Steak with mushroom puff tartlets

Steak with mushroom puff tartlets

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(22 ratings)

Prep: 20 mins Cook: 35 mins


Serves 2
These are sort of deconstructed Beef Wellingtons, but the result is much lighter and crisper

Nutrition and extra info

Nutrition: per serving

  • kcal565
  • fat34g
  • saturates12g
  • carbs22g
  • sugars4g
  • fibre1g
  • protein42g
  • salt0.61g
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  • 100g puff pastry
  • 1 tbsp olive oil, plus a little extra
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 shallot, finely chopped



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 100g chestnut mushroom, chopped
  • 1 tsp chopped thyme, plus sprigs to decorate


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 3 tbsp port or Madeira
  • 1 tbsp double cream
  • 2 fillet steak, about 140g/5oz each



    Steak is essentially a boneless thick or thin slice of red meat, cut across the grain of a large…


  1. Heat oven to 200C/fan 180C/gas 6. Roll out the pastry to about the thickness of a £1 coin, then cut out 2 x 12cm circles using a cutter, or by scoring around a saucer. Score a circle 2cm in from the edge, then prick the pastry inside the border. Lift onto a baking tray, then bake for 20-25 mins or until golden and puffed. Press the risen middles down a little, ready for the filling. Can be made a day ahead, then reheated in a hot oven.

  2. Heat the oil in a pan, add the shallots, then fry until softened. Add the mushrooms and thyme, then fry until mushrooms are softened and any liquid almost gone. Add the port or Madeira, then bubble for 2 mins. Add the cream, simmer for 1 min more until the sauce is slightly thickened, then set aside.

  3. Rub the steaks with a little oil and seasoning. Heat a griddle pan until hot, then cook the steaks for 2-3 mins on each side (depending on their thickness) for medium rare, a little more if you like your steaks well done. Cover the steaks with foil, then rest them for 10 mins.

  4. Reheat the tartlets. Warm the mushroom mixture over a low heat. Set the tartlets on warm plates, then spoon over the mushroom mixture. Sit the fillet steaks on top with a sprig of thyme. Serve with Balsamic spinach and Oven sauté potatoes (see below).

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Comments (27)

lizleicester's picture

Made ours with port and swapped the fillet steak for pork chops. The result was tasty but the pastry didn't puff up well so it didn't really look the part.

cheekygemma's picture

DELICIOUS!!! Although, I burnt my tartlets :( and I made extra sauce too, but I am a sauce fiend :) Did it with the oven sauteed potatoes and green beans and cherry tomatoes nom a nom a nom!

emmabrack's picture

Amazing recipe! Cooked for Valentines dinner and went down so well I cooked it again this weekend for a dinner party. I used red wine instead of port and more cream to make more of a sauce.

tonib2505's picture

this recipe was absolutely delicious. made the potatoes with sweet potatoes, it went with the steak an absolute dream.

freemo666's picture

I made this for my beloved for valentines day and it went down a storm. The potatoes and spinach complimented the dish perfectly!

Linnyma's picture

My daughter and her boyfriend cooked this for me and my husband. It was the first time they had entertained in their new home. We were very impressed, so much so I am going to cook it for our best friends next week.

beckyday's picture

havent made it yet, but im going to tomorrow, what i use instead of port ?

beckyday's picture

havent made it yet, but im going to tomorrow, what i use instead of port ?

huderz's picture

this steak is sick, made it 4 ma mate, and he said, tom, ur steak is sick, and i was like, thanks man. and he said, no, really, i luv ur steak, u should like, totally enter masta chef or sumit. dis was tom, tellin his story bout steak.

eleanormayo's picture

Wow! We bought super yummy steaks from the butchers which were delicious and this was a very luxurious way to serve them. My only comment is inline with the other made here, I needed to double the sauce.....

weegayle's picture

Fantastic recipe!! The secret is to get a very good quality tender fillet steak! The sauce was mouthwatering! I adjusted it by using brandy instead of port and I added some Porcini mushrooms too. Delicious!

salimjamalalajouri's picture

good recipe good taest

tinapoppit's picture

Forgot to rate it!

tinapoppit's picture

I made this dish but without the puff pastry case as I was Doing a pastry dessert. The sauce is very very nice but we found that we needed to add a bit more cream as the taste of the alcohol was a bit too strong

clarebamber's picture

I made this to impress..and impress it did. It was easy and quick i used brandy instead of port with 2 tblsp of cream i would double up next time as i found there wasn't enough sauze for my liking.

mum121's picture

This was a simple receipe but looked quite impressive. My steaks were quite thick so cooked for 3 minutes per side which was perfect for a medium steak. I made this using the port but I found it was too sweet for my taste and will use brandy next time as commented above. I also added more cream than the recipe states, about 4 tbsp. I used 150g of puff pastry as 100g just didn't seem enough and once rolled out can't be scrunched up and rolled again as it won't rise. I think the basic recipe is good but I think most people would probably tweak it a bit for their own preference.

stargazers's picture

Very easy to make, I made it on valentines night and made the pastry heart shaped! We had rib eye steaks and it went down a treat. Will make again

sasibbit's picture

My husband and I made this as a joint effort for Valentine's Day, but added a mushroom and Madeira gravy (Claire Macdonald) as we thought it might be a little dry without it. My husband would like to add some pate next time, and I would like to try a different veg than spinach the next time. But definitely would make this recipe again.

mccauley36's picture

my other half made this for our valentines dinner i was well inpressed with both him and the food, would make again but maybe bulk up on sauce! We had velvety duck liver parfait for starters and sweet was chocolate souffles all from this site, and alot cheaper than heading out!


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