Open beef wellington tarts

2

Serves

-

Prep Time

-

Cook Time

This casual way to serve beef wellington is especially popular with the blue cheese lovers among us.

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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.