Wellington-Style Beef and Berry Tart

By samara72

Ingredients

• Cooking spray
• 1 (17.3-oz) box frozen puff pastry sheets
• 4 oz pâté (or liverwurst)
• 2 (8-oz) filet mignon steaks
• 1/2 teaspoon kosher salt
• 1/4 teaspoon pepper
• 2 tablespoons canola oil, divided
• 8 oz fresh pre-sliced baby portabellas
• 1 cup cream sherry
• 1 cup beef broth
• 2 teaspoons cornstarch
• 2 tablespoons water

Details

Adapted from publix.com

Preparation

Step 1

Preheat oven to 425°F. Coat baking sheet with cooking spray.
Cut each roll of pastry into thirds; do not unfold. (Return two squares to freezer for other use.) Place four squares on baking sheet 2–3 inches apart.
Cut pâté into eight 1/2-inch-thck slices.

Preheat large sauté pan on medium-high 2–3 minutes. Season steaks with salt and pepper (wash hands). Place 1 tablespoon oil in pan, then add steaks; cook 1–2 minutes on each side (to sear).
Transfer steaks to baking sheet. Roast steaks 8–10 minutes or until 145°F (for medium-rare). Bake pastries 10–12 minutes in same oven or until golden and puffed. Let steaks stand 5 minutes; then cut into 1/4-inch-thick slices.
Place remaining 1 tablespoon oil in same sauté pan, then add mushrooms; cook 3–4 minutes or until browned. Add sherry and cook 2–3 minutes or until reduced by about one-half.
Stir in broth; cook 2–3 more minutes. Combine cornstarch and water; slowly add to sauce while whisking. Simmer 1–2 minutes to thicken sauce. Place puff pastries on serving plates; top each pastry with two pâté slices and one-fourth of the steak slices. Drizzle with sherry mushroom sauce. Serve.