Beef Wellington Tarts
I’m not ashamed to admit that there was a time in my life when the fanciest thing I’d ever eaten (or made for that matter) was Beef Wellington. I used to think that this was what really wealthy people ate on very special occasions. I’m still convinced that they do, and because of this, I’ll always have a special place in my heart for this retro dish.
This time around, I’m turning this popular main dish into an irresistible appetizer. If you thought serving beef wellington as a main course was fancy, well wait until you serve it at your next cocktail party as an hors d’oeuvre. People will be asking you for the recipe left to right and I’m totally okay with you passing it off as your own. Go ahead and take the credit. I don’t care as long as you make the recipe and give it a try soon.
Beef Wellington Tarts
Equipment
- Skillet
- Baking sheets
- Pastry Brush
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless beef short ribs diced
- 1 teaspoon Kosher salt
- 1 teaspoon black pepper
- 2 shallots minced
- 1 1/4 cups crimini mushrooms sliced
- 2 garlic cloves minced
- 1 teaspoon fresh thyme leaves
- 1/3 cup sherry vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon minced fresh parsley
- 2 packages frozen puff pastry thawed
- 1 large egg beaten
Horseradish Cream Sauce:
- 1 cup sour cream
- 1/2 cup mayonnaise
- 2 tablespoon prepared horseradish
- 1 tablespoon minced chives plus more for garnish
- pinch of Kosher salt
- 1/4 teaspoon black pepper
Instructions
- Set a large skillet over medium-high heat with the oil. Season the beef with salt and pepper. Once the skillet is hot, add the beef and cook, stirring often, until it has browned and is crispy, about 8 to 10 minutes. Remove with a slotted spoon and transfer to a plate or bowl, set aside.
- Add the shallots and garlic to the hot skillet and cook until softened, about 5 minutes. Stir in the mushrooms and season with a bit of salt and pepper. Cook until the mushrooms have browned, about 5 to 8 minutes. Add the beef back in and the thyme, vinegar, Worcestershire sauce, and parsley and cook until the liquid has almost evaporated completely. Remove from the heat and let cool completely.
- Preheat the oven to 375°F. Line two baking sheets with parchment paper and set aside.
- On a lightly floured work surface, working with one box of puff pastry at a time, unfold each pastry sheet and roll out slightly to remove the creases. Cut each into thirds and then cut each sheet into 9 rectangles similar in size, you should end up with 18 pieces per box of puff pastry (9 per sheet). Place the rectangles on the prepared baking sheets in a single layer. Brush the edges of each with egg wash and then place about a tablespoon or two of filling in the center of each.
- Roll out the second box of puff pastry in the same manner and cut into 18 pieces as well. Place a second piece of pastry on top of the filling and then crimp the edges with a fork. Brush each with egg wash and then make a small “x” on top of each with a sharp pairing knife. Sprinkle the top with cracked black pepper and bake until golden brown and puffed up, about 20 to 22 minutes.
- In the meantime, to make the sauce, combine all of the sauce ingredients in a medium bowl until evenly incorporated. Give it a taste and adjust seasoning accordingly, adding more salt, pepper or horseradish as needed. Can be kept in the fridge until ready to use, up to 3 days in advance.
- Serve the tarts warm with the horseradish cream sauce and garnish with fresh thyme or chives. Enjoy!
