One Bite Wonders Beef With Horseradish Recipes

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.

BEEF MEDALLIONS WITH FRESH HORSERADISH SAUCE

Steps:

• Place cherry tomatoes into a bowl and season with black pepper, salt, and sugar. Stir in rice wine vinegar. Let stand about 15 minutes to let flavors blend.
• Stir 2 tablespoons horseradish into creme fraiche in a small bowl; season with 1/2 teaspoon salt. Refrigerate until needed.
• Cut steaks in half across the grain and pound each piece to about 3/8 inch thick. Season each side generously with salt, black pepper, and a pinch of cayenne pepper. Lay steaks onto a work surface and sprinkle each piece lightly with flour. Pat the flour into the meat. Repeat on other side. Let meat rest for 10 minutes to let flour adhere.
• Place a heavy skillet over medium-high heat, pour in vegetable oil, and heat until small wisps of smoke are visible rising off the oil. Lay steaks into the hot oil (meat should sizzle) and sear until browned, about 2 minutes per side. When you see beef juices accumulate on the surface of the meat, flip and brown the other side, about 2 minutes more. Transfer to a plate and let rest for about 2 minutes.
• Pour excess oil from the skillet and pour water into the skillet. Scrape up and dissolve any browned meat juices from the bottom of the skillet; continue to cook until slightly thickened, about 30 seconds. Pour pan juices over tomatoes and stir to combine.
• Divide about half the tomato mixture with juice per serving into the bottom of 2 large soup plates. Top each with 2 beef medallions and a spoonful of horseradish cream. Grate about 1/2 teaspoon horseradish over each serving and top with about 1 teaspoon of chives.

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.