One Bite Wonders Beef With Horseradish Recipes

ROSE BEEF BITES WITH HORSERADISH CREAM

Steps:

• 1 Preheat the oven to 350°F. Slice the baguette into 18 thin circles. Brush both sides of each slice with melted butter. Place the baguette circles on a baking sheet and toast them in the oven for about 7-10 minutes, turning halfway through, until brown, then let cool.
• 2 To make the horseradish cream, combine the crème fraîche or sour cream with the horseradish and season to taste. When the baguette circles have cooled, place a spoonful of horseradish cream on top of each one.
• 3 Cut each slice of beef in half lengthwise, then roll it up to form a pretty rose spiral. Place a roll of beef on top of each baguette circle, then garnish with watercress leaves.

BITE-SIZE BEEF WELLINGTONS

Steps:

• For the beef Wellingtons: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• 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 1 teaspoon kosher salt and a generous grind of black pepper. Quickly sear the beef on all sides until well browned, about 4 minutes total. Transfer to a plate to cool.
• Add the shallot to the skillet and reduce the heat to low. Cook, stirring, until softened, about 3 minutes. Add the mushrooms and 1/4 teaspoon salt and cook until the mushrooms have softened, begun to brown and released their liquid, about 5 minutes. Raise the heat to medium and cook until the liquid has evaporated, 5 to 10 minutes more. Stir in the parsley, 1/4 teaspoon salt and a generous grind of black pepper. Remove the skillet from the heat and let cool.
• On a work surface, roll 1 sheet of puff pastry into a 14-by-10-inch rectangle. Put teaspoon-sized mounds of the mushroom mixture on the pastry, evenly spacing them in 4 rows of 3. Top each mushroom mound with a piece of beef. Brush the tops of the beef with the Dijon mustard. With a sharp knife, cut the pastry into even squares around the fillings.
• In a small bowl, whisk together the cream and egg and brush all four edges of the puff pastry squares with the egg mixture. Working one at a time, pull 2 opposite corners of pastry up over each beef piece, then fold the remaining 2 corners over the top to make a packet. Seal tightly. Invert and arrange the packets seam-side down on the prepared baking sheet and press them lightly to seal the pastry. Repeat with the remaining puff pastry, mushrooms, beef, and mustard.
• Bake the Wellingtons until golden brown, 25 to 30 minutes. Remove to a serving platter and let cool at least 10 minutes before serving.
• For the horseradish cream sauce: Meanwhile, stir together the sour cream, light cream, horseradish and pepper in a small bowl. Serve alongside the beef Wellingtons.

ONE BITE WONDERS: BEEF WITH HORSERADISH

Steps:

• 1. PREP/PREPARE
• 2. HORSERADISH SAUCE
• 3. Gather your ingredients (mise en place).
• 4. Whisk all the ingredients together in a non-reactive bowl
• 5. Season with some salt and pepper (to taste), cover and reserve.
• 6. THE BEEF BITES
• 7. Gather your ingredients (mise en place)
• 8. Chef's Tip: If you having trouble cutting the batard without crushing it, place it in the freezer for about 20 minutes. This will firm it up, and make slicing easier.
• 9. Place a rack in the middle position, and preheat the oven to 350f (175c).
• 10. Brush both sides of the batard rounds with melted butter.
• 11. Place on a parchment-lined baking sheet.
• 12. Add to the oven and bake for 8 - 12 minutes, turning them over halfway through.
• 13. Chef's Note: They should be toasted to a golden color, but not overly browned.
• 14. Remove from oven and allow them to cool.
• 15. Take a slice of the beef, and lay on a flat, dry surface, and thinly coat the beef with half of the softened cream cheese.
• 16. Lightly season with salt and pepper.
• 17. Cover with another piece of beef and press together.
• 18. Coat the next beef slice with the remainder of the cream cheese, then salt and pepper.
• 19. Add another slice of beef on top, and press down.
• 20. Roll the beef into a tube.
• 21. Place in the refrigerator for 30 minutes.
• 22. Remove from the refrigerator and slice into thin rounds.
• 23. PLATE/PRESENT
• 24. Add a dollop of horseradish sauce to the round.
• 25. Add a thin slice or two of cherry tomato.
• 26. Add the beef roll on top, and serve to your hungry guests. Enjoy.
• 27. Keep the faith, and keep cooking.