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Beef Wellington tart recipe
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Prep Time:
45 minutes
Cook Time:
45 minutes
Total Time:
90 minutes
Elevate beef Wellington into a convenient tart with make-ahead flaky pastry for effortless entertaining.
Ingredients:
  • 8 (about 240g) small French shallots, halved, peeled
  • 25g butter
  • 300g small mixed mushrooms, halved
  • 20.00 ml fresh thyme leaves
  • 1 tsp balsamic vinegar
  • 140g tub green peppercorn pâté, jelly top discarded
  • 1 egg, lightly whisked
  • 500g piece eye fillet steak, at room temperature
  • 125g (1/2 cup) crème fraîche
  • 23.40 gm Dijon mustard
  • 40.00 ml chopped fresh chives
  • 250g (1 2/3 cup) bread & pizza flour, plus extra, to dust
  • 0.60 gm salt
  • 125g unsalted butter, chilled
  • 100ml-125ml (1/2 cup) cold water
Instructions:
  • To make the pastry, mix the flour and salt in a large bowl. Grate the butter into the flour mixture using a box grater. Toss the butter gently. Rub the butter into the flour with your fingertips until it looks like coarse breadcrumbs. Create a well in the center. Pour in 100ml cold water and stir until a dough forms, adding more water if needed. Knead lightly on a floured surface until smooth. Shape into a disc, wrap in plastic wrap, and chill in the fridge for at least 1 hour, or overnight.
  • In a large frying pan over medium-high heat, heat oil. Add shallot and cook for 3 minutes until light golden, stirring occasionally. Add butter and mushrooms, season, and cook until golden, about 5 minutes. Stir in thyme and garlic, cook until aromatic, about 1 minute. Remove from heat, stir in vinegar, then transfer to a plate to cool completely.
  • Preheat the oven to 200°C/180°C fan forced. Roll out the pastry on a lightly floured baking paper to form a 30cm disc. Transfer the pastry along with the paper onto a large baking tray. Spread the pâté over the center of the pastry, leaving a 4cm border. Layer the mushroom mixture on top. Fold the edges over the filling and brush the pastry with egg wash. Bake for 35 minutes until the pastry is golden and crisp. Allow to cool for 10 minutes before serving.
  • Pat the beef dry, season generously, and brown in a hot oiled pan for 10 minutes. Transfer to a lined tray and bake with the tart for 12-14 minutes until cooked to your liking. Rest for 15 minutes, then thinly slice with a sharp knife.
  • In a bowl, mix together crème fraîche, mustard, 1 tablespoon of chives, and 1 teaspoon of water. Season the mixture. Spread it over the tart, add the beef on top, and dollop with the remaining crème fraîche mixture. Finally, sprinkle with the remaining chives and season again.

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