Beef Wellington Tarts
Recipe GLPRc0f832485919b0
Individual beef Wellington tarts featuring tender seared beef tenderloin paired with a rich mushroom duxelles and silky foie gras mousse, all encased in golden puff pastry. A sophisticated and elegant main course that brings the classic British dish to an intimate, bite-sized presentation.
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Ingredients
8 oz. beef tenderloin
Coarse salt
Freshly ground black pepper
4 tsp. olive oil
All-purpose flour for dusting
1 sheet thawed frozen puff pastry
1 tbsp. unsalted butter
8 oz. cremini mushrooms, finely chopped
2 tsp. fresh thyme leaves
1 clove garlic, minced
½ cup dry white wine
2 oz. foie gras mousse
Directions
Pat the beef tenderloin dry with paper towels and season generously on all sides with coarse salt and freshly ground black pepper.
Heat 2 tsp. of olive oil in a heavy skillet over medium-high heat. Once shimmering, sear the beef tenderloin for 3–4 minutes per side until deeply browned on the exterior. Remove from heat and set aside to cool. Once cooled, cut the beef into two equal portions and wrap each loosely in plastic wrap. Refrigerate until assembly.
While the beef cools, prepare the mushroom duxelles. Heat the remaining 2 tsp. of olive oil and the butter in a large skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
Add the finely chopped cremini mushrooms to the skillet and cook, stirring occasionally, for 8–10 minutes until they release their moisture and begin to brown. Season with salt and pepper to taste.
Deglaze the pan with the dry white wine, scraping up any browned bits from the bottom. Continue cooking for 2–3 minutes until most of the liquid has evaporated and the mixture is dry. Stir in the fresh thyme leaves and remove from heat. Let cool completely.
Preheat your oven to 400°F (200°C). Lightly dust your work surface with all-purpose flour and unroll the thawed puff pastry sheet. Cut the pastry into two equal rectangles, each approximately 4 by 6 inches.
Place each pastry rectangle on a parchment-lined baking sheet. Spread half of the cooled mushroom duxelles down the center of each pastry rectangle, leaving about 1 inch of pastry on all sides.
Spread 1 oz. of foie gras mousse over the mushroom layer on each tart.
Top each mousse layer with one portion of the seared beef tenderloin, positioning it in the center.
Fold the pastry edges up and over the beef and filling, pleating and pressing gently to seal. The pastry should partially encase the beef, creating an elegant presentation.
Brush the pastry with a light coating of water to enhance browning. Place the tarts in the preheated 400°F oven and bake for 12–15 minutes until the pastry is puffed and golden brown, and the beef reaches a minimum internal temperature of 145°F at its thickest point.
Remove the tarts from the oven and allow them to rest for 2 minutes before serving. Serve warm as an elegant main course.
