Ingredients
For the tart cases
375g/13oz ready-rolled puff pastry
1 tbsp butter, melted
For the creamy mushroom sauce
1 tbsp extra virgin olive oil
1 onion, finely chopped
1 garlic clove, finely chopped
55g/2oz button mushrooms, finely sliced
2 sprigs fresh thyme
200ml/7fl oz white wine
300ml/11fl oz double cream
½ lemon, juice only
1 tbsp Dijon mustard
1 tbsp butter
salt and freshly ground black pepper
2 tbsp chopped fresh parsley
For the asparagus
8 asparagus spears, trimmed
1 tbsp extra virgin olive oil
salt and freshly ground black pepper
For the beef
1 x 150g/5oz fillet steak
1 tbsp extra virgin olive oil
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. For the tarts, cut two circles from the sheet of puff pastry using a saucer as a template. Brush them with the melted butter and place on a baking tray. Bake in the oven for 8-10 minutes, or until the pastry has risen and is golden-brown. Set aside to cool slightly.
3. From each pastry circle, carefully cut out a circle of pastry from the top few layers of pastry, one centimetre from the edge, to create a pastry case with the base and sides intact.
4. For the creamy mushroom sauce, heat the oil in a pan over a medium heat, add the onion and garlic and fry for 2-3 minutes, or until softened.
5. Add the mushrooms and cook for a further 2-3 minutes, or until golden-brown.
6. Add the thyme and the white wine, then turn up the heat and bring the mixture to the boil for 20-30 seconds. Reduce the heat to a simmer, add the cream, lemon juice, Dijon mustard and the butter and stir well. Season, to taste, with salt and freshly ground black pepper and simmer for a further 4-5 minutes, or until the sauce has thickened. Remove from the heat and stir in the chopped parsley.
7. For the asparagus, drizzle the asparagus spears with the olive oil and sprinkle with the salt. Heat a griddle pan over a medium heat, add the asparagus and fry for 4-5 minutes, or until tender and golden-brown.
8. For the beef, brush the fillet steak with the oil. Heat a separate griddle pan over a high heat, add the steak and fry for 2-3 minutes on each side (for medium rare), or until cooked to your liking. Remove from the pan and set aside on a warm plate to rest.
9. To serve, place a tart case into the centre of each of two serving plates. Arrange four of the asparagus spears inside each tart. Carve the fillet steak and divide the slices between the two tarts. Spoon over the creamy mushroom sauce. Serve at once.
