Beef Wellington is a traditional English dish that consists of a beef filet smothered in mushroom duxelles and foie gras pate and wrapped in pastry, then baked until golden and rare in the middle. If you ever watch any of the Gordon Ramsay shows it’s a dish you would know well, as it’s so easily destroyed by contestants trying to win the next big chef prize thing. So you see this dish a lot on menus in traditional fancy restaurants with a high price tag to match!

But sometimes you just don’t want to go out for dinner. Every so often I like to have a nice meal in the comfort of our own home. So I wanted to make something special for my husband for date night, and while this is such a ‘wow’ dish, it’s actually quite simple to make. Beef, mushrooms, foie gras, thyme, puff pastry. Simple ingredients that come together to make something unbelievably delicious. Slices of rare filet atop white wine mushrooms and fois gras, all laying on a bed of puffy, buttery pastry. Let’s just say, it was gobbled up happily and washed down with a gorgeous red Cotes du Rhone. Looking for a way to fancy up your Friday night? These Beef Wellington Tarts will make you feel like you’re at a top restaurant, without the hefty bill at the end!

*Now I know the ethical issues with foie gras, so please feel free to use chicken liver or mushroom pate instead. Continue reading →