beef wellington tarts

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beef wellington

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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Comments

  1. says

    This is great on Valentine’s Day! Thanks for sharing =)

  2. says

    These look really good. I’ve never had beef wellington before, but the picture makes my mouth water. These would make great appetizers at any restaurant. Half the things you’ve created on this blog look so good but I’ve never seen them at any restaurant. You should open a restaurant and have this type of stuff available ;)

  3. Jessica says

    This looks delicious! Just wondering…. wine is listed in the ingredient list but not in the narrative. Is it just for drinking while you make the recipe? (just kidding!) In all seriousness, where does the wine come in?
    Thanks

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