susie-in-co
Well-known member
These are really easy to make and tasted great!
Beef Wellington Tarts
Yield: 30 Tarts
Tarts
4 ounces beef tenderloin, trimmed
3 tablespoons olive oil
1 tablespoon red wine vinegar
½ teaspoon Dijon mustard
½ teaspoon lemon juice
½ teaspoon salt
1/8 teaspoon coarsely ground black pepper
Dash of cayenne pepper
Pinch of sugar
3 tablespoons butter
3 cups finely chopped mushrooms
1/4 cup minced shallots
Salt and freshly ground black pepper to taste
2 (15 count) packages frozen miniature phyllo cups, thawed
3 tablespoons butter, melted
Béarnaise Sauce
2 egg yolks
2 tablespoons fresh lemon juice
Pinch of salt
1/3 cup butter, melted
2 teaspoons finely minced fresh tarragon
For the tarts:
Cut the beef into 30 bite-size pieces and place in a shallow bowl. Combine the olive oil, vinegar, mustard, lemon juice, salt, 1/8 teaspoon black pepper, cayenne pepper and sugar in a small bowl and whisk until blended. Pour the mixture over the beef. Chill, covered, for 4 hours.
Melt 3 tablespoons butter in a skillet over medium heat. Add the mushrooms and shallots and sauté for 6 to 8 minutes or until the mushrooms are soft and the liquid has evaporated, stirring frequently. Season with salt and pepper to taste. Removed from the heat and let stand until cool.
Preheat the oven to 375° F. Drain the beef, discarding the marinade. Arrange the phyllo cups on a baking sheet. Brush the inside of the cups with 3 tablespoons melted butter. Place 1 piece of beef in each phyllo cup. Top each cup with a heaping teasppon of the mushroom mixture. (Tarts may be prepared until this point and frozen, tightly wrapped, for up to 2 weeks. Remove from the freezer 30 minutes before baking). Bake for 10 minutes. Remove from the oven and arrange on a serving platter.
For the Sauce:
Combine the egg yolks, lemon juice, and salt in a food processor or blender. Add the butter in a fine stream, processing constantly at high speed until thickened. Pour into a bowl and whisk in the tarragon. Drizzle the sauce over the tarts and serve immediately.
Source: Grand Temptations from the Junior League of Grand Rapids, MI
My notes: I'm not a big fan of those premade phyllo tart shells so I used puff pastry rounds pressed into mini-muffin pans. I baked them for about 15 minutes at 400 degrees until the pastry browned. Using puff pastry I had 24 tarts. These were a big hit and went very well with the champagne we were drinking to toast the holidays.
Beef Wellington Tarts
Yield: 30 Tarts
Tarts
4 ounces beef tenderloin, trimmed
3 tablespoons olive oil
1 tablespoon red wine vinegar
½ teaspoon Dijon mustard
½ teaspoon lemon juice
½ teaspoon salt
1/8 teaspoon coarsely ground black pepper
Dash of cayenne pepper
Pinch of sugar
3 tablespoons butter
3 cups finely chopped mushrooms
1/4 cup minced shallots
Salt and freshly ground black pepper to taste
2 (15 count) packages frozen miniature phyllo cups, thawed
3 tablespoons butter, melted
Béarnaise Sauce
2 egg yolks
2 tablespoons fresh lemon juice
Pinch of salt
1/3 cup butter, melted
2 teaspoons finely minced fresh tarragon
For the tarts:
Cut the beef into 30 bite-size pieces and place in a shallow bowl. Combine the olive oil, vinegar, mustard, lemon juice, salt, 1/8 teaspoon black pepper, cayenne pepper and sugar in a small bowl and whisk until blended. Pour the mixture over the beef. Chill, covered, for 4 hours.
Melt 3 tablespoons butter in a skillet over medium heat. Add the mushrooms and shallots and sauté for 6 to 8 minutes or until the mushrooms are soft and the liquid has evaporated, stirring frequently. Season with salt and pepper to taste. Removed from the heat and let stand until cool.
Preheat the oven to 375° F. Drain the beef, discarding the marinade. Arrange the phyllo cups on a baking sheet. Brush the inside of the cups with 3 tablespoons melted butter. Place 1 piece of beef in each phyllo cup. Top each cup with a heaping teasppon of the mushroom mixture. (Tarts may be prepared until this point and frozen, tightly wrapped, for up to 2 weeks. Remove from the freezer 30 minutes before baking). Bake for 10 minutes. Remove from the oven and arrange on a serving platter.
For the Sauce:
Combine the egg yolks, lemon juice, and salt in a food processor or blender. Add the butter in a fine stream, processing constantly at high speed until thickened. Pour into a bowl and whisk in the tarragon. Drizzle the sauce over the tarts and serve immediately.
Source: Grand Temptations from the Junior League of Grand Rapids, MI
My notes: I'm not a big fan of those premade phyllo tart shells so I used puff pastry rounds pressed into mini-muffin pans. I baked them for about 15 minutes at 400 degrees until the pastry browned. Using puff pastry I had 24 tarts. These were a big hit and went very well with the champagne we were drinking to toast the holidays.