ROAST BEEF WELLINGTON PACKETS WITH CREAMY HORSERADISH SAUCE
If you love beef, like my family does, then you will adore these cheesy Roast Beef pies in puff pastry, better known as Roast Beef Wellington Packets. To satisfy the hard-working appetites in my house, these meat-filled (and portable,) "hand pies" hit the spot every time.
Provided by Chef Alli
Categories Appetizer Main Course
Time 50m
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F.
- In a large saute pan or skillet over medium high heat, melt the butter. When the butter is sizzling a bit, add the mushrooms and garlic, cooking for 2-3 minutes or until the mushrooms are softened slightly and the garlic is fragrant; remove from heat and let the mushroom mixture cool slightly.
- Meanwhile, in a large mixing bowl, gently toss the chopped roast beef and cheese together, then add the semi-cooled mushroom mixture and toss once more.
- Unwrap the puff pastry and lay one sheet out onto a very lightly floured work surface. Using a rolling pin, roll out the puff pastry to about 12" x 12" in size, then cut the puff pastry sheet in half diagonally to create two triangles.
- Mound one quarter of the prepared roast beef filling onto one side of a puff pastry triangle, leaving about 1/2" of space around the outer edge of the triangle; fold the dough over the filling. to create a smaller triangular packet. Using a fork, press the edges of the dough together to seal the packet tightly; place the packet on a greased baking sheet, then lightly brush the packet with egg wash. Repeat with the remaining puff pastry dough and filling to create a total of 4 large beef packets.
- Bake the roast beef packets, uncovered, on the center rack of the preheated oven for 15-20 minutes, or until the packets are nicely golden brown, puffy and hot throughout.
- Serve warm, with the prepared horseradish sauce on the side for dipping.
ROAST BEEF WELLINGTON BITES WITH HORSERADISH DIPPING SAUCE
These Roast Beef Wellington Bites are an easy yet impressive appetizer recipe for any get together. You have to try with this healthier horseradish dip!
Provided by Sinful Nutrition
Categories appetizer
Time 55m
Number Of Ingredients 10
Steps:
- In a large skillet, heat oil over medium-low heat.
- Add mushrooms and cook for 8-10 minutes, until softened and browned.
- While mushrooms are cooking, remove puff pastry from freezer, and preheat oven to 400°F.
- Lightly grease 2 baking sheets with cooking spray, and set aside.
- Cut each sheet of puff pastry into 9 even squares.
- In a medium bowl, mix together greek yogurt, mayonnaise, horseradish, and black pepper. Refrigerate until ready to serve.
- Add 9 puff pastry squares to each prepared baking sheet, and add ½ tablespoon of mushrooms to the middle of each square.
- Roll each piece of roast beef into a bite-size shape, and add on top of mushrooms.
- Top with a piece of swiss cheese.
- Wet finger tips with water, and fold corners of each puff pastry square into the middle to form a circle.
- Place each pastry with folds facing down on baking sheet.
- Pierce each with a fork, and lightly brush with olive oil.
- Bake in preheated oven for 20-30 minutes, or until golden brown.
- Serve warm or room temperature with prepared dipping sauce.
Nutrition Facts : ServingSize 1 bite + 1 T dipping sauce, Calories 232 calories, Sugar 1, Sodium 276, Fat 16, SaturatedFat 3, UnsaturatedFat 13, Carbohydrate 14, Fiber 1, Protein 8, Cholesterol 16
ROAST BEEF HORSERADISH SAUCE
This is an amazing dipping sauce for roast beef. It's got a kick to it, but it's creamy and delicious. Garnish with additional fresh dill, if you like.
Provided by Annie's Recipes
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 27
Number Of Ingredients 6
Steps:
- Stir sour cream, mayonnaise, horseradish, dill, lemon juice, and salt together in a bowl until smooth.
Nutrition Facts : Calories 96.2 calories, Carbohydrate 1.3 g, Cholesterol 10.6 mg, Fat 10.1 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 3.2 g, Sodium 68.1 mg, Sugar 0.3 g
ROAST BEEF HORSERADISH ROLL-UPS
I make a batch of these roll-ups on Sunday and give them to the hubby and kids in their lunches throughout the week. They are also great to put out for parties!
