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!
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
Deconstructed beef wellington in individual tart form topped with a mushroom and blue cheese sauce.
ingredients
- 1/2 sheet puff pastry
- 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
- 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:
For the mushroom blue cheese sauce:
For the beef wellington tarts:
directions
- Roll the puff pastry out into a 12×12 inch square, cut out 2 6×6 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.
- 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.
- Add the garlic and thyme and cook until fragrant, about a minute.
- Add the wine and deglaze the pan.
- 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.
- 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.
- 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.
- Meanwhile, heat the oil in a pan over medium heat add the kale and cook until just wilted, about 2-3 minutes.
- 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!
For the puff pastry:
For the mushroom blue cheese sauce:
For the beef wellington tarts:
Option: Omit the blue cheese sauce or replace it with a bearnaise sauce.
Note: This recipe easily double, triples, etc for larger groups.
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These look so amazing! Very fancy!
Absolutely gorgeous!
Yummy!
Love this! What a gorgeous dish!
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.
jeanmc: Onion rings would be great!
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
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.
Woah this looks amazing! So perfect for Valentine's day 🙂
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.
Kevin thank you, this sounds fabulous. Would medium dry sherry work instead of the white wine?
pattycats: Yes, a medium dry sherry will work! Enjoy!
Looks absolutely divine! So perfect for a date night!
Those glossy mushrooms are definitely calling my name!!!
What type of mushrooms did you use? (My dad – the first man of my life would love this dish!)
This looks amazing…but 96g of fat??
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!
Holy Moly that looks amazing! What a beautiful dinner.
Kevin this is fabulous. I hope you will share it at the hop tonight ( goes live at 8PM MST) Hugs
Sarah Morris: I used cremini but you can use your favourite.
this is over the top beautiful and perfect for Valentines Day!
I love the idea of making "tarts" vs traditional beef wellington! perfect for a special occasion!
Really great take on this dish! I love deconstructed dishes based on classics. Will definitely give this a try.
I've always wanted to know how to make this! This looks soooo delicious! 🙂
Tina at http://www.tinaschic.com
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!
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!
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
denice57: I'm glad you enjoyed it!
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.
Just made for Valentines and delicious. Question though on your call for 1/2 package puff pastry, do you mean 1/2 if a sheet instead? I made with 1 sheet and it was huge. Sauce was amazing!!!
I’m glad you like it! (It should be 1/2 sheet!)
Just perfect! Splurged on two Prime Beef tenderloin filets. Use leftover puff pastry for onion or apple and cheddar tarts? No way… Filets were so big that I fixed the same meal two nights in a row! Besides, there was still some Zinfandel to finish up…
😍 WOW! I’ve been using your recipes for years and loved them all, but this recipe is my new favorite! Simple to prepare (thanks to your great instructions) and the blue cheese addition is so tasty! Only change made was to use half & half instead of heavy cream and sauteing the kale with a good amount of sliced garlic. Bravo Kevin and thanks for ALL your scrumptious recipes! ❤️