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Gallery Beef Wellington Tarts Credit: Sang An Recipe Summary Servings: 2

Ingredients Ingredient Checklist 8 ounces beef tenderloin Coarse salt and freshly ground pepper 4 teaspoons olive oil All-purpose flour, for dusting 1 sheet (11-inch square) thawed frozen puff pastry, preferably DuFour 1 tablespoon unsalted butter 8 ounces cremini mushrooms, thinly sliced 2 teaspoons fresh thyme leaves, plus more for garnish 1 garlic clove, minced 1/2 cup dry white wine 2 ounces foie gras mousse (about 1/4 cup)

Cook’s Notes Pastry Tip: Packaged puff pastry works quite well, as long as it contains real butter (this ensures the pastry puffs into numerous rich, flaky layers). Don’t forget to thaw the dough before baking.

Gallery Beef Wellington Tarts Credit: Sang An

Recipe Summary Servings: 2

Beef Wellington Tarts      Credit: Sang An

Beef Wellington Tarts

Credit: Sang An

Beef Wellington Tarts

Recipe Summary Servings: 2

Recipe Summary

Servings: 2

Servings: 2

2

Ingredients

Ingredients

  • 8 ounces beef tenderloin Coarse salt and freshly ground pepper 4 teaspoons olive oil All-purpose flour, for dusting 1 sheet (11-inch square) thawed frozen puff pastry, preferably DuFour 1 tablespoon unsalted butter 8 ounces cremini mushrooms, thinly sliced 2 teaspoons fresh thyme leaves, plus more for garnish 1 garlic clove, minced 1/2 cup dry white wine 2 ounces foie gras mousse (about 1/4 cup)

Directions

Preheat oven to 400 degrees. Season beef with salt and pepper. Heat 2 teaspoons oil in an ovenproof skillet over medium-high heat. Add beef, and cook until completely browned, about 1 minute per side. Transfer skillet to oven, and cook to desired doneness (130 degrees for medium-rare, 8 to 9 minutes). Transfer beef to a plate, and let rest, uncovered, for 10 minutes.

Meanwhile, on a lightly floured surface, cut two 5 1/2-inch squares from puff pastry; reserve remaining dough for another use. Using a paring knife, score a 1/2-inch border around each square. Place on a parchment-lined baking sheet, and refrigerate for 15 minutes.

Bake for 10 minutes. Reduce oven temperature to 375 degrees, and continue to bake until puffed and golden brown, about 10 minutes more.

Meanwhile, melt butter with remaining 2 teaspoons oil in a clean skillet over medium-high heat. Add mushrooms, thyme, and garlic, and cook until mushrooms are tender and garlic has softened, about 8 minutes. Add wine, and cook until reduced by half, about 1 minute. Using a slotted spoon, transfer mixture to a small bowl.

Add foie gras mousse to skillet, and reduce heat to low. Stir until just melted. Remove from heat.

Using the back of a spoon, flatten inside portion of each pastry square. Thinly slice beef, and arrange slices on top of pastry. Top with mushroom mixture, and drizzle with sauce. Serve immediately.

Cook’s Notes Pastry Tip: Packaged puff pastry works quite well, as long as it contains real butter (this ensures the pastry puffs into numerous rich, flaky layers). Don’t forget to thaw the dough before baking.

Cook’s Notes

Pastry Tip: Packaged puff pastry works quite well, as long as it contains real butter (this ensures the pastry puffs into numerous rich, flaky layers). Don’t forget to thaw the dough before baking.

Reviews (5)

 Add Rating & Review     25 Ratings   5 star values:        4    4 star values:        2    3 star values:        12    2 star values:        7    1 star values:        0

Reviews (5)

Add Rating & Review     25 Ratings   5 star values:        4    4 star values:        2    3 star values:        12    2 star values:        7    1 star values:        0

Add Rating & Review

25 Ratings 5 star values: 4 4 star values: 2 3 star values: 12 2 star values: 7 1 star values: 0

25 Ratings 5 star values: 4 4 star values: 2 3 star values: 12 2 star values: 7 1 star values: 0

25 Ratings 5 star values: 4 4 star values: 2 3 star values: 12 2 star values: 7 1 star values: 0

  • 5 star values: 4 4 star values: 2 3 star values: 12 2 star values: 7 1 star values: 0

    Martha Stewart Member     Rating: 5 stars       12/25/2014   An excellent recipe! I served it Christmas Day, and it came together beautifully. I'd suggest that it would be possible to make the mushroom mixture a day ahead, and then reheat it just before assembling. In lieu of the fois gras mousse, I found a fresh pork/duck/goose mousse from a local gourmet store in Sister Bay, WI. It didn't "melt," but it worked just fine. I used the mousse on my portion, but not on my husband's portion (his "ick" factor issue). We both loved our meal.  

Martha Stewart Member     Rating: Unrated       01/30/2009   Mushroom Pate is a really great alternative to foie gras  

Martha Stewart Member     Rating: Unrated       01/22/2009   Thanks for your review. I don't even know what "foie gras" mousse is!  

Martha Stewart Member     Rating: Unrated       02/15/2008   Made this last night for a valentine's dinner.... EXCELLENT!! I did leave out the foie gras mousse.... cannot find that out here but it was really good.  

Martha Stewart Member     Rating: Unrated       02/14/2008   Is there a less expensive alternative to foie gras?

    Martha Stewart Member

    Rating: 5 stars 12/25/2014

An excellent recipe! I served it Christmas Day, and it came together beautifully. I’d suggest that it would be possible to make the mushroom mixture a day ahead, and then reheat it just before assembling. In lieu of the fois gras mousse, I found a fresh pork/duck/goose mousse from a local gourmet store in Sister Bay, WI. It didn’t “melt,” but it worked just fine. I used the mousse on my portion, but not on my husband’s portion (his “ick” factor issue). We both loved our meal.

Rating: 5 stars

Rating: Unrated 01/30/2009

Mushroom Pate is a really great alternative to foie gras

Rating: Unrated

Rating: Unrated 01/22/2009

Thanks for your review. I don’t even know what “foie gras” mousse is!

Rating: Unrated 02/15/2008

Made this last night for a valentine’s dinner…. EXCELLENT!! I did leave out the foie gras mousse…. cannot find that out here but it was really good.

Rating: Unrated 02/14/2008

Is there a less expensive alternative to foie gras?

All Reviews for Beef Wellington Tarts

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Beef Wellington Tarts

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest