Beef Wellington Canapés
Present bites of flavorful tenderloin atop crunchy crostini for a tea-appropriate version of traditional beef Wellington.
Ingredients
Beef Wellington Canapés
- ¼ cup olive oil divided
- 2 cups finely chopped fresh mushrooms
- 3 shallots finely chopped
- 2 tablespoons chopped fresh parsley
- 1 tablespoon minced garlic
- ½ cup dry sherry
- ½ cup heavy whipping cream
- 1 teaspoon salt divided
- ½ teaspoon ground black pepper divided
- 2 8-ounce beef tenderloin fillets
- 1 recipe Chive and Horseradish Cream recipe follows
- 1 recipe Crostini recipe follows
- Garnish: fresh chives
Chive & Horseradish Cream
- 1 3 oz Pkg Cream Cheese, softened
- 1/4 Cup sour cream
- 2 Tablespoons chopped fresh chives
- 1 Tablespoons prepared horseradish
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Crostini
- 1 8 oz French baguette
- 2 tablespoons olive oil
Instructions
Beef Wellington Canapés
- In a large sauté pan, heat 2 tablespoons olive oil over medium heat. Add mushrooms, shallots, parsley, and garlic. Cook until vegetables are tender, 4 to 5 minutes, stirring frequently.
- Add sherry, cream, ½ teaspoon salt, and ¼ teaspoon pepper. Simmer until liquid is completely absorbed, 15 to 20 minutes, stirring frequently. Remove from heat and cool slightly.
- Preheat oven to 400°.
- Line a baking sheet with parchment paper. Set aside.
- Sprinkle remaining ½ teaspoon salt and ¼ teaspoon pepper evenly on beef fillets. Set aside.
- In a medium skillet, heat remaining 2 tablespoons olive oil over medium-high heat. Cook fillets in hot oil until browned, 2 to 3 minutes per side. Transfer fillets to prepared pan.
- Bake until internal temperature of meat registers at least 145° (rare) on an instant-read thermometer, 10 to 15 minutes. Remove from oven, and let steaks rest for 2 minutes.
- Thinly slice steaks into 24 pieces.
- To assemble, spread 1 teaspoon Chive and Horseradish Cream on each Crostini. Spoon 2 teaspoons mushroom mixture on top of cream. Place a slice of beef on top of mushroom mixture.
- Garnish with additional Chive and Horseradish Cream and fresh chives, if desired.
Chive and Horseradish Cream
- In a small bowl, combine cream cheese, sour cream, chives, horseradish, salt, and pepper, stirring until combined well. Cover, and refrigerate until needed.
Crostini
- Preheat oven to 350°.
- Line a baking sheet with parchment paper. Set aside.
- Cut 24 (¼-inch-thick) slices from baguette. Brush both sides of slices with olive oil. Place on prepared pan.
- Bake for 8 minutes. Cool before using.
Notes
Crostini's can be made ahead and stored in an airtight container for 1 or 2 days.
We made these for Rich's Whisky Tasting and we used Boars Head Deli London Broil
