Ingredients
Scale
- 1 lb Beef tenderloin
- 2 cloves Garlic, minced
- 1 cup Mushrooms, finely chopped
- 2 tbsp Shallots, finely chopped
- 1 tbsp Thyme, fresh, chopped
- 1 Egg, beaten
- 1 tbsp Dijon mustard
- Flour, for dusting
- Salt, to taste
- Pepper, to taste
- 1 tbsp Olive oil
- 1 package Puff pastry
Instructions
- Preheat the oven to 400°F (200°C).
- In a skillet, heat olive oil over medium heat. Add garlic, shallots, and mushrooms, and sauté until soft. Stir in fresh thyme, salt, and pepper. Let cool.
- Season the beef tenderloin with salt and pepper, then sear in a hot pan until browned on all sides. Let it cool slightly, then brush with Dijon mustard.
- Roll out puff pastry on a floured surface and cut into squares large enough to wrap around the beef.
- Place some of the mushroom mixture in the center of each pastry square. Top with a piece of beef, then fold the pastry over to seal, using the beaten egg to help stick the edges.
- Place the bites on a baking sheet lined with parchment paper and brush the tops with more egg wash.
- Bake for 20-25 minutes or until golden brown.
- Serve warm as an appetizer.
Notes
Ensure the beef tenderloin is at room temperature before cooking for even searing. Do not overcook the beef while searing; it will finish cooking in the oven.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 2 bites
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 45mg
Keywords: beef, appetizer, party food, mini bites, savory