Open beef wellington tarts




Prep Time


Cook Time

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



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


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.