Ingredients
Scale
- 16 ounces beef tenderloin cut into ¼-inch cubes
- 1 Tbls. olive oil
- 2 Tbls. butter
- 1 8-oz. package of baby bella mushrooms, chopped
- 2 shallots, chopped
- 2 garlic cloves, minced
- 1/3 cup chicken broth
- ½ cup heavy whipping cream
- 1 Tbls. dijon mustard
- ½ tsp. each salt and pepper
- 1 Tbls. minced fresh parsley
- 1 package (17.3 ounces or 2 sheets) frozen puff pastry, thawed
- 1 large egg, beaten
- HORSERADISH CREAM SAUCE:
- 1 cup sour cream
- ½ cup mayonnaise
- 1 tsp. white wine vinegar
- 2 Tbls. prepared horseradish
- 1 Tbls. minced chives
- ½ tsp. salt
- ¼ teaspoon pepper
Instructions
- Preheat oven to 400 degrees F. Line two large baking sheets with parchment paper.
- Heat oil in a large skillet over medium-high heat. Season beef all over with salt and pepper. Add to skillet and sear until browned approximately 5-8minutes . Remove from skillet and set aside.
- In same skillet, melt butter and add mushrooms and shallots. Saute’ until tender, approximately 5 minutes. Add garlic; cook 1 minute longer. Add chicken stock, stirring to loosen browned bits from pan. Stir in cream, dijon, 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.
- 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 paper-lined baking sheets. Cut slits in top; brush with egg. Bake 14-16 minutes or until golden brown.
- In a small bowl, combine horseradish cream ingredients; serve with appetizers.
- To Make Ahead: Freeze unbaked pastries on baking sheets until firm, then wrap and store in the freezer for up to 2 months. When ready to use, bake frozen appetizers at 400° for 16-18 minutes or until golden brown.