Steak with mushroom puff tartlets

Steak with mushroom puff tartlets

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(30 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 steaks, 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, questions and tips

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10th Jan, 2011
27th Sep, 2010
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.
4th May, 2010
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.....
7th Oct, 2009
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!
10th Aug, 2009
good recipe good taest
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Tina's Temptati...
10th Aug, 2009
Forgot to rate it!
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10th Aug, 2009
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
5th Mar, 2009
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.
26th Feb, 2009
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.
23rd Feb, 2009
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


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