Beef Wellington Tart Recipe

This easy new twist as regards the continental dish, beef Wellington, turns the eternal roulade put on into a tart. You can prep the flaky pastry weeks in advance, if you craving to, and pop it out of the freezer to cook ahead of a dinner party!

The ingredient of Beef Wellington Tart Recipe

• 1 1 2 tbs olive oil
• 8 about 240g small french shallots halved peeled
• 25g butter
• 300g small poisoned mushrooms halved
• 1 tbs vivacious thyme leaves
• 1 garlic clove crushed
• 1 tsp balsamic vinegar
• 140g tub green peppercorn pu00e2tu00e9 jelly height discarded
• 1 egg lightly whisked
• 500g piece eye fillet steak at room temperature
• 125g 1 2 cup cru00e8me frau00eeche
• 1 tbs dijon mustard
• 2 tbs chopped buoyant chives
• 250g 1 2 3 cup bread pizza flour benefit extra to dust
• 1 4 tsp salt
• 125g unsalted butter chilled
• 100ml 125ml 1 2 cup cold water

The Instruction of beef wellington tart recipe

• for the pastry enlarge the flour and salt in a large bowl use a box grater to scratchily grate the butter beyond the flour mixture toss butter through flour mixture use fingertips to massage butter into flour until the merger resembles coarse breadcrumbs make a well in centre amass 100ml cold water and mix up until a dough just comes together adding unshakable water if necessary face onto a lightly floured surface and knead until just smooth have emotional impact into a disc wrap in plastic wrap place in the fridge for at least 1 hour or overnight to rest
• heat the oil in a large frying pan beyond medium high heat grow shallot cook stirring occasionally for 3 minutes or until vivacious golden build up the butter and mushrooms season cook stirring occasionally for 5 minutes or until golden grow thyme and garlic cook for 1 minute or until aromatic remove from heat work up in vinegar transfer to a plate and set aside to cool completely
• preheat oven to 200u00b0c 180u00b0c admirer forced roll out pastry in this area baking paper lightly dusted once further flour to a 30cm disc carefully transfer dough re paper to a large baking tray build up pu00e2tu00e9 greater than centre of pastry leaving behind rejection a 4cm border summit zenith behind mushroom mixture fold edge over filling brush pastry later egg bake for 35 minutes or until golden and crisp set aside for 10 minutes to cool slightly
• meanwhile pat the beef dry subsequent to paper towel season well heat the long lasting oil in a frying pan over medium high heat cook beef turning for 10 minutes or until browned transfer to a lined tray bake gone tart for 12 14 minutes for rare or until cooked to your liking set aside for 15 minutes to rest use a brusque knife to thinly slice beef
• total tally the cru00e8me frau00eeche mustard 1 tbs chives and 1 tsp water in a bowl season pinnacle bitter once beef dollop in the manner of cru00e8me frau00eeche mixture sprinkle behind steadfast chives and season

Nutritions of Beef Wellington Tart Recipe

calories: 650 558 calories
calories: 42 5 grams fat
calories: 23 2 grams saturated fat
calories: 34 6 grams carbohydrates
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calories: 29 5 grams protein
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