Beef Wellington Canapés

Beef Wellington Canapes

Present bites of flavorful tenderloin atop crunchy crostini for a tea-appropriate version of traditional beef Wellington.

Beef Wellington Canapés
Yield: 24 canapés • Preparation: 10 minutes • Cook: 25 minutes • Bake: 15 minutes
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  1. ¼ cup olive oil, divided
  2. 2 cups finely chopped fresh mushrooms
  3. 3 shallots, finely chopped
  4. 2 tablespoons chopped fresh parsley
  5. 1 tablespoon minced garlic
  6. ½ cup dry sherry
  7. ½ cup heavy whipping cream
  8. 1 teaspoon salt, divided
  9. ½ teaspoon ground black pepper, divided
  10. 2 (8-ounce) beef tenderloin fillets
  11. 1 recipe Chive and Horseradish Cream (recipe follows)
  12. 1 recipe Crostini (recipe follows)
  13. Garnish: fresh chives
  1. 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.
  2. 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.
  3. Preheat oven to 400°.
  4. Line a baking sheet with parchment paper. Set aside.
  5. Sprinkle remaining ½ teaspoon salt and ¼ teaspoon pepper evenly on beef fillets. Set aside.
  6. 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.
  7. 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.
  8. Thinly slice steaks into 24 pieces.
  9. 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.
  10. Garnish with additional Chive and Horseradish Cream and fresh chives, if desired.
TeaTime Magazine
Chive and Horseradish Cream
Yield: ¾ cup cream • Preparation: 5 minutes
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  1. 1 (3-ounce) package cream cheese, softened
  2. ¼ cup sour cream
  3. 2 tablespoons chopped fresh chives
  4. 1 tablespoon prepared horseradish
  5. ¼ teaspoon salt
  6. ¼ teaspoon ground black pepper
  1. In a small bowl, combine cream cheese, sour cream, chives, horseradish, salt, and pepper, stirring until combined well. Cover, and refrigerate until needed.
TeaTime Magazine
Yield: 24 crostini • Preparation: 5 minutes • Bake: 8 minutes
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  1. 1 (8-ounce) French baguette
  2. 2 tablespoons olive oil
  1. Preheat oven to 350°.
  2. Line a baking sheet with parchment paper. Set aside.
  3. Cut 24 (¼-inch-thick) slices from baguette. Brush both sides of slices with olive oil. Place on prepared pan.
  4. Bake for 8 minutes. Cool before using.
  1. • These can be made ahead and stored in an airtight container for 1 to 2 days.
TeaTime Magazine
From TeaTime November/December 2011


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