A delightful take on the classic Beef Wellington, featuring a creamy cheese filling and a crispy puff pastry crust.
Preheat your oven to 425°F (220°C).
Ensure the oven is fully preheated to achieve a crispy pastry.
Season the beef filets with black pepper and sear them in a hot pan with butter until browned on all sides.
Searing locks in the juices and enhances the flavor of the beef.
Let the beef cool completely in the refrigerator.
Chilling helps the beef maintain its shape during baking.
Roll out the puff pastry and cut it into two squares.
Work quickly to keep the pastry cold and easy to handle.
Spread minced garlic and cheddar cheese on top of each beef filet.
Ensure the cheese is evenly distributed for consistent flavor.
Place each beef filet cheese-side down onto a pastry square, fold the pastry over, and seal the edges.
Use a little water to help seal the edges of the pastry.
Place the wrapped filets seam-side down on a parchment-lined baking sheet. Chill for 20 minutes.
Chilling helps the pastry firm up, preventing it from becoming soggy.
Brush the pastry with beaten egg and bake in the oven for 25 minutes.
The egg wash gives the pastry a golden, shiny finish.
Mix sour cream and horseradish in a bowl to make the sauce.
Adjust the horseradish to your taste for a spicier sauce.
Serve the beef filets with the horseradish sauce on the side.
Garnish with fresh herbs for an elegant presentation.
