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Beef Wellington Canapés

Present bites of flavorful tenderloin atop crunchy crostini for a tea-appropriate version of traditional beef Wellington.
Prep Time 35 minutes
Cook Time 23 minutes
Total Time 58 minutes

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