About
Holiday Magic Beef Tarts really are magic! They enchant you as you are making them and will bewitch anyone who you share them with! Just look at them! A buttery, flaky puff pastry filled with a rich, hearty, beefy mushroom sauce and layered with a savory slice of tender and beautifully seared tenderloin. Drizzled with a homemade red wine sauce that heightens every flavor on the plate, you'll be spellbound as you dig into this holiday sensation. Holiday Magic Beef Tarts are like you teleported to a high-class restaurant without leaving the kitchen... if that isn't magic, what is?
Ingredients
- For the sauce:
- 1 1/2 cups beef broth
- 1/4 cup Madeira wine
- salt, to taste
- pepper, to taste
- For the tarts:
- 1 tablespoon unsalted butter
- 1 tablespoon shallots, minced
- 4 ounces cremini mushrooms, washed, dried, and roughly chopped
- 1 tablespoon heavy cream
- 1/2 teaspoon Madeira wine
- salt, to taste
- pepper, to taste
- 1 teaspoon fresh thyme leaves, minced
- 1 sheet frozen puff pastry, defrosted overnight in the refrigerator
- 3 tablespoons pâté mousse, room temperature
- 1 egg, optional, beaten with 1 tablespoon water, for the egg wash
- For the beef:
- 2 (4-6-ounce) beef tenderloin filets
- 1 teaspoon olive oil, divided
- salt, to taste
- pepper, to taste
- For finishing:
- 1 tablespoon unsalted butter, cold and diced
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -In a small saucepan, bring the beef broth and 1/4 cup of the Madeira wine to a boil over medium-high heat.
Step 3 -Continue to simmer the sauce mixture until it is reduced to 1 cup, about 15-20 minutes.
Step 4 -Season the sauce mixture to taste with the salt and the pepper, then set aside.
Step 5 -Heat the butter in a small skillet over medium-low heat. Add the shallots and cook, stirring frequently, until softened, about 3-5 minutes.
Step 6 -Stir the mushrooms into the shallot mixture and increase the heat to medium-high.
Step 7 -Cook, stirring frequently, until most of the liquid given off by the mushrooms has evaporated, about 7-10 minutes.
Step 8 -Add the cream, the remaining wine, the salt, and the pepper to the mushroom mixture and cook until it is mostly dry, about 2-3 minutes.
Step 9 -Transfer the skillet from the heat and stir in the thyme.
Step 10 -Cut the puff pastry in half, then cut one of the halves again to make two small squares of puff pastry. Save the other half for another use.
Step 11 -Line a baking sheet with parchment paper and place the puff pastry squares on it.
Step 12 -With the tip of a sharp knife, lightly score a border on the puff pastry squares 1/2-inch from the edges, being careful not to cut through the pastry.
Step 13 -Spread an even amount of the pâté mousse on each of the puff pastry squares up to the scored border line.
Step 14 -Spread the mushroom mixture on top of the pâté mousse equally.
Step 15 -Brush the borders of the puff pastries with the egg wash.
Step 16 -Bake until the pastry is lightly browned and the sides have puffed up, about 15-20 minutes.
Step 17 -Let the pastries cool.
Step 18 -Increase the oven temperature to 450 degrees F.
Step 19 -Rub the tenderloins with 1/2 teaspoon of the oil and season them generously with the salt and the pepper.
Step 20 -Heat an oven-proof skillet (preferably cast iron) over high heat on the stovetop until very hot, about 3 minutes.
Step 21 -Place the steaks in the skillet and cook until well browned on one side, about 3 minutes.
Step 22 -Turn the steaks and sear on the other side until a brown jacket forms, about 3 minutes. Sear the edges of the steak.
Step 23 -Transfer the skillet to the oven and roast until the internal temperature is 130-135 degrees F internally, about 7-9 minutes.
Step 24 -Transfer the steaks to a cutting board and tent them loosely with foil, letting them rest for about 5 minutes.
Step 25 -Re-warm the sauce over low heat on the stove-top.
Step 26 -Whisk the butter into the sauce until incorporated.
Step 27 -Slice the beef against the grain, placing the slices on top of each tart.
Step 28 -Drizzle the tarts with a little of the sauce, reserving the rest for serving.
Step 29 -Serve.
