MINI BEEF WELLINGTONS with HORSERADISH CREAM SAUCE

(Makes about 18-22 pieces)

340 g – Tenderloin Steak, 1.5” cubed

2 Tbsps – Canola Oil (divided)

1 pint or 227g – Cremini Mushrooms

1 – Shallot or ½ small Onion, minced

1 tsp – Garlic, minced

3 sprigs – Thyme, fresh, minced

¼ Cup – White Wine, Sherry or Vermouth

1 tsp – Dijon Mustard

2 sheets – Puff Pastry

1 large – Egg, whisked (for egg wash)

To taste – Salt and Pepper

Horseradish Cream Sauce

¼ Cup – Horseradish, extra hot

¼ Cup – Sour Cream, full fat

Method:

Mini Beef Wellington:

1. Pat cubed steak chunks dry with paper towel and generously season with salt and pepper.
2. Heat a large non-stick pan or cast-iron skillet over medium high heat.
3. Add first half of oil, and once oil is hot (it’ll be shimmering), add seasoned beef chunks to pan, searing all sides (about 15-20 seconds per side, leaving steak about 80% uncooked).
4. Transfer steak chunks to a plate and place in fridge to chill.

Mushroom Duxelles:

5. In a food processor, blend mushrooms until they’re fine, like a paste. Scrape sides as necessary so there are no large pieces remaining.
6. Using the same pan as the steak, heat over medium heat and add second portion of canola oil. Once hot, add mushrooms and finely minced onion. Cook for about 5 minutes, stirring occasionally. Add garlic and thyme and a generous pinch of salt and pepper.
7. Continue cooking for another 3-4 minutes. If bottom of the pan appears to be burning, add the alcohol to release the burnt bits from the bottom of the pan. Continue to cook until the mixture seems quite dry and almost crumbly. Transfer mixture to a small plate and place in fridge to chill. (This should yield about ½ cup.)
8. Once cooled, mix in Dijon mustard until evenly combined.

Assembly:

9. Using a knife or a pizza roller, slice puff pastry into roughly 2” x 3” squares. They should be just big enough to wrap around the chunks of steak.
10. Spread a thin layer of the Mushroom Duxelles in the center of one square of puff pastry, leaving about ½ cm around all edges bare. Using your finger or a pastry brush, wash the top edge of the square using the egg wash.
11. Place one piece of steak in the top half of the square, and grabbing the bottom edge, roll up and over the steak, sealing where you’ve egg washed. Use your fingers to crimp all edges closed. (Tip: You can use more egg wash to seal or cut off any excess trim).
12. Repeat with remaining chunks of steak.
13. Once all wellingtons are assembled, egg wash all sides and place on a parchment lined sheet pan and season the tops with a pinch of salt. Chill while oven preheats.
14. Heat oven to 400F.
15. While oven is preheating, mix the horseradish and sour cream. Cover and chill until required.
16. Once oven is hot, bake Wellingtons for about 14-16 minutes until puff is golden brown.
17. Allow Wellingtons to cool for 5 minutes and serve with the Horseradish Cream Sauce.

– Curated by Chef Anna Hymers for the December 2025 edition of Cattle Country.