beef wellington tarts

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The moment I saw this little tart on Delish, I knew I would be making it for Valentine’s Day. I adore beef wellington (chicken wellington is good, too) and it’s an easy way to make an elegant presentation for a special occasion. Still, if it can be made even easier by not having to fuss with wrapping the dough, then I’m all for it.

My interpretation was a bit more rustic but elegant nonetheless. I paired it with some roasted asparagus (Alan’s favorite) and some fingerling potatoes, Jacques Pepin style. And instead of a Valentine’s dinner, we had a Valentine’s lunch – the lighting is better for shooting in the middle of the day so that’s often the way it goes around here. Luckily we had enough left for a dinner, too, so don’t feel too sorry for him!

I can’t stress enough how important it is to buy high-quality ingredients for this dish. Because there aren’t many components you really can’t “hide” anything, so purchase the best beef, mushrooms and pastry you can find. The good news is that you only need 8 oz of beef and 8 oz of mushrooms so it’s not too costly. I bought our beef at Trader Joe’s (of all places!) and it was melt-in-your-mouth tender. I also bought a liver mousse with truffles that worked nicely. A very easy dish and worth every penny!

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