# What You'll Need:
→ Beef
01 - 14 oz beef tenderloin, cut into 0.8 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
# How to Make It:
01 - Set 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. Sear beef cubes for 30 seconds on each side without cooking through. Remove and let cool on a plate.
03 - In the same skillet, melt butter over medium heat. Add shallot, garlic, and mushrooms, cooking until moisture evaporates and mixture turns golden, approximately 5 to 7 minutes. Stir in thyme, season with salt and pepper, then cool completely.
04 - Cut each puff pastry sheet into 10 squares approximately 2.75 inches by 2.75 inches, yielding 20 squares total.
05 - If desired, 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 one beef cube. Fold the corners over to enclose the filling and pinch edges to seal. Position each parcel seam-side down on the prepared baking sheet.
07 - Brush the exterior of each parcel with the beaten egg to achieve a golden finish.
08 - Bake for 15 to 18 minutes or until the pastry is puffed and golden brown.
09 - Allow bites to cool slightly before serving warm.
