BEEF WELLINGTON TARTS WITH MUSHROOM BLUE CHEESE SAUCE RECIPE

Beef Wellington Tarts with Mushroom Blue Cheese Sauce Recipe image

Provided by @MakeItYours

Number Of Ingredients 14

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1/2 package 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)

Steps:

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!