Ingredients
Scale
- 1 pound beef tenderloin (or filet mignon)
- 1 tablespoon olive oil
- 1 cup finely chopped mushrooms (such as cremini)
- 2 tablespoons finely chopped shallots
- 2 cloves minced garlic
- 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
- Salt and pepper to taste
- 1 package puff pastry (thawed)
- 1 egg (beaten, for egg wash)
Instructions
- Sear the beef in olive oil over medium-high heat until browned on all sides. Season with salt and pepper, then let cool.
- In the same skillet, sauté mushrooms, shallots, and garlic until golden brown. Stir in thyme, season with salt and pepper, then let cool.
- Roll out puff pastry on a floured surface to about 1/8 inch thick and cut into 3×3-inch squares.
- Place a spoonful of mushroom mixture on each square, top with seared beef, fold over the pastry, and seal edges with a fork.
- Brush each pastry with beaten egg and bake at 400°F (200°C) for 15-20 minutes until golden brown.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 0g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 25mg