Beef Wellington Tart
 
Prep time
Cook time
Total time
 
Serves: 2
Ingredients
  • 2 (8 oz) filet mignon steaks (about 1-1½ inch thick)
  • 3 T butter, divided
  • 1 T olive oil
  • 1 -2 sheets puff pastry (enough to cut 2 (5½ inch squares)
  • 1 egg beaten with 1 T water (optional)
  • 1 (8 oz) box Cremini mushrooms, sliced
  • ½ t. or 1 garlic clove, minced
  • kosher salt and fresh cracked black pepper to taste
  • 2 t. fresh thyme or rosemary, chopped
  • ½ c. dry red wine (Cabernet Sauvignon or Merlot)
  • ¼ c. heavy cream
  • 1 t. Kitchen Bouquet Browning & Seasoning Sauce (see note)
Instructions
  1. Preheat oven to 400º
  2. Thaw puff pastry sheets at least 30-40 minutes so they will unfold easily
  3. When thawed, unfold and cut 2 (5½) squares out.
  4. Line a baking sheet with parchment paper and place your dough with plenty of space in between
  5. About ½ inch in on the puff pastry, score around all 4 sides of the edges, not pressing all the way through
  6. If using egg wash, brush edges only with egg (will make it pretty and shiny when baked)
  7. Bake in oven about 10-12 minutes or until browning on edges
  8. Let cool 10 minutes
  9. The center will be puffed up but after they cool about 10 minutes, you can take the back of a spoon and smash down on it gently and it will sink down leaving you with the edges up and the center indented
  10. Liberally season steaks with salt and pepper
  11. Heat a tablespoon of butter and a tablespoon of olive oil over medium high heat in a heavy bottomed skillet that can be transferred to the oven
  12. Sear your filets for about a minute and half per side until they get a nice brown crust forming. Then pop the skillet into the oven to finish for about 9-10 minutes, depending on how thick your steaks are. Use a meat thermometer to check them (rare 140º, medium rare 145º, medium well 160º).
  13. Remove the steaks and let them rest for about 10 minutes
  14. add another tablespoon of butter and 2 cups of chopped mushrooms to the same pan.
  15. Stir until just browning and juices begin to release
  16. When the mushrooms are darkened and juicy and have turned brown, pour in some wine and scraped the bottom of the pan well with a spatula or spoon to deglaze. Cook about 2 minutes
  17. Add cream, thyme and Kitchen bouquet
  18. Taste sauce and adjust for salt and pepper to taste
  19. At the last minute stir in one more tablespoon of butter. It's optional but it will make your sauce beautiful and glossy
  20. Stlice steak and lay into each tart
  21. Top with mushroom sauce
  22. Garnish top with more fresh thyme and/or fresh parsley
Notes
Kitchen Boquet can usually be found near the spices at your market
Puff pastry can usually be found near the
Recipe by Dishin & Dishes at https://www.dishinanddishes.com/beef-wellington-tart/