Holiday Magic Beef Tarts

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.