Beef Wellington Tarts Recipes

BEEF WELLINGTON TARTS

Steps:

• 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.

BEEF WELLINGTON TARTS

Steps:

• In a small saucepan, bring beef broth and Madeira wine to a boil over medium-high heat. Continue to simmer mixture until reduced to 1 cup, 15-20 minutes. Season to taste with salt and pepper. Set aside.
• Heat butter in a small skillet over medium-low heat; add shallots and cook, stirring frequently, until softened, 3-5 minutes. Stir in mushrooms, increase heat to medium-high, and cook, stirring frequently, until most of liquid given off by mushrooms has evaporated, 7-10 minutes. Add cream, Madeira wine, salt, and pepper; cook until mixture is mostly dry, 2-3 minutes longer. Remove from heat and stir in thyme. Set aside.
• Preheat oven to 350 degrees.
• Unfold one sheet of puff pastry and cut it in half. Cut one of the halves in half again to make two small squares of puff pastry. Save remaining puff pastry (uncut half) for another use. Place puff pastry squares on a baking sheet lined with parchment paper. With the tip of a sharp paring knife, lightly score a border on each puff pastry square 1/2 inch from edges (being careful not to cut all the way through the puff pastry). Spread half of pâté mousse on each puff pastry square up to the scored border line. Spread mushroom mixture on top of the pâté mousse equally dividing mushrooms between the two squares. Brush the borders with the egg wash, if desired. Bake for 15-20, until the pastry is lightly browned and the sides has puffed up. Let cool while the beef cooks.
• Preheat oven to 450 degrees.
• Rub each steak all over with 1/2 teaspoon oil and season generously with salt and pepper. Heat a 10-inch heavy-bottomed oven proof skillet (preferably cast iron) over high heat on stovetop until very hot, about 3 minutes. Place steaks in skillet and cook, without moving steaks, until well-browned and a nice crust has formed on the underside, about 3 minutes. Turn steaks with tongs and cook until well-browned and a nice crust has formed on second side, about 3 minutes longer. Sear edges until well-browned.
• Transfer skillet to oven and roast until internal temperature reaches 120 degrees for rare (4 to 6 minutes), 125 degrees for medium-rare (6 to 8 minutes), or 135 to 140 degrees for medium (8 to 10 minutes). Transfer steaks to cutting board; loosely tent with foil, and let rest about 5 minutes before slicing.
• While beef rests, re-warm sauce over low heat. Then whisk in butter until incorporated.
• Slice beef across the grain and place slices on top of each tart. Drizzle a little sauce on top of each tart. Serve remaining sauce at the table.

BEEF WELLINGTON TARTS

Steps:

• 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.

BEEF WELLINGTON TARTS

Steps:

• Melt butter in a medium frypan over medium heat. Add mushrooms, onion, salt and pepper; cook, stirring frequently, until mushrooms are browned and liquid is evaporated, about 7 minutes. Stir in brandy and nutmeg; cook, stirring, until liquid is evaporated. Remove from heat; set aside.
• Preheat oven to 400°F. Cut beef into 24 cubes, each about 3/4 inch; set aside.
• Divide pastry in half. On a lightly floured surface, roll out each half into a 10 inch square. Using a floured 2 1/2 inch round cookie cutter, cut each half into 12 rounds. Press each round into a mini muffin cup.
• For each pastry shell, spoon about 1/2 tsp of mushroom mixture onto bottom. Top with about 1/2 tsp liver sausage and place 1 cube of beef on top.
• Bake for 15 minutes or until pastry is golden brown, beef is cooked and juices are bubbly.
• Top each with about 1 tsp Béarnaise Sauce. Serve immediately.