- 1 tablespoon vegetable oil
- 2 sheets frozen puff pastry, defrosted
- 2 pounds beef tenderloin, trimmed and cut into 1" cubes
- 1 tablespoon butter
- 6 ounces cremini mushrooms, minced
- 2 shallots, minced
- 1 tablespoon rosemary, chopped (plus whole sprigs for garnish)
- 1/4 cup 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.
Enjoy these easy beef wellington bites from Delish!