# 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. 17.6 oz total)
10 - 1 egg, beaten (for egg wash)
→ Optional
11 - 2 tbsp Dijon mustard
# Steps to Follow:
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, then sear beef cubes for 30 seconds per side without cooking through. Transfer to a plate and let cool.
03 - In the same skillet, melt butter over medium heat. Add shallot, garlic, and mushrooms. Cook until moisture evaporates and mixture turns golden, about 5 to 7 minutes. Stir in thyme leaves, season with salt and pepper, then cool completely.
04 - Cut puff pastry sheets into 20 squares, approximately 2.8 by 2.8 inches each.
05 - Optionally, brush each beef cube lightly with Dijon mustard.
06 - Place a small spoonful of mushroom duxelles at the center of each pastry square. Top with a beef cube. Fold pastry corners over to enclose the filling, pinching edges to seal. Arrange parcels seam-side down on the prepared baking sheet.
07 - Brush each pastry parcel with beaten egg to promote golden browning.
08 - Bake in the preheated oven for 15 to 18 minutes, or until pastry is puffed and golden brown.
09 - Allow bites to cool slightly before serving warm.
