# Components:
→ Beef
01 - 14 oz beef tenderloin, cut into ¾ inch cubes
02 - 1 tbsp olive oil
03 - Salt and freshly ground black pepper, to taste
→ Mushroom Duxelles
04 - 7 oz cremini mushrooms, finely chopped
05 - 1 small shallot, finely minced
06 - 1 garlic clove, minced
07 - 1 tbsp unsalted butter
08 - 1 tsp fresh thyme leaves, chopped
→ Pastry
09 - 2 sheets ready-rolled puff pastry (approx. 1.1 lb total)
10 - 1 egg, beaten (for egg wash)
→ Optional
11 - 2 tbsp Dijon mustard
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Pat beef cubes dry and season with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear beef cubes for 30 seconds per side without cooking through. Transfer to a plate and allow to cool.
03 - In the same skillet, melt butter over medium heat. Add shallot, garlic, and mushrooms. Cook until all moisture evaporates and mixture turns golden, about 5 to 7 minutes. Stir in thyme and season with salt and pepper. Remove from heat and let cool completely.
04 - Cut puff pastry sheets into 20 squares, each approximately 2¾ by 2¾ inches.
05 - Brush each beef cube lightly with Dijon mustard if desired.
06 - Place a small spoonful of mushroom duxelles in the center of each pastry square. Top with a beef cube. Fold corners over to enclose filling and pinch edges to seal. Arrange seam-side down on prepared baking sheet.
07 - Brush each pastry parcel with beaten egg to ensure a golden finish.
08 - Bake in the preheated oven for 15 to 18 minutes, or until pastry is puffed and golden brown.
09 - Allow to cool briefly before serving warm.
