# What You Need:
→ Beef
01 - 14 oz beef tenderloin, cut into 3/4 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. 17.5 oz total)
10 - 1 egg, beaten (for egg wash)
→ Optional
11 - 2 tbsp Dijon mustard
# Directions:
01 - Preheat the 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, avoiding cooking through. Transfer to a plate to cool.
03 - In the same skillet, melt butter over medium heat. Add shallot, garlic, and mushrooms, cooking until moisture evaporates and mixture is golden, about 5-7 minutes. Stir in thyme and season with salt and pepper. Allow to cool completely.
04 - Cut puff pastry sheets into 20 squares approximately 2.75 x 2.75 inches each.
05 - If using, brush each beef cube lightly with Dijon mustard.
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 the filling and pinch edges to seal. Arrange seam-side down on the prepared baking sheet.
07 - Brush each pastry parcel with the beaten egg to promote browning.
08 - Bake for 15-18 minutes or until the pastry is puffed and golden brown.
09 - Allow bites to cool slightly before serving warm.
