Recipe: Perfect Mini beef & mushroom sandwiches

Mini beef & mushroom sandwiches. Mini Beef Wellingtons make an impressive presentation and will be a huge hit with party guests. We love the fresh rosemary and flaky puff pastry of. Beef Wellington is one of those recipes that everyone should try once.

They make a super dinner recipe and are even great for snacks or lunch boxes. They are an open faced pie. These individual beef Wellingtons can either be served hot as a main course with veggies, or cold as a picnic treat. You can cook Mini beef & mushroom sandwiches using 11 ingredients and 8 steps. Here is how you cook it.

Ingredients of Mini beef & mushroom sandwiches

1. It's 2 tsp of crushed peppercorn and garlic rub.
2. Prepare 1 of beef strip steak, cut 1 inch thick.
3. It's 2 tbsp of butter.
4. It's 3 cup of mushrooms.
5. You need 2 clove of garlic.
6. It's 1 of salt and pepper to taste.
7. It's 3 tbsp of sour cream.
8. It's 1 tsp of horseradish.
9. You need 1 of refrigerated French bread.
10. It's 2 tbsp of grated Parmesan cheese.
11. It's 2 tbsp of chives.

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. How to make mini beef wellingtons: golden puff pastry wrapped around tender beef tenderloin, dijon mustard, mushrooms, and Mini Beef Wellingtons. I discovered this lovely starter at a wedding I attended.

Mini beef & mushroom sandwiches instructions

1. Rolls: preheat oven to 350°F. Do not unroll French bread. Slice in to 16 equal pieces. Arrange cut side down on bar pan. Finely grate Parmesan cheese over tops of dough. Bake 25 minutes or until rolls are golden brown. Remove from oven and cool completely. Slice in half.
2. Prep: slice mushrooms, press garlic, finely chop chives.
3. Heat 10 inch skillet over medium heat until hot. Sprinkle rub evenly over both sides of steak. Place steaks in skillet and cook 12-15 minutes for medium rare to medium doneness, turning once..
4. Remove steak to cutting board, let stand 15 minutes. Thinly slice on bias. Set aside.
5. In same skillet, heat to medium high until hot. Add butter, swirl to cost bottom. Add mushrooms and saute 4-5 minutes until golden brown..
6. Add garlic, saute additional 4-5 minutes or until mushrooms are tender and all liquid absorbed. Season with salt and pepper. Set aside to cool..
7. Combine sour cream and horseradish, set aside.
8. Divide steak and mushrooms onto bottoms of rolls. Top with sour cream mix and chives. Top with other half of roll.

After sampling one, I decided I had to try duplicating the recipe at home. Mini Beef Wellingtons. this link is to an external site that may or may not meet accessibility guidelines. Give the kids an eyeful of these Mini Beef Taco Bowls and they'll dig taco night even more. Beef burger with cheese and vegetables. Beef Sliders with homemade barbecue sauce.