Provided by Tinker802
Categories Main Dish Recipes Sandwich Recipes Wraps and Roll-Ups
Time 4h20m
Yield 12
Number Of Ingredients 7
Steps:
- Beat the cream cheese, horseradish, and mustard together in a bowl until well blended.
- Spread a thin layer of the cream cheese mixture over each tortilla. Arrange spinach leaves evenly over the tortillas. Place two slices of roast beef over the cream cheese. Sprinkle with Cheddar cheese, dividing evenly between tortillas. Starting at one end, gently roll up each tortilla into a tight tube. Wrap with aluminum foil or plastic wrap to keep the rolls tight. Refrigerate at least 4 hours.
- To serve for lunch, unwrap and slice into 2 or 3 pieces. Only cut the rolls you will be using that day so the others do not dry out. To serve for parties, unwrap and slice the rolls diagonally into 1 inch sections, and arrange on a serving platter.
Nutrition Facts : Calories 551.3 calories, Carbohydrate 64.4 g, Cholesterol 52.8 mg, Fat 17.2 g, Fiber 4.3 g, Protein 32.3 g, SaturatedFat 6.9 g, Sodium 1789 mg, Sugar 4.1 g
BEEF WELLINGTON APPETIZERS
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
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.
ROSE BEEF BITES WITH HORSERADISH CREAM
Provided by Angel Adoree
Categories Beef Cocktail Party Wedding Horseradish Party
Yield Makes 18
Number Of Ingredients 8
Steps:
- 1 Preheat the oven to 350°F. Slice the baguette into 18 thin circles. Brush both sides of each slice with melted butter. Place the baguette circles on a baking sheet and toast them in the oven for about 7-10 minutes, turning halfway through, until brown, then let cool.
- 2 To make the horseradish cream, combine the crème fraîche or sour cream with the horseradish and season to taste. When the baguette circles have cooled, place a spoonful of horseradish cream on top of each one.
- 3 Cut each slice of beef in half lengthwise, then roll it up to form a pretty rose spiral. Place a roll of beef on top of each baguette circle, then garnish with watercress leaves.
MINI BEEF WELLINGTONS
I discovered this lovely starter at a wedding I attended. After sampling one, I decided I had to try duplicating the recipe at home. I think my version is a bit easier and faster to prepare, but just as elegant in appearance and just as crowd-pleasing.-Annie De La Hoz, Delta, Colorado
Provided by Taste of Home
Categories Appetizers
Time 2h15m
Yield 40 appetizers.
Number Of Ingredients 11
Steps:
- In a Dutch oven, brown roast on all sides in 4 tablespoons butter. Pour 1/2 cup broth and 1/2 cup wine over roast. Cover and bake at 325° for 1-1/4 to 1-1/2 hours or until tender. Remove roast and cool slightly; shred meat with two forks., In a small skillet, saute mushrooms in 2 tablespoons butter until tender. Add garlic; cook 1 minute longer. Stir in parsley; set aside. , In a large saucepan, bring remaining broth and 1 tablespoon butter to a boil. Combine cornstarch and remaining wine until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the meat, mushroom mixture, salt and pepper., Press each biscuit into a 4-in. circle. Place 2 tablespoons meat mixture on half of each circle. Bring edges of biscuit over mixture and pinch seam to seal. Place on greased baking sheets. Bake at 400° for 15-20 minutes or until golden brown. Melt remaining butter; brush over appetizers.
Nutrition Facts : Calories 296 calories, Fat 16g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 678mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 1g fiber), Protein 11g protein.
MINI BEEF WELLINGTON BITES
Provided by Jeff Mauro, host of Sandwich King
Categories appetizer
Time 1h40m
Yield 20 pieces
Number Of Ingredients 22
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
- To the bowl of a food processor, add the mushrooms, garlic, shallots and thyme. Pulse until finely chopped.
