Beef Wellington Tarts with Mushroom Blue Cheese Sauce

Beef Wellington Tarts with Mushroom Blue Cheese Sauce
This week I have been testing out some special new recipes for two for Valentine's Day and up first are these tasty beef wellington tarts. 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. Although beef wellington is great for large gatherings I wanted a version that was good for two and deconstructed beef wellington puff pastry tarts are a great way to go. 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. A topping of melted foie gras mousse would fit with the beef wellington theme here but I really like the blue cheese and steak and mushroom combo so I decided to go with a mushroom blue cheese sauce instead. Since I always enjoy adding greens to my meals so I added a base of sauteed kale to the tart. This truly is one decadently delicious treat for a special Valentine's Day dinner that they won't forget!

Beef Wellington Tarts with Mushroom Blue Cheese Sauce
Since mushrooms and blue cheese are fabulous with green beans I served the beef wellington tarts with some and covered them in the mushroom blue cheese sauce as well.

Beef Wellington Tarts with Mushroom Blue Cheese Sauce

Beef Wellington Tarts with Mushroom Blue Cheese Sauce
Beef Wellington Tarts with Mushroom Blue Cheese Sauce

Beef Wellington Tarts with Mushroom Blue Cheese Sauce

Prep Time: 10 minutes Cook Time: 50 minutes Total Time: 1 hour Servings: 2

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

    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)
    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.
  2. For the mushroom blue cheese sauce:
  3. 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.
  4. Add the garlic and thyme and cook until fragrant, about a minute.
  5. Add the wine and deglaze the pan.
  6. 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.
  7. For the beef wellington tarts:
  8. 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.
  9. 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.
  10. Meanwhile, heat the oil in a pan over medium heat add the kale and cook until just wilted, about 2-3 minutes.
  11. 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!

Option: Add foie gras.
Option: Omit the blue cheese sauce or replace it with a bearnaise sauce.
Note: This recipe easily double, triples, etc for larger groups.
Nutrition Facts: Calories 1226, Fat 96g (Saturated 37g, Trans 0), Cholesterol 229mg, Sodium 520mg, Carbs 45g (Fiber 4g, Sugars 4g), Protein 43g
Nutrition by: Nutritional facts powered by Edamam


Tieghan said...

These look so amazing! Very fancy!

Rachel @ Baked by Rachel said...

Absolutely gorgeous!

manu said...


Paula Jones said...

Love this! What a gorgeous dish!

jeanmc said...

All Right !!! This is the thing to do. Granted, for my wife's sake I'll do the mushrooms on the side and top the beef with onion rings and do a bernaise on the side. I have not thought of deconstructing the Beef Wellington. You're great. Keep it up.

Kevin Lynch said...

jeanmc: Onion rings would be great!

Anonymous said...

Kevin, I love your recipes, being newly widowed and having to learn to cook for one, this is going to be life saver recipe, so simple but so yummy. Thankyou, keep up the good work

Anonymous said...

Just to say, of all the food blogs I've seen, yours is the best. I save and try more of your recipes than all the other blogs put together. Thank you.

Christine @ Cooking Crusade said...

Woah this looks amazing! So perfect for Valentine's day :)

Cook In / Dine Out said...

I'm salivating over this. It's been a tradition in our home to make Beef Wellington on Christmas Eve, but I didn't do it this last year. Now I'm really craving this deconstructed version, which sounds just perfect. The recipe I make has blue cheese instead of foie gras too.

pattycats said...

Kevin thank you, this sounds fabulous. Would medium dry sherry work instead of the white wine?

Kevin Lynch said...

pattycats: Yes, a medium dry sherry will work! Enjoy!

Marie Matter said...

Looks absolutely divine! So perfect for a date night!

ashley - baker by nature said...

Those glossy mushrooms are definitely calling my name!!!

Sarah Morris said...

What type of mushrooms did you use? (My dad - the first man of my life would love this dish!)

Stefanie Korow said...

This looks amazing...but 96g of fat??

Kevin Lynch said...

Stefanie Korow: This is decadent with the cream and puff pastry! It is probably not something that you want to eat every night but definitely worth pulling out every once in a while for a special occasion!

Kate Ramos said...

Holy Moly that looks amazing! What a beautiful dinner.

Katherines Corner said...

Kevin this is fabulous. I hope you will share it at the hop tonight ( goes live at 8PM MST) Hugs

Kevin Lynch said...

Sarah Morris: I used cremini but you can use your favourite.

Heather Christo said...

this is over the top beautiful and perfect for Valentines Day!

Katie said...

I love the idea of making "tarts" vs traditional beef wellington! perfect for a special occasion!

The Underground Restaurant Chef said...

Really great take on this dish! I love deconstructed dishes based on classics. Will definitely give this a try.

Tina said...

I've always wanted to know how to make this! This looks soooo delicious! :)
Tina at

Lauren jonczak said...

Mmm, this sounds delicious. My boyfriend has been dying to try beef wellington ever since we started watching Hell's Kitchen. Tarts might be a little easier for me since I am not the greatest cook. I just need to get some organic beef some mushrooms and blue cheese and I'll be good to go. Thanks so much for sharing, I will have to let you know how it turns out!

Rhiannon said...

I made this for a special Valentine's Day dinner for my boyfriend and I. Ohmygod! It was PERFECT. So rich and flavorful. I paired it with the creamy roasted garlic mashed potatoes from this site, also. Everything was perfect. The only complaint was that we could have easily shared one tart! I couldn't finish mine, although I reeeeally wanted to. And by god, I tried! Thanks so much, Kevin! This will definitely go in my recipe box!

denice57 said...

I made this for Valentine's day, it was really good and simple to make. All of the recipes I've made from closet cooking are very good! I will keep this for special dinners! Thank you Kevin

Kevin Lynch said...

denice57: I'm glad you enjoyed it!

Black Ice PC said...

This recipe was great, my GF said it's her favorite thing I've ever made. The blue cheese cream sauce is insane. I made another batch to go on burgers, it changed my life.

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