Beef Wellington with Horseradish Sauce

Ingredients

  • 2 Tbsp. butter

  • 8 oz. mushrooms, minced

  • 2 Tbsp. shallots, minced

  • 2 cloves garlic, minced

  • 2 tsp. fresh parsley, minced

  • 12 oz. Swiss, grated

  • 12 oz. roast beef, thinly sliced

  • 3 Tbsp. horseradish

  • Salt & pepper

  • 2 sheets puff pastry, thawed

  • 1 egg, beaten with water

  1. Preheat oven to 400 degrees.

    Saute the mushrooms, shallots and garlic in the butter. Add the parsley, Swiss, roast beef and horseradish. Season to taste.

  2. Roll out the thawed puff pastry to approximately 11” square and cut in half diagonally to create four triangles. Divide the roast beef mixture evenly between the four. Fold over to enclose.

  3. Place the packets on a parchment-lined baking sheet. Brush each with egg wash. Bake in 400-degree oven 20-25 minutes or until they are golden brown. Serve with the sauce.

    Horseradish Cream Sauce

    • 1 C. sour cream

    • 1 ½ Tbsp. horseradish

    • 1 clove garlic, minced

    • Salt and pepper to taste

Combine all ingredients. Chill until ready to serve.

Serves 10



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