It’s that time of year for holiday parties with family and friends. Many of us will be asked to bring an appetizer or two for a festive dinner party. Or, perhaps we’ll be hosting a cocktail party of our own.

Appetizers or hors-d’oeuvre as my spouse likes me to call them do not need to be boring or predictable. They can be elegant but simple to wow your crowd into thinking you spent all day in the kitchen.

The following is one appetizer packed with flavor to get your party started!

Mini Beef Wellington (24 pieces)

Ingredients:

2 TBSP olive oil

2 lbs beef tenderloin, cut into 24 (1″) cubes — be consistent with the size so they look alike

Kosher salt and freshly ground black pepper

10 ounces cremini mushrooms, stemmed and finely chopped

1 large shallot, finely chopped

2 sheets puff pastry (you can purchase Pepperidge Farms or Dufour frozen puff pastry and thaw before using or buy my new favorite Wewalka that is in the dairy isle next to the butter)

Directions:

  1. 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 salt and pepper. Quickly sear the beef on 2 sides until deep golden brown, about 4 minutes total. Do not overcook. Transfer to a plate to cool.
  2. Add the mushrooms and cook until beginning to brown and release liquid, about 5 minutes. Add the shallots and continue cooking until mushroom mixture dries out, is golden brown and shallots are soft, about 10 minutes. Remove from heat and let cool.
  3. Preheat the over to 400 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
  4. On a work surface, roll 1 sheet of puff pastry to a 10 by 14 inch rectangle. You can use a small amount of flour if needed. Cut the puff pastry in three lengthwise. Then, cut the long pieces into 4 even squares.
  5. Put a teaspoon-size mound of the mushroom mixture on a puff pastry square. Top the mushroom mound with a piece of the beef. Fold the ends of the puff pastry over the meat to make a round packet, covering the mixture completely.
  6. Invert and arrange the packet seam side down on the prepared baking sheet a few inches apart. Press them slightly to seal the pastry. Repeat with the remaining beef, mushrooms and pastry.
  7. Bake the Wellington packets until golden brown, about 20 to 25 minutes (depending on your oven). Once baked, remove to a serving platter and let cool about 10 minutes before serving.

I like to serve with Stonewall Kitchen’s Horseradish Cream Sauce or you can add your favorite horseradish mixture or aioli.

Enjoy! XOXO Jill

I’ll provide plenty more appetizer recipes in the weeks to come to get you through the holidays!