Roast Beef Wellington with Horseradish Sauce

Due to using puff pastry, the end result is beautiful and impressive, but it takes only a bit of time to prepare. Mashed potatoes or mashed cauliflower and some steamed green vegetables would be lovely additions to this special meal.

SERVINGS 4

Directions

1. Preheat oven to 400 F.

2. Melt the butter in a skillet. Add the mushrooms, shallot, garlic, and parsley. Sauté 3 to 4 minutes or until liquid from mushrooms evaporate. Remove from the heat and let cool. Place in a large bowl with shredded cheese, julienned roast beef, parsley and the horseradish. Mix well to distribute horseradish.

3. Thaw the puff pastry on the counter or in the refrigerator. Place sheet on a floured surface, then crimp together the seams. Use the rolling pin or flat sided glass to flatten seams and roll out briefly. Cut each sheet into four, smaller rectangles. Refrigerate.

4. Working with one rectangle at a time, roll out each rectangle to about 4” x 6”. Make an egg wash with the beaten egg and the water, then brush egg wash on the edges of the rectangle. Divide filling into equal portions, then place in the center of the rectangle. Fold the long edges over to that they meet, encasing the filling. Place wellington, seam-side down, on a floured surface, then press short edges together. Using a fork, crimp the short edges of the pastry together, so that they are completely sealed and decorated.

5. With the tines of a fork (or a clean pair of kitchen shears) make a decorative design on the top of the wellington, so that the steam will vent out of the pastry. (A capital “W” is a good option and easy to make with a fork…)

6. Repeat with remaining rectangles and filling. Brush a little egg wash over the completed pastries and place on a baking sheet covered with parchment or foil. Bake in preheated oven until puffed and golden, approximately 20 to 25 minutes. They should be very golden brown.

7. Meanwhile prepare horseradish sauce by mixing together the sour cream, horseradish and salt/pepper.

8. Serve hot, accompanied by Horseradish Sauce.

Ingredients

Ingredients

• 1 tablespoon(s) butter

• 1/3 pound(s) mushroom small dice

• 1 tablespoon(s) shallot minced

• 1 garlic clove minced

• 2 ounce(s) Swiss cheese Emmenthal preferred; grated

• 1 teaspoon(s) parsley, fresh minced

• 10 ounce(s) roast beef MEDIUM-RARE ONLY from deli; sliced thin and julienned

• 2 teaspoon(s) horseradish prepared

• salt and pepper to taste

• 1 puff pastry, frozen sheet

• 1 egg beaten
  1 tablespoon(s) water

Sauce

• 4 ounce(s) sour cream, light

• 1 tablespoon(s) horseradish prepared or fresh

• salt and pepper