Easy Beef Wellington Tarts

This easy Beef Wellington Tart recipe has all the delicious ingredients of traditional Beef Wellington without all the fuss! Try this easy recipe for a special, elegant and romantic meal.

Beef Wellington has to be the most elegant and delicious dish around. It’s not difficult to make, either, which makes it a great choice for a holiday or romantic meal, especially for Christmas brunch or Valentine’s Day. I have a traditional Beef Wellington recipe and Beef Wellington Bites too but I like to simplify things even further with this Beef Wellington tart recipe; making it as a tart instead of wrapping it in puff pastry makes it a quicker preparation and still looks quite stunning! And, if you’re not a beef lover or simply want to keep things even more simple, Chicken Wellington (prepared the traditional way) is a good alternative.

An easy dish that tastes every bit as delicious as traditional Beef Wellington and is certain to impress your loved one!

Beef Wellington Tart Ingredient Notes

I can’t stress enough how important it is to buy high-quality ingredients for this Beef Wellington tart puff pastry. Because there aren’t many components you really can’t “hide” anything!

Beef tenderloin (filet mignon): Beef tenderloin is the traditional choice for a beef welly due to its tenderness, lean texture and mild flavor. Other tender cuts of beef such as ribeye or a strip steak can be used and if you’re on a budget try tenderloin tips.

Cremini mushrooms (baby bellas): Cremini mushrooms add a robust flavor and meaty texture. While not quite as flavorful, white mushrooms will work in a pinch.

Foie gras, liver mousse or truffle mousse or pâté: The addition of one of these introduces a rich buttery flavor that perfectly complements the filet and other ingredients. Use what you prefer or what is available. Truffle pâté is a vegan option for those that don’t prefer liver while truffle mousse offers the best combination of two delicacies, liver and truffles.

Dry white wine: No need to splurge here, just choose a wine you like to drink. I like to use a sauvignon blanc or pinto grigio. Pinot Gris, or Pinot Blanc or an unoaked chardonnay will work too.

Puff pastry dough: I typically use Pepperidge Farms puff pastry dough since that is what is most widely available but use what you prefer or can find.

What to Serve with Beef Wellington Tarts

A dollop of Dijon mustard is a classic addition to Beef Wellington while horseradish cream adds a zesty kick.

I typically pair my Beef Wellington recipe with roasted asparagus and some fingerling potatoes, Jacques Pepin style. Both are simple recipes that complement the Beef Wellington perfectly. If you prefer something other than asparagus, I suggest choosing a vegetable side that’s a nice, bright green; the color contrast looks really nice on the plate. For dessert, Yorkshire pudding is a traditional British dessert that pairs well with Wellington.

Try this incredible Salami Cheese Puff Pastry appetizer next. Perfect for a crowd!

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Easy Beef Wellington Tarts

Yield: 2

Prep Time: 20 minutes

Cook Time: 55 minutes

Total Time: 1 hour 15 minutes

This easy Beef Wellington Tart recipe has all the delicious ingredients of traditional Beef Wellington without all the fuss! Try this easy recipe for a special, elegant and romantic meal.

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Ingredients

• 8 ounces beef tenderloin
• kosher salt and freshly ground pepper
• 2 tablespoons canola or vegetable oil, divided
• 1 sheet thawed frozen puff pastry
• 1 tablespoons unsalted butter
• 8 ounces cremini mushrooms, thinly sliced
• 2 teaspoons fresh thyme leaves, plus more for garnish
• 1 clove garlic, minced
• 1/2 cup dry white wine
• 2 ounces foie gras, liver mousse, truffle pate (about 1/4 cup)

Instructions

1. Bring beef to room temperature for 30 minutes prior to cooking. Preheat oven to 400°F.
2. Trim puff pastry into four equal squares on a lightly floured surface and score a border a 1/2-inch from the edges using a paring knife (see notes for more details). Arrange them on a parchment-lined baking sheet or lightly greased pan, then refrigerate until you're prepared to bake.
3. Heat a heavy stainless steel skillet over high heat. Season both sides of the beef with kosher salt and freshly ground black pepper. Add 1 tablespoon of oil to the hot skillet. Allow the beef to sear 2 minutes on each side. Let it develop a crust and release from the pan naturally. Only flip it when it easily comes away from the pan. Brown the other side once flipped.
4. Once both sides are seared well and have a nice brown crust, place the skillet into the preheated oven. Cook for approximately 8 minutes for med-rare; 10 minutes for medium. Remove from oven, then remove beef from skillet. Let rest for 10 minutes.
5. Put puff pastry squares in oven and bake for 10 minutes at 400°F, then reduce heat to 375°F and bake for 10 minutes more, or until golden brown.
6. Return the hot skillet to high heat. Add a tablespoon of oil and a tablespoon of butter, scraping up the browned bits from cooking the beef. Add the mushrooms and follow the same as with the beef—allow them to brown undisturbed. Once the first sides are browned, stir and let them brown evenly. Add the wine, letting it cook off for a minute. Add the garlic and thyme, then remove from heat. Using a slotted spoon, transfer the mushrooms to a small bowl and cover to keep warm. Reserve the remaining sauce in the skillet.
7. Place the same skillet back on the stove, reduce heat to low and add foie gras, mousse, or pate; stir just until melted. Remove from heat.
8. Using the back of a spoon, flatten inside portion of each pastry square. Brush the borders with the egg wash, if desired. Thinly slice beef (against the grain) and arrange slices on top of pastry. Top with mushroom mixture, and drizzle with mousse sauce. Serve immediately.

Notes

Scoring a border: Make shallow cuts a 1/2 inch from edges of the dough until a shallow cut inner square, 1/2 inch from the edges is formed. This will keep the inside from rising while the edges are puffed up with light and flaky edges.

Egg wash (optional): In a small bowl, create the egg wash by combining the egg and water together and whisk vigorously until well combined and very smooth. Brush the edges with the egg wash mixture. Egg wash will seal the edges to create a rich, golden sheen when baked.

Wellington Sauce: You can add the mousse sauce mixture before assembling the bee slices, if desired.

Oil: I used vegetable or canola oil instead of olive oil is because it has a higher smoke point, meaning that you can cook with it at higher temperatures without burning. Use olive oil if you prefer.

Puff Pastry: You can use a 1/2 sheet of puff pastry (2 squares) and assemble for just 2 tarts. The ingredients will fit in 2 or 4 tarts.

Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 1161Total Fat: 89gSaturated Fat: 33gTrans Fat: 0gUnsaturated Fat: 48gCholesterol: 456mgSodium: 606mgCarbohydrates: 34gFiber: 2gSugar: 20gProtein: 46g

This data was provided and calculated by Nutritionix.

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Kristy Bernardo

Kristy Bernardo is the recipe creator behind The Wicked Noodle. She's a five-time cookbook author, has taught cooking classes to both kids and adults, and has been creating recipes for nationwide brands since 2009. She learned most of her cooking skills from her mom and grandmother, then honed those skills at boot camp at the Culinary Institute of America.

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