- To make the duxelles, in a large skillet over medium heat, melt the butter. Add the mushroom mixture and sherry and cook, stirring occasionally, until the liquid released from the mushrooms has mostly evaporated, 7 to 8 minutes. Season with salt and pepper, then transfer to a sheet pan or large bowl. Refrigerate until cool.
- On a lightly floured surface, roll the pastry sheet into a 10- by-12-inch rectangle. Cut into twenty 2 1/2-inch squares. Place the squares on the prepared baking sheet about an inch apart. Prick each square all over with a fork (leaving about a half inch from each edge untouched).
- In a small bowl, beat the egg and 1 tablespoon water together. Use a pastry brush to brush the top of each square of pastry with the egg wash. To each square, add one piece of prosciutto, then gently press 1 heaping teaspoon of the duxelles into the center. Bake until the puff pastry is golden brown, about 15 minutes.
- Heat the oil in a medium skillet over high heat. Sprinkle the beef cubes with a large pinch of salt and a few grinds of black pepper and toss with the mustard. Add to the skillet and cook until browned all over, 4 to 5 minutes.
- Transfer the pastries to a platter, then add one piece of beef to the center of each pastry, gently pressing down to nestle the beef into the pastry. Drizzle with the Horseradish Sauce, then garnish with the chives.
- In a medium bowl, mix together the mayo, sour cream, horseradish, honey and mustard. Taste and season with salt and pepper.
BITE-SIZE BEEF WELLINGTONS
Here's the classic beef Wellington transformed into an adorable (and delectable) hors d'oeuvre. Served with horseradish cream sauce, they are a nostalgic treat.
Provided by Food Network Kitchen
Categories appetizer
Time 1h35m
Yield 24 pieces plus 1 1/2 cups sauce
Number Of Ingredients 14
Steps:
- For the beef Wellingtons: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Heat the olive oil in a large skillet over medium-high heat. Pat the beef dry with a paper towel and season all sides with 1 teaspoon kosher salt and a generous grind of black pepper. Quickly sear the beef on all sides until well browned, about 4 minutes total. Transfer to a plate to cool.
- Add the shallot to the skillet and reduce the heat to low. Cook, stirring, until softened, about 3 minutes. Add the mushrooms and 1/4 teaspoon salt and cook until the mushrooms have softened, begun to brown and released their liquid, about 5 minutes. Raise the heat to medium and cook until the liquid has evaporated, 5 to 10 minutes more. Stir in the parsley, 1/4 teaspoon salt and a generous grind of black pepper. Remove the skillet from the heat and let cool.
- On a work surface, roll 1 sheet of puff pastry into a 14-by-10-inch rectangle. Put teaspoon-sized mounds of the mushroom mixture on the pastry, evenly spacing them in 4 rows of 3. Top each mushroom mound with a piece of beef. Brush the tops of the beef with the Dijon mustard. With a sharp knife, cut the pastry into even squares around the fillings.
- In a small bowl, whisk together the cream and egg and brush all four edges of the puff pastry squares with the egg mixture. Working one at a time, pull 2 opposite corners of pastry up over each beef piece, then fold the remaining 2 corners over the top to make a packet. Seal tightly. Invert and arrange the packets seam-side down on the prepared baking sheet and press them lightly to seal the pastry. Repeat with the remaining puff pastry, mushrooms, beef, and mustard.
- Bake the Wellingtons until golden brown, 25 to 30 minutes. Remove to a serving platter and let cool at least 10 minutes before serving.
- For the horseradish cream sauce: Meanwhile, stir together the sour cream, light cream, horseradish and pepper in a small bowl. Serve alongside the beef Wellingtons.
ROAST BEEF WITH HORSERADISH MUSTARD SAUCE
Make and share this Roast Beef With Horseradish Mustard Sauce recipe from Food.com.
Provided by Lizzie Rodriquez
Categories Asian
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees.
- To prepare roast beef, combine first four ingredients; rub over roast. Place roast on a broiler coated with cooking spray. Insert a meat thermometer into the thickest portion of the roast. Bake at 450 for 20 minutes.
