Ingredients
Scale
- 1 pound beef tenderloin
- 1 sheet puff pastry
- 8 ounces mushrooms, finely chopped
- 2 tablespoons Dijon mustard
- 1 egg (for egg wash)
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Preheat your oven to 400°F (200°C).
- Season the beef tenderloin with salt and pepper, then sear in a hot pan with olive oil until browned, about 2-3 minutes on each side.
- Remove from heat and let cool to redistribute juices.
- Sauté finely chopped mushrooms in the same pan until moisture evaporates, seasoning with salt and pepper.
- Spread a thin layer of Dijon mustard over the cooled beef.
- Roll out puff pastry and cut into squares (approximately 4×4 inches).
- Place mushroom duxelles on each pastry square, top with beef, and wrap the pastry around it.
- Brush each wrapped bite with egg wash.
- Arrange on a baking sheet and bake for 15-20 minutes until golden brown.
- Serve warm.
Notes
Store leftovers in an airtight container in the refrigerator for up to two days. Can freeze unbaked bites for longer storage.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: French
- Diet: None
Nutrition
- Serving Size: 2 bites
- Calories: 300
- Sugar: 1g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 60mg