BEEF WELLINGTON TART

If you love Beef Wellington, these delicious tarts are for you! The classic ingredients — filet mignon, duxelles, Dijon mustard, and prosciutto — sit atop a flakey sheet of buttery puff pastry, making a tasty appetizer that comes together in a fraction of the time.

Time: 1 hour | Difficulty: 2/5 | Servings: 10

1. Preheat

Preheat the oven to 400°. 

2. Make Your Duxelle (Mushroom Mixture)

Dice the mushrooms, shallots, and garlic.

3. Saute

Add your butter and olive oil to a saute pan over medium heat. Once melted, add your mushrooms and shallots and cook for about 10 min. Then add the garlic and thyme and saute for another 1 minute, or until fragrant. Add the red wine vinegar and cook for another 6 minutes or until the vinegar is absorbed and the mushrooms have browned. Remove from heat and set aside. 

4. The Pastry

Cut your thawed puff pastry into 10 squares (each should be about 3x3 inches wide). Add about ½ tsp of Dijon mustard to the center of each pastry square. Top with a tbsp of the duxelle. You should have about a ½ inch border of the pastry on each tart. 

5. Bake

In a small bowl, mix your egg with 1 tsp of water to make your egg wash. Brush the edges of each pastry square with your egg wash. Bake tarts in the oven at 400° for about 13-14 minutes or until the sides are golden brown.

6. Steak

While your tarts are cooking, season your steak with salt and pepper. Cook on a hot grill for roughly 5 minutes per side for medium-rare (you can also sear on a stove for 2 minutes each side and then pop in the oven at 400° for 6-8 minutes). Remove from the BBQ (or oven), cover with tin foil, and let rest for 10 minutes.

7. Serve

Slice steak into thin pieces. Top each tart with a piece of filet mignon, some chopped parsley, a bit of flakey sea salt, and enjoy!