Subscribe ► http://foodtv.com/YouTubeGet the recipe ► https://foodtv.com/38iDnBEWelcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Bite-Size Beef WellingtonsRecipe courtesy of Food Network KitchenTotal: 1 hr 35 minActive: 1 hr 5 minYield: 24 pieces plus 1 1/2 cups sauceLevel: EasyIngredientsBeef Wellingtons:2 tablespoons olive oil2 pounds beef tenderloin, cut into twenty-four 1-inch cubesKosher salt and freshly ground black pepper1 large shallot, finely chopped10 ounces cremini mushrooms, stemmed and finely chopped1 tablespoon finely chopped fresh parsley2 sheets frozen puff pastry (from a 17.3-ounce package), thawed1 tablespoon Dijon mustard2 tablespoons light cream1 large eggHorseradish Cream Sauce:1 cup sour cream1/4 cup light cream1/4 cup horseradish, prepared or freshFreshly ground black pepperDirectionsFor 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. Copyright 2017 Television Food Network, G.P. All rights reserved.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #BiteSizeBeefWellingtons #FNCRAVINGS #FoodNetworkBite-Size Beef Wellingtons | Food Networkhttps://youtu.be/KV-02i2pVyU