Beef Wellington Canapes

Beef wellington, but bitesize. The perfect holiday canapé with tender steak, crispy puff pastry, red wine mushrooms, and a horseradish cream. Delicious!

Done in 1 hour

Serves 4

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This recipe is exactly what it says on the tin - deconstructed beef wellington, the perfect bite. This takes all of the stress and time out of making a whole beef wellington, replacing the beef joint with sirloin steak.


Start by getting your mushrooms really fine - this can be done by hand or in the food processor. Transfer to a tea towel, and squeeze all of the liquid out of the mushrooms.

Add to a pan with butter, shallots, and garlic. Cook until all of the liquid has evaporated and the mushrooms are looking fairly dry. Add the splash of red wine, salt and pepper, and thyme. Cook for a further 3-5 minutes until the wine has cooked off.

In a small bowl, combine the horseradish, creme fraiche, lemon, salt, and pepper. Leave to chill

Preheat the oven to 200 C. Cut out rounds of puff pastry, place on a tray lined with greaseproof paper, and brush with egg wash. Pop in the oven for 10-15 minutes, or until light golden brown and puffed.

Rub your steak with a little bit of oil, salt, and pepper. Preheat your skillet on high with a splash of vegetable oil - make sure the pan is almost smoking.

Carefully add the steak, then flip every 30 seconds or so. I cooked mine for around 4.5 minutes for medium rare, but this depends on your preference.

Once the steak is almost done, add the butter, garlic, and thyme, and baste. Leave to rest for 10 minutes, before thinly slicing.

Assemble the canapés - puff pastry, then a small smear of the cream (to help the mushrooms stick), mushrooms, steak, more cream, and chives. Finish with lemon zest and fresh black pepper. Enjoy!

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Spencer Lengsfield

Spencer Lengsfield

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