Ingredients
Scale
- 1 lb beef tenderloin, trimmed
- 1 package puff pastry sheets
- 1 cup finely chopped mushrooms
- 1 tablespoon olive oil
- 2 tablespoons Dijon mustard
- Salt and pepper, to taste
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven to 400°F (200°C).
- In a skillet, heat olive oil over medium heat and sauté mushrooms until the moisture evaporates. Season with salt and pepper.
- Sear the beef tenderloin until browned on all sides; let cool and coat with Dijon mustard.
- Roll out the puff pastry and cut it into squares. Place a small spoonful of the mushroom mixture on each square, followed by a piece of beef.
- Fold the pastry around the beef, sealing the edges.
- Brush with egg wash.
- Bake for 20-25 minutes until golden brown. Serve warm.
Notes
Make sure to finely chop the mushrooms for a smooth filling. Let the beef cool before wrapping to prevent soggy pastry.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 1 bite
- Calories: 250
- Sugar: 1g
- Sodium: 340mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 35mg