# 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
# How to make it:
01 - Set oven to 400°F and line a baking sheet with parchment paper.
02 - Pat beef cubes dry, season with salt and pepper, then sear in olive oil over medium-high heat for 30 seconds per side without cooking through. Remove and cool.
03 - Melt butter in the skillet over medium heat, add shallot, garlic, and mushrooms; cook until moisture evaporates and mixture is golden, about 5 to 7 minutes. Stir in thyme, season with salt and pepper, then cool completely.
04 - Cut puff pastry sheets into 20 squares, approximately 2.75 by 2.75 inches each.
05 - Optionally brush each beef cube with Dijon mustard. Place a spoonful of mushroom duxelles on each pastry square, top with beef, fold corners over to enclose, and pinch edges to seal. Place seam-side down on baking sheet.
06 - Brush each parcel evenly with beaten egg.
07 - Bake for 15 to 18 minutes until pastry is golden and puffed.
08 - Allow to cool slightly before serving warm.
