Hors d'Oeurves Recipes

Beef Wellington Tartare

A deconstructed format for Beef Wellington - sans puff pastry.

What’s the opposite of a picky eater? Whatever it’s called, I’m that. But I won’t preach perfection. Black licorice, pretzels, grape juice, mint or, and here’s the kicker – puff pastry – don’t do it for me.

Beef Wellington should absolutely fall in my wheelhouse. Mushrooms, filet mignon, Dijon mustard, ham, Pâté, shallots & garlic. And it’s a gorgeous presentation to boot.

This sans-pastry recipe let’s me have my cake and eat it too. And the runny egg doesn’t hurt either.

Chances are you like puff pastry. I wish I did. But this dish encapsulates the essentials of the classic, with a lot less hassle. I’ve heard several horror stories – one that involved waking up at 6 AM to mince mushrooms. Another recalled a burnt pastry and undercooked beef situation.

Speaking of holiday cooking disasters, does anyone else watch National Lampoon’s Christmas Vacation year-round and think it’s wildly underrated? I can recite that entire damn movie line-by-line. That dinner scene when Clark goes to carve the turkey Ellen’s sister put in the oven too early, and it cracks open with a puff of smoke, makes me howl every time.

I’ve eaten everything from grasshoppers to alligator to pig eyeball. And a lot more weird stuff that I can’t remember. I’ve liked every single one of those food experiences. But I still can’t stomach puff pastry. Go figure.

To quote cousin Eddie at that famous dinner scene…

Save the neck for me, Clark.

I N G R E D I E N T S

Makes 2 tartare servings.

  • 1 6 oz. filet mignon, chopped finely
  • 1 small shallot, minced
  • 4 oz. foie gras Pâté, or another Pâté if preferred, sliced 1 inch thick
  • 4 oz. Parma ham or prosciutto
  • 2 quail eggs yolks
  • 8 button mushrooms, minced
  • 2 teaspoons Dijon mustard
  • 1 / 2 clove garlic, minced
  • 3 tablespoons olive oil
  • 1 teaspoon thyme, minced, plus additional for garnish
  • Pinch of salt
  • Pinch of pepper
  • Flatbread, for serving with the tartare

D I R E C T I O N S

  1. Combine the beef, half the shallot, 2 tablespoons olive oil, salt and pepper. Set in the fridge to marinate.
  2. On medium-low heat in 1 tablespoon of olive oil, sauté the mushrooms, the rest of the shallot, garlic and thyme. Add a pinch of salt to render some of the liquid from the mushrooms.
  3. Once the mushrooms are lightly browned, remove from the heat and allow to cool.
  4. To arrange the tartare, take a 3 inch round mold and press down on a layer of Pâté. This will be the tartare base. Brush 1 teaspoon of Dijon mustard on top. Then add a slice of Parma ham or prosciutto of similar size and shape, followed by half the cooled mushroom mixture. Finally, top with half the chilled beef mixture, pressing down in the mold to form into a circular shape. Repeat for the second tartare.
  5. Place both plates, while still in the round mold, in the fridge for 15 minutes to chill.
  6. Remove from the fridge, slide the tartares out of the round molds, and create a slight indent on the top with your thumb, sliding a quail egg yolk into the indent.
  7. Sprinkle with minced thyme, serving immediately alongside flatbread for scooping.

3 comments on “Beef Wellington Tartare

  1. mistimaan

    Looks yummy

    Liked by 1 person

  2. This looks incredible, the plating and the whole idea of making beef wellington tartar, thanks for the inspiration!

    Like

    • Thanks so much! I had been craving tartare – and separately someone had mentioned a story about making Beef Wellington earlier that day. Just clicked!

      Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: