Ingredients:

  • 1 pound Beef Tenderloin (center cut), trimmed, cut into 16 small medallions
  • 1 tablespoon Olive Oil
  • 1 tablespoon Unsalted Butter (for searing)
  • Fine Sea Salt & Freshly Cracked Black Pepper, to taste
  • 8 ounces Cremini Mushrooms, finely chopped or pulsed
  • 1 large Shallot, finely minced
  • 2 cloves Garlic, finely minced
  • 1 teaspoon Fresh Thyme Leaves
  • 2 tablespoons Dry Sherry or Madeira Wine (optional)
  • 8 slices Thinly Sliced Prosciutto, cut in half lengthwise (to make 16 small strips)
  • 1 standard sheet (14.1 oz) All-Butter Puff Pastry, thawed
  • 1 Large Egg (for egg wash)
  • 1 teaspoon Water or Milk (to mix with the egg)

Instructions:

  1. Prepare the Duxelles: Melt 1 tablespoon of butter in a pan. Add the minced shallots and garlic and cook until translucent. Add the finely chopped mushrooms and thyme. Cook over medium-high heat until all moisture has evaporated (about 10–15 minutes). If using, stir in the sherry/Madeira and cook until evaporated. Spread thinly and chill completely.
  2. Sear the Beef: Pat the beef medallions dry and season aggressively with salt and pepper. Heat oil and remaining butter until smoking hot. Sear the beef quickly (about 30 seconds per side) just to get a crust. Remove immediately and chill rapidly in the refrigerator for at least 20 minutes.
  3. Assemble and Wrap: Roll out the thawed puff pastry and cut it into sixteen roughly 3-inch squares or circles. Place a piece of prosciutto strip in the center of each pastry piece. Spread 1 teaspoon of chilled duxelles over the prosciutto, then top with a chilled beef medallion. Brush edges with egg wash, pull the pastry up and over the beef, and pinch the seams tightly to seal. Chill the assembled bites seam-side down on a baking sheet for a minimum of 25 minutes.
  4. Bake and Finish: Preheat the oven to 400°F (200°C). Whisk the remaining egg with water/milk for the egg wash, and brush the surface of the chilled pastry generously. Bake for 15 to 18 minutes until deeply golden brown. Let rest on the baking sheet for 5 minutes before serving.