- 1 Tbsp Vegetable oil
- 2 sheets frozen puff pastry, defrosted
- 2 lbs beef tenderloin, trimmed nad cut into 1″ cubes
- 1 Tbsp. butter
- 6 oz cremini mushrooms, minced
- 2 shallots, minced
- 1 Tbsp rosemary, chopped (plus whole sprigs for garnish)
- 1/4 C Dijon mustard
- 1 Egg, lightly beaten
- Kosher salt
- Freshly ground black pepper
Step 1 Preheat oven to 400 degrees F. Line two large baking sheets with parchment paper.
Step 2 Heat oil in a large skillet over medium-high heat. Pat meat dry with paper towels. Season all over with salt and pepper. Add to skillet and sear all over, until browned, about 2-3 minutes. Remove from heat and clean skillet.
Step 3 Melt butter in the same skillet over medium heat. Add mushrooms and shallots and sauté until tender. Season with salt and pepper. Stir in rosemary and remove from heat.
Step 4 On a lightly floured surface, unfold puff pastry. Roll each sheet into a large square, about 1/8″-thick. Cut each into 16 squares. Place one piece of meat onto each square and dollop with about a teaspoon of mustard. Top the meat with about a tablespoon of the mushroom mixture. Fold pastry edges over the meat and pinch to seal. Place on baking sheets and brush with egg wash. Bake 14-16 minutes or until golden-brown. Garnish with rosemary sprigs before serving.
Delish