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Beef Wellington Tarts

Recipe photo courtesy of Sang An

This contemporary take on beef Wellington reimagines pastry-wrapped tenderloin as a tart, showcasing flavors both comforting and complex. Crisp, buttery puff pastry forms the foundation; foie gras enriches the sauce.

Source: Martha Stewart Living, February 2008
Servings

Ingredients

Directions

Cook's Notes

Pastry Tip: Packaged puff pastry works quite well, as long as it contains real butter (this ensures the pastry puffs into numerous rich, flaky layers). Don’t forget to thaw the dough before baking.

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25
  • theycallmemartha
    25 DEC, 2014
    An excellent recipe! I served it Christmas Day, and it came together beautifully. I'd suggest that it would be possible to make the mushroom mixture a day ahead, and then reheat it just before assembling. In lieu of the fois gras mousse, I found a fresh pork/duck/goose mousse from a local gourmet store in Sister Bay, WI. It didn't "melt," but it worked just fine. I used the mousse on my portion, but not on my husband's portion (his "ick" factor issue). We both loved our meal.
    Reply
  • lynnemdale
    30 JAN, 2009
    Mushroom Pate is a really great alternative to foie gras
    Reply
  • goin2theBeach
    22 JAN, 2009
    Thanks for your review. I don't even know what "foie gras" mousse is!
    Reply
  • newmangal
    15 FEB, 2008
    Made this last night for a valentine's dinner.... EXCELLENT!! I did leave out the foie gras mousse.... cannot find that out here but it was really good.
    Reply
  • Dauphine
    14 FEB, 2008
    Is there a less expensive alternative to foie gras?
    Reply

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