Beef Wellington Tarts
Ingredients
- 8 oz. beef tenderloin
- Coarse salt and freshly ground pepper
- 4 tsp. olive oil
- all-purpose flour
- 1 sheet thawed frozen puff pastry
- 1 tbsp. unsalted butter
- 8 oz. cremini mushrooms
- 2 tsp. fresh thyme leaves
- 1 clove garlic
- ½ c. dry white wine
- 2 oz. foie gras mousse (about 1/4 cup)
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