Beef Wellington Tarts with Mushroom Blue Cheese Sauce

Ingredients

• 0.3 cup cheese blue crumbled
• 1 tablespoon butter 
• 5 ounce filet mignon steaks room temperature
• 2 cloves garlic chopped
• 0.5 cup heavy cream 
• 2 cups kale coarsely chopped (or spinach)
• 8 ounces mushrooms sliced
• 1 tablespoon oil 
• 1 small onion diced
• 0.5 package puff pastry 
• 2 servings salt and pepper to taste
• 1 teaspoon thyme leaves chopped
• 0.3 cup white wine 

Equipment

• frying pan
• oven

Directions

1. Roll the puff pastry out into a 12x12 inch square, cut out 2 6x6 inch squares score a half inch line around the outside, prick the inside all over with a fork and bake in a 375F oven until golden brown, about 15-20 minutes before setting aside.Meanwhile, melt the butter in a pan over medium heat, add the onions and mushrooms and cook until the mushrooms start to caramelize, about 15-20 minutes.
2. Add the garlic and thyme and cook until fragrant, about a minute.
3. Add the wine and deglaze the pan.
4. Add the cream and blue cheese, bring to a simmer and cook until the blue cheese has melted and the sauce has thickened a bit, about 3-5 minutes, before setting aside.
5. Heat the oil in an oven safe pan over medium-high heat, add the filets, seasoned with salt and pepper, and cook until caramelized, about 1-2 minutes per side.
6. Transfer the pan to a preheated 400F oven and roast until the desired level of doneness (130F for medium-rare), about 4-6 minutes, and set aside to rest for ten minutes.Meanwhile, heat the oil in a pan over medium heat add the kale and cook until just wilted, about 2-3 minutes.Slice the beef and assemble the tarts by pushing down the centre of the tarts, placing the kale in followed by the beef and the mushroom blue cheese sauce and enjoy!