Description
Delightful bites of beef tenderloin wrapped in buttery puff pastry, filled with sautéed mushrooms and flavored with Dijon mustard and thyme.
Ingredients
Scale
- 1 lb (450g) beef tenderloin
- 1 cup cremini or shiitake mushrooms, finely chopped
- 1 sheet puff pastry, thawed
- 2 tablespoons Dijon mustard
- 1 teaspoon fresh thyme (or dried)
- 1 egg (for egg wash)
- Olive oil
- Salt and pepper
Instructions
- Finely chop the mushrooms and sauté in a skillet over medium heat with olive oil, salt, and thyme for about 8-10 minutes. Let cool.
- In the same skillet, sear the seasoned beef tenderloin over high heat for a couple of minutes on each side until browned. Remove and let cool.
- Roll out the puff pastry on a floured surface and cut into squares large enough to encase the beef.
- Spread Dijon mustard on each beef piece, add a spoonful of cooled mushroom filling on top.
- Fold the pastry over to enclose the filling, sealing the edges, and brush the tops with egg wash.
- Bake in a preheated oven at 400°F (200°C) for 20-25 minutes until puffed and golden.
- Allow to cool slightly before serving.
Notes
Serve with a rich red wine or creamy horseradish sauce for pairing.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 bite
- Calories: 250
- Sugar: 1g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 75mg
Keywords: beef, appetizer, party food, quick bites, savory pastries