Ingredients:

  • 1 lb beef tenderloin, cut into 1-inch cubes
  • 1 tbsp neutral oil
  • 0.5 tsp kosher salt
  • 0.25 tsp coarsely ground black pepper
  • 8 oz cremini mushrooms, finely minced
  • 1 small shallot, minced
  • 2 cloves garlic, minced
  • 1 tsp fresh thyme leaves
  • 1 tbsp unsalted butter
  • 1 sheet puff pastry, approx. 250g
  • 1 large egg
  • 1 tsp water
  • 2 tbsp balsamic glaze
  • 0.25 tsp flaky sea salt

Instructions:

  1. Season the beef cubes with salt and pepper. Heat oil in a skillet over medium-high heat and sear beef for 30-45 seconds per side until a crust forms. Remove and let cool completely on a wire rack.
  2. In the same skillet, melt butter and sauté minced mushrooms and shallots for 8-10 minutes until all moisture has evaporated. Stir in garlic and thyme for the final 60 seconds. Cool completely.
  3. Roll out the cold puff pastry and cut into 24 even squares. Place a small dollop of the cooled mushroom mixture in the center of each square, followed by one beef cube.
  4. Fold the pastry corners over the beef and pinch to seal. Place seam-side down on a lined baking sheet and brush with an egg wash made from the egg and water.
  5. Bake at 425°F (220°C) for 12-15 minutes until the pastry is puffed and golden brown. Drizzle with balsamic glaze and garnish with flaky sea salt before serving.