This casual way to serve beef wellington is especially popular with the blue cheese lovers among us.
Ingredients
For the open beef wellington tarts
- 1 sheet puff pastry
- 2 x 150–200g beef fillet steaks
- Garlic salt and ground black pepper, to taste
- 1 tablespoon cooking oil
For the mushroom and blue cheese sauce
- 2 tablespoons butter
- 1 small onion – finely diced
- 200g button mushrooms – sliced
- 2 cloves garlic – crushed
- 1 teaspoon chopped fresh thyme
- ¼ cup white wine
- ½ cup cream
- ¼ cup crumbled blue cheese, plus extra to serve
Method
For the open beef wellington tarts
- Preheat the oven to 190°C (170°C fan bake). Line a baking tray with baking paper.
- Cut two 11cm circles and two 6cm circles from the pastry. Place on the prepared tray and bake for 15–20 minutes or until golden brown. Set aside.
- To make the Mushroom & Blue Cheese Sauce, melt the butter in a pan over a low heat. Add the onion and mushrooms and cook for about 15 minutes until they begin to caramelise.
- Add the garlic and thyme and cook for a further minute.
- Add the wine and use a wooden spoon to loosen any pan brownings.
- Stir in the cream and blue cheese and bring to a simmer. Cook until the cheese has melted and the sauce has thickened. Set aside.
- Season the steaks with the garlic salt and pepper and drizzle with oil.
- Heat pan over a high heat. When hot, add the steaks and cook until done to your liking. Transfer to a warm plate, cover with foil and leave to rest for 5 minutes before carving into thin slices.
- Add any resting juices to the Mushroom & Blue Cheese Sauce and reheat slightly.
- To serve, place a large pastry circle on each of 2 dinner plates. Top with the sliced steak, the Mushroom & Blue Cheese Sauce and a small pastry circle. Sprinkle with extra crumbled blue cheese.