Ingredients
Scale
- 1 pound beef tenderloin (or filet mignon), cut into small cubes
- 1 tablespoon olive oil
- Salt and pepper (to taste)
- 1 cup finely chopped mushrooms
- 2 tablespoons finely chopped shallots
- 2 cloves minced garlic
- 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
- 1 package puff pastry (thawed)
- 1 egg (beaten for egg wash)
Instructions
- Sear the beef in olive oil over medium-high heat until browned; season with salt and pepper. Remove from heat and let cool.
- In the same skillet, cook chopped mushrooms, shallots, and garlic until golden brown; stir in thyme, season, and let cool.
- Roll out puff pastry to about 1/8 inch thick and cut into squares.
- Place a spoonful of mushroom mixture on each square, top with seared beef, fold pastry over, and seal edges with a fork.
- Brush with beaten egg and bake at 400°F (200°C) for 15-20 minutes until golden brown.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 bites (60g)
- Calories: 210
- Sugar: 0g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 30mg