Ingredients
Scale
- 1 pound beef tenderloin (or filet mignon)
- 1 tablespoon olive oil
- Salt and pepper (to taste)
- 1 cup mushrooms (finely chopped)
- 2 tablespoons shallots (finely chopped)
- 2 cloves garlic (minced)
- 1 tablespoon fresh thyme
- 1 package puff pastry (thawed)
- 1 egg (beaten for egg wash)
- 1 tablespoon Dijon mustard (optional, for added flavor)
- Flour (for dusting)
Instructions
- Sear the beef in olive oil over medium-high heat for 2-3 minutes on each side until browned. Remove from heat and let cool.
- In the same skillet, cook mushrooms, shallots, and garlic until golden brown, about 5-7 minutes. Add thyme and season with salt and pepper; let cool.
- Roll out puff pastry on a floured surface to about 1/8 inch thick and cut into 3×3 inch squares.
- Place mushroom mixture on each square followed by a piece of beef. Fold the pastry over the filling and seal edges with a fork.
- Brush each bite with beaten egg and bake at 400°F (200°C) for 15-20 minutes until puffed and golden.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 bites (70g)
- Calories: 225
- Sugar: 0g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 40mg