Here, flaky pastry, savory beef tenderloin and a tangy cream sauce come together for a holiday-worthy hors d’oeuvre.
—JOAN COOPER SUSSEX, WI
PREP: 45 MIN. • BAKE: 15 MIN. • MAKES: 16 APPETIZERS (1 1/2 CUPS SAUCE)
2 beef tenderloin steaks (8 ounces each), cut into 1/2-inch cubes
2 tablespoons olive oil, divided
1 1/4 cups chopped fresh mushrooms
2 shallots, chopped
2 garlic cloves, minced
1/3 cup sherry or chicken broth
1/3 cup heavy whipping cream
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon minced fresh parsley
1 package (17.3 ounces) frozen puff pastry, thawed
1 egg, beaten
HORSERADISH CREAM
1 cup sour cream
1/2 cup mayonnaise
2 tablespoons prepared horseradish
1 tablespoon minced chives
1/4 teaspoon pepper
Additional minced chives, optional
1. In a large skillet, brown beef in 1 tablespoon oil. Remove and keep warm.
2. 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.
3. 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.
4. 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 paper-lined baking sheets. Cut slits in top; brush with egg. Bake 14-16 minutes or until golden brown.
5. In a small bowl, combine horseradish cream ingredients; serve with appetizers. Garnish with additional chives if desired.
TO MAKE AHEAD Freeze unbaked pastries on baking sheets until firm, then wrap and store in the freezer for up to 2 months. When ready to use, bake frozen appetizers at 400° for 16-18 minutes or until golden brown.