A sophisticated deconstructed Beef Wellington tart, showcasing perfectly seared beef fillet slices resting beside a rich, dark mound of mushroom duxelles. Crispy, golden prosciutto shards are artfully scattered, and a glossy red wine reduction is drizzled over the components, all presented on a flaky, individual puff pastry base on a white plate. The dish emanates elegance and gourmet appeal, perf

Deconstructed Beef Wellington Tart

British cuisine

Deconstructed Beef Wellington Tart

Step into a world where classic elegance meets modern culinary artistry with this Deconstructed Beef Wellington Tart. Beef Wellington, a British culinary icon with roots reportedly reaching back to the Duke of Wellington, traditionally encases a rich beef fillet, pâté, and duxelles in puff pastry. Our innovative interpretation honors these profound, earthy flavors while liberating each component to shine individually. This recipe transforms the robust beef, luscious mushroom duxelles, and savory prosciutto into distinct elements, artistically arranged on a light, flaky tart base. This approach not only provides a unique textural experience but also foregrounds the quality of each ingredient, making it a sophisticated yet approachable dish. Perfect for special occasions or when you wish to impress with a visually stunning and flavorful meal, it's a testament to how familiar tastes can be reimagined. The dish balances the richness of the beef and mushrooms with the crispness of the pastry and prosciutto, all brought together by a velvety red wine reduction. It's an exploration of taste and presentation that promises a memorable dining experience, catering to those who appreciate gourmet food with a contemporary twist.

Preparation time
30 min
Cooking time
25 min
Total time
55 min
Servings
4

Ingredients

  • 500g beef fillet(center-cut, trimmed)
  • 1 pc puff pastry(sheet, thawed)
  • 250g cremini mushrooms(finely chopped)
  • 2 pcs shallots(finely minced)
  • 2 pcs garlic(cloves, minced)
  • 8 pcs prosciutto(thin slices)
  • 120ml red wine(dry, such as Merlot or Cabernet Sauvignon)
  • 240ml beef broth(low sodium)
  • 1 tsp fresh thyme(chopped)
  • 1 tbsp dijon mustard
  • 1 pc egg yolk(for egg wash)
  • 2 tbsp olive oil
  • 1 tbsp butter
  • tsp salt(to taste; null)
  • tsp black pepper(freshly ground, to taste; null)

Instructions

Preparation

  1. 1Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
  2. 2Unroll the puff pastry sheet and cut into four equal rectangles. Gently score a border about 1 cm from the edge on each piece, being careful not to cut all the way through. Place on the prepared baking sheet.
  3. 3Brush the puff pastry with egg wash (egg yolk mixed with a splash of water) and bake for 12-15 minutes, or until golden brown and puffed. Let cool slightly.

Mushroom Duxelles & Prosciutto

  1. 1Heat 1 tbsp olive oil and butter in a large skillet over medium-high heat. Add the finely chopped mushrooms, shallots, and garlic. Cook, stirring occasionally, until all moisture has evaporated and the mushrooms are deeply browned, about 8-10 minutes. Season with salt, pepper, and fresh thyme. Set aside.
  2. 2Arrange prosciutto slices on a separate baking sheet and bake alongside the puff pastry for the last 5-7 minutes, or until crispy. Remove and break into shards.

Beef Fillet & Red Wine Reduction

  1. 1Pat the beef fillet dry and season generously with salt and pepper. Heat 1 tbsp olive oil in a heavy-bottomed skillet over high heat until shimmering. Sear the beef fillet for 2-3 minutes per side for medium-rare, or to your desired doneness. Remove from skillet, tent with foil, and let rest for 5-10 minutes before slicing into medallions.
  2. 2In the same skillet (without cleaning), add the red wine and bring to a simmer, scraping up any browned bits from the bottom. Reduce by half, then add the beef broth and Dijon mustard. Continue to simmer until the sauce has reduced to a rich, slightly thickened consistency, about 5-7 minutes. Season to taste.

Assembly

  1. 1To assemble, place a baked puff pastry base on each plate. Spoon a generous amount of mushroom duxelles into the center of each tart.
  2. 2Arrange a few slices of seared beef fillet alongside the duxelles. Garnish with crispy prosciutto shards.
  3. 3Drizzle generously with the warm red wine reduction and serve immediately. Enjoy this sophisticated deconstructed take on a classic!

Nutrition Information

Calories
651 kcal
Protein
45 g
Fat
39 g
Carbs
25 g
NutrientPer serving
Calories651 kcal
Protein45 g
Fat39 g
Carbs25 g

Tips

  • Ensure mushrooms are finely chopped for duxelles; this helps them dry out faster and concentrate flavor, preventing a watery consistency.
  • When searing the beef, get a good crust on all sides to lock in juices. Let it rest properly before slicing to keep it tender and moist.
  • Present the tart components artfully on the plate to emphasize the 'deconstructed' aspect, highlighting the individual textures and colors.