Beef Wellington Tarts with Mushroom Blue Cheese Sauce

Beef wellington is a dish were a beef tenderloin is wrapped in puff pastry along with foie gras and mushrooms and it is baked until golden brown. The basic idea behind these tarts is to make small puff pastry shells, cook the filet mignon, slice it, place it in the shells and top it with sauteed mushrooms.

Beef Wellington Tarts with Mushroom Blue Cheese Sauce

Deconstructed beef wellington in individual tart form topped with a mushroom and blue cheese sauce.

ingredients

FOR THE PUFF PASTRY:

• 1/2 package puff pastry

FOR THE MUSHROOM BLUE CHEESE SAUCE:

• 1 tablespoon butter or oil
• 1 small onion, diced
• 8 ounces mushrooms, sliced
• 2 cloves garlic, chopped
• 1 teaspoon thyme, chopped
• 1/4 cup white wine or broth
• 1/2 cup heavy cream
• 1/4 cup blue cheese, crumbled

FOR THE BEEF WELLINGTON TARTS:

• 1 tablespoon oil
• 2 (~5 ounce) 1 1/2 inch thick filet mignon, room temperature
• salt and pepper to taste
• 1 tablespoon oil
• 2 cups kale (or spinach), coarsely chopped (optional)

directions

FOR THE PUFF PASTRY:

1. Roll the puff pastry out into a 12x12 inch square, cut out 2 6x6 inch squares score a half inch line around the outside, prick the inside all over with a fork and bake in a 375F/190C oven until golden brown, about 15-20 minutes before setting aside.

FOR THE MUSHROOM BLUE CHEESE SAUCE:

2. Meanwhile, melt the butter in a pan over medium heat, add the onions and mushrooms and cook until the mushrooms start to caramelize, about 15-20 minutes.
3. Add the garlic and thyme and cook until fragrant, about a minute.
4. Add the wine and deglaze the pan.
5. Add the cream and blue cheese, bring to a simmer and cook until the blue cheese has melted and the sauce has thickened a bit, about 3-5 minutes, before setting aside.

FOR THE BEEF WELLINGTON TARTS:

6. Heat the oil in an oven safe pan over medium-high heat, add the filets, seasoned with salt and pepper, and cook until caramelized, about 1-2 minutes per side.
7. Transfer the pan to a preheated 400F/200C oven and roast until the desired level of doneness (130F for medium-rare), about 4-6 minutes, and set aside to rest for ten minutes.
8. Meanwhile, heat the oil in a pan over medium heat add the kale and cook until just wilted, about 2-3 minutes.
9. Slice the beef and assemble the tarts by pushing down the centre of the tarts, placing the kale in followed by the beef and the mushroom blue cheese sauce and enjoy!

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