BEEF WELLINGTON TARTS

Ingredients

• 2 tbsp salted butter
• 2 cups finely chopped mushrooms
• 1/2 cup finely chopped onion
• 1/2 tsp salt
• 1/4 tsp freshly ground pepper
• 2 tbsp brandy
• 1/4 tsp nutmeg
• 3/4 lb (0.375 kg) beef tenderloin
• 1 pkg (397 g) frozen puff pastry, thawed
• Flour (for dusting surface)*
• 1/4 cup liver sausage
• Béarnaise Sauce*

Directions

1. Melt butter in a medium frypan over medium heat. Add mushrooms, onion, salt and pepper; cook, stirring frequently, until mushrooms are browned and liquid is evaporated, about 7 minutes. Stir in brandy and nutmeg; cook, stirring, until liquid is evaporated. Remove from heat; set aside.
2. Preheat oven to 400°F. Cut beef into 24 cubes, each about 3/4 inch; set aside.
3. Divide pastry in half. On a lightly floured surface, roll out each half into a 10 inch square. Using a floured 2 1/2 inch round cookie cutter, cut each half into 12 rounds. Press each round into a mini muffin cup.
4. For each pastry shell, spoon about 1/2 tsp of mushroom mixture onto bottom. Top with about 1/2 tsp liver sausage and place 1 cube of beef on top.
5. Bake for 15 minutes or until pastry is golden brown, beef is cooked and juices are bubbly.
6. Top each with about 1 tsp Béarnaise Sauce. Serve immediately.

Ingredients

• 2 egg yolks
• 1 tbsp white wine vinegar
• 1 tbsp water
• 1/2 tsp tarragon, crumbled
• 1/8 tsp white pepper
• 1/3 cup salted butter, melted

Yield: Makes 2/3 cup.

Directions

1. Using medium speed of an electric mixer, beat egg yolks in a medium stainless steel bowl until pale yellow in colour, about 1 minute. Beat in vinegar, water, tarragon and white pepper until mixture is frothy, about 30 seconds.
2. Set bowl over a saucepan of simmering water. Do not allow water to touch bowl. Using low speed of an electric mixer, beat until mixture is thickened, frothy and pale in colour, about 1 1/2 minutes. Remove bowl from saucepan.
3. Gradually beat in melted butter, beating until blended. Serve immediately. Do not keep leftover sauce.