appetizer for every gathering.
You you’ve been warned.
Also, you might want to try this Salmon Wellington recipe. It’s another unique variation of a traditional Wellington dish!
With Thanksgiving fast approaching we’re doing something a little different this year. I’m splitting the cooking with my parents (my dad does all the cooking) to make it a little less chaotic and easier on the both of us. My parents are cooking the traditional turkey, but I’m switching things up and making these tasty Beef Wellington’s with a lightened up creamy horseradish dipping sauce.
These Beef Wellington puff pastries are super easy to make and I can almost guarantee they will all be gone before the Turkey is served. Trust me, they’re that good! I’ve even thrown together a quick video on how to make Beef Wellington.
Believe it or not, this was my first time using puff pastry. I was pleasantly surprised at how easy it was to work with. You better believe that I’ll be whipping up this Beef Wellington recipe at every holiday party from here on out.
Also, I concocted a pretty tasty horseradish dipping sauce to complement the Beef Wellingtons. It’s made with greek yogurt to give it a little tang but fewer calories.
How to Make Beef Wellington
How to Make Beef Wellington
Ingredients
- ½ cup plain fat free greek yogurt
- ¼ sour cream
- 1 tsp paprika
- 1 tsp grey poupon
- 1 Tbsp horseradish
- 8 oz Tenderloin Steak
- 1 Tablespoon Olive Oil
- 1 Shallot diced
- ¾ Cup Mushrooms
- 1 Clove Garlic
- ½ cup Chicken Broth
- ½ cup Heavy Cream
- Egg wash 1 egg + 1 tbsp water whisked with a fork
- salt and pepper to taste
- Puff Pastry 16 2”x2” Squares
Instructions
- Cut steak into ½” cubes
- Brown with Olive Oil
- Saute Shallot, garlic and Mushrooms until soft in same pan as steak was browned in.
- Add chicken broth deglaze pan
- Add Heavy cream and cook until liquid is evaporated 4-5minutes
- Add steak to mushroom sauce and combined
- Scoop tablespoon of mixture onto each square of puff pastry
- Top each square with additional piece of puff pastry and crimp edges with fork
- Brush egg wash onto each piece and cut two slits in top layer of puff pastry
- Bake at 400 degrees for 12-14 minutes or until golden brown.
- Serve with horseradish sauce. Combine greek yogurt, sour cream, paprika, grey poupon, and horseradish into a small bowl. Mix well.
Video
Nutrition
This looks SO good! I love simple, beefy dishes like this, and I can’t wait to make over the holidays!
Going to try these with the kiddos! Looks yummy!
That looks yummy! My boyfriend would love this 🙂 Have to pin this for later!
So fun!
I’ve never used puff pastry either! I’m glad it seems easy!
These look amaazing! I have a feeling my hubby will eat all of them before I even get one! 🙂
Thank you!!
Have to admit I’ve never had beef wellington. Sounds great!
beautiful! Loved the video. Congrats on the new website launch, too1
Thank you Robin!
What a great way to serve beef! Pinned 🙂
Thank you!
Oh, how I wish I could find a gluten free puff pastry, b/c these look absolutely amazing!! Happy Thanksgiving!!
I’ll keep my eye out for one for you!
What a cool recipe! It’s been a holiday tradition of mine to make individual beef wellingtons for Xmas or New Years dinner. Love your version!
Thank you!
This is awesome!! I have never attempted to make anything like this before! Now I know what I am doing this Sunday.Thanks for this, pinned!
Let me know how they come out! They’re super easy to make 🙂
These look great! I love how simple they are to make thanks to puff pastry.
Thank you!!
This is a perfect recipe for family game night.