Best 2 Beef Wellington Appetizers Recipes

Indulge in the epitome of culinary elegance with our curated collection of beef Wellington appetizers, perfect for elevating any occasion. Savor the rich flavors of tenderloin wrapped in flaky puff pastry, complemented by exquisite fillings and tantalizing sauces. From classic to contemporary interpretations, our recipes showcase the versatility of this iconic dish.

Embark on a culinary journey with our classic beef Wellington bites, featuring succulent tenderloin wrapped in a delicate pastry crust. Elevate your taste buds with our wild mushroom and truffle variation, where earthy flavors dance on your palate. For a touch of luxury, try our foie gras and black truffle-infused beef Wellington, a symphony of decadence.

Experience a unique twist with our Asian-inspired beef Wellington, where tenderloin meets the vibrant flavors of hoisin and ginger. Vegetarians can delight in our creative portobello mushroom Wellington, a meatless marvel that delivers on both flavor and texture. And for a touch of rustic charm, our mini beef Wellington Yorkshire puddings offer a delightful combination of crispy and savory.

Each recipe is meticulously crafted to ensure a perfect balance of flavors and textures, transforming simple ingredients into extraordinary culinary creations. Whether you're hosting an intimate gathering or preparing a feast for a special occasion, our beef Wellington appetizers will leave a lasting impression on your guests.

Let's cook with our recipes!

BEEF WELLINGTON APPETIZERS

Beef Wellington Appetizers image

Flaky puff pastry, savory beef tenderloin and tangy horseradish cream easily come together for positively holiday-worthy hors d'oeuvres. -Joan Cooper, Sussex, Wisconsin

Provided by Taste of Home

Categories Appetizers

Time 1h

Yield 16 appetizers (1-1/2 cups sauce).

Number Of Ingredients 19

Ingredients

2 beef tenderloin steaks (8 ounces each), cut into 1/2-inch cubes
2 tablespoons olive oil, divided
1-1/4 cups chopped fresh mushrooms
2 shallots, chopped
2 garlic cloves, minced
1/3 cup sherry or chicken broth
1/3 cup heavy whipping cream
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon minced fresh parsley
1 package (17.3 ounces) frozen puff pastry, thawed
1 large egg, beaten
HORSERADISH CREAM:
1 cup sour cream
1/2 cup mayonnaise
2 tablespoons prepared horseradish
1 tablespoon minced chives
1/4 teaspoon pepper
Additional minced chives, optional

Steps:

In a large skillet, brown beef in 1 tablespoon oil. Remove and keep warm., In same skillet, saute mushrooms and shallots in remaining oil until tender. Add garlic; cook 1 minute longer. Add sherry, stirring to loosen browned 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°. On a lightly floured surface, unfold puff pastry. Roll each sheet into a 12-in. square. Cut each into 16 squares. , Place 2 tablespoonfuls of beef mixture in center of half 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 until golden brown, 14-16 minutes. , In a small bowl, combine horseradish cream ingredients; serve with appetizers. Garnish with additional chives if desired.

Nutrition Facts : Calories 315 calories, Fat 22g fat (6g saturated fat), Cholesterol 45mg cholesterol, Sodium 231mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 2g fiber), Protein 10g protein.

BEEF WELLINGTON APPETIZERS

Beef Wellington Appetizers image

Very impressive appetizer. Quite a few steps to make, but can be assembled ahead of time (unbaked) and frozen up to 2 weeks.

Provided by Kathy

Categories Meat

Time 6h

Yield 40 serving(s)

Number Of Ingredients 21

Ingredients

2 tablespoons red wine vinegar
6 tablespoons olive oil
1 teaspoon Dijon mustard
1 teaspoon lemon juice
1/8 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 dash cayenne pepper
16 ounces beef tenderloin, cut into bite-size pieces
2 tablespoons butter
1/4 cup chopped shallot
3 cups chopped mushrooms
salt
pepper
6 tablespoons butter, melted
20 sheets phyllo pastry sheets
3 egg yolks
3 tablespoons lemon juice
1 pinch salt
1/2 cup butter, melted and heated to boiling
1 teaspoon tarragon

Steps:

Early in the day, prepare the marinade: In a small bowl, whisk together the marinade ingredients. Pour over beef pieces and chill 4 hours.
In a medium skillet, melt butter over medium heat. Add shallots and mushrooms, cooking 5 minutes. Season with salt and pepper. Remove from heat and cool to room temperature.
Thaw phyllo pastry sheets.
Bearnaise Sauce: In a blender, combine egg yolks, lemon juice, and salt. While bender is running, add 1/2 cup hot melted butter in a steady stream and continue blending until thickened. Pour into a small bowl and whisk in tarragon.
Heat oven to 375°F.
Drain marinated beef pieces.
Melt remaining 6 T butter. Cut phyllo sheets lengthwise into four 3" strips. Cover with plastic wrap and a damp towel to prevent drying. Working with two stacked strips at a time, brush top strip with butter and place1 piece of beef and a heaping teaspoon of mushroom mixture 1/2 inch from one end. Fold diagonally to enclose filling and continue folding to form a triangle-shaped packet.
May be wrapped tightly and frozen at this point for up to 2 weeks.
Place seam-side down on baking sheet. Brush lightly with butter. Bake 10 minutes or until golden brown.
Brush with Bearnaise sauce.

Tips:

Choose the right cut of beef: Tenderloin is the classic choice for beef Wellington, but you can also use top sirloin or filet mignon. Make sure the meat is trimmed of fat and cut into even-sized pieces.
Season the beef well: Season the beef with salt, pepper, and any other desired spices before cooking. This will help to enhance the flavor of the meat.
Cook the beef to perfection: The beef should be cooked to medium-rare or medium, depending on your preference. This will help to keep the meat tender and juicy.
Wrap the beef in prosciutto: Prosciutto adds a salty, savory flavor to the beef. It also helps to keep the meat moist during cooking.
Wrap the beef in puff pastry: Puff pastry is a light, flaky pastry that is perfect for wrapping beef Wellington. Make sure the pastry is completely thawed before using.
Chill the beef Wellington before baking: Chilling the beef Wellington before baking helps to firm up the pastry and prevent it from becoming too soggy.

Conclusion:

Beef Wellington appetizers are a delicious and elegant way to start a special meal. They are perfect for parties or special occasions. With a little planning and effort, you can make these appetizers at home. Just be sure to follow the tips above to ensure that your beef Wellington appetizers turn out perfectly.

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