Beef Wellington Appetizers

• 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 large egg, beaten
• 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 400u0b0. 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-lined
5. . Cut slits in top; brush with egg. Bake until golden brown, 14-16 minutes.
6. In a small bowl, combine horseradish cream ingredients; serve with appetizers. Garnish with additional chives if desired.

beef tenderloin, olive oil, fresh mushrooms, shallots, garlic, sherry, heavy whipping cream, salt, pepper, parsley, pastry, egg, sour cream, mayonnaise, horseradish, chives, pepper, chives

Taken from www.tasteofhome.com/recipes/beef-wellington-appetizers/ (may not work)