- Reduce over temperature to 300 degrees (do not remove roast from oven); bake an additional 40 minutes of until thermometer reads 140 degrees (medium rare). Place roast on a cutting board; cover loosely with foil. Let stand 15 minutes. (Temperature of roast will increase 5 degrees on standing.) Cut roast against grain into thin slices.
- To prepare sauce, combine horseradish, mustard, and vinegar. Serve with roast beef.
Nutrition Facts : Calories 297.2, Fat 18, SaturatedFat 7, Cholesterol 102.2, Sodium 619, Carbohydrate 3.9, Fiber 1.2, Sugar 1.6, Protein 28.7
HOT ROAST BEEF SANDWICH WITH HORSERADISH AND CHEDDAR CHEESE
Hot roast beef, mature cheddar cheese, and a buttery horseradish-dijon sauce combine for this delectable baked sandwich combination that is served on soft Kaiser rolls!! A classic! Perfect for luncheons or entertaining, or packed into picnic lunches; great served warm, or at room temperature. Use as much roast beef and cheddar cheese as you like! Sandwiches are easily made up in advance and individually wrapped in foil, then refrigerated or frozen (use a freezer bag) for later use. Defrost overnight in the fridge, then bake as directed. Or, if frozen, bake at 300 F for about 1/2 hour until warm. Enjoy!
Provided by BecR2400
Categories Lunch/Snacks
Time 40m
Yield 6 Sandwiches, 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350F degrees.
- In a small bowl mix together the butter, Dijon, horseradish, Worcestershire sauce, and chopped onion.
- Spread generously onto both (inner) sides of the split kaiser rolls.
- Place two slices of roast beef and one slice of cheddar cheese into each kaiser roll, and replace tops.
- Wrap each sandwich in a square of foil, sealing carefully. At this point sandwiches may be baked right away, or refrigerate or freeze (use a freezer bag) for later use.
- Bake in a preheated 350 F oven for 15-20 minutes, until hot. If frozen, bake at 300 F for about 25-30 minutes, until heated through.
- Serve hot, or at room temperature. Good with a side of soup or salad, with fresh fruit for dessert.
Nutrition Facts : Calories 308.8, Fat 17.9, SaturatedFat 10.1, Cholesterol 40.7, Sodium 463.3, Carbohydrate 31.3, Fiber 1.6, Sugar 1.7, Protein 6
BEEF BITES WITH CREAMY HORSERADISH SAUCE
Here's one way to make 'em glad they came to your party! How many other hosts would serve roast beef nibbles with creamy horseradish sauce?
Provided by My Food and Family
Categories Sauces & Condiments
Time 20m
Yield Makes 24 servings, 1 appetizer each.
Number Of Ingredients 5
Steps:
- Mix sour cream and horseradish.
- Spread each toast slice with 1 tsp. of the sour cream mixture; top with 1 or 2 beef strips.
- Top evenly with the sour cream mixture; sprinkle with onions.
Nutrition Facts : Calories 110, Fat 4 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 25 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g
ROAST BEEF WITH HORSERADISH SAUCE
Fiery horseradish sauce is a classic companion to roast beef. After the beef finishes cooking, let it stand at room temperature for at least ten minutes before carving. Keep in mind it will continue to cook after it has been removed from the oven.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 1h
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Sprinkle beef with 1/2 teaspoon salt, and season with pepper. Heat oil in a large ovenproof saute pan over high heat until hot but not smoking. Add beef; brown on all sides, about 5 minutes total. Remove pan from heat.
- Place onion halves in pan, cut sides down. Transfer pan to oven. Cook beef and onions until an instant-read thermometer inserted into center of beef registers 140 degrees (for medium-rare), 35 to 40 minutes. Transfer beef to a wire rack set over a rimmed baking sheet, and let stand 10 minutes before carving. Reserve onions.
- Stir together sour cream, horseradish, lemon juice, 1/4 teaspoon salt, and pepper to taste in a small bowl. Serve beef with horseradish sauce and roasted onions.
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