Ingredients:

  • 8 oz filet mignon, cut into 1-inch cubes
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tbsp Dijon mustard
  • 8 oz cremini mushrooms, finely minced
  • 1 tbsp salted butter
  • 50 g shallot, minced
  • 1 clove garlic, minced
  • 1 tsp fresh thyme leaves
  • 2 tbsp smoked turkey, finely diced
  • 1 sheet puff pastry, thawed
  • 1 large egg yolk, beaten
  • 1 tbsp water

Instructions:

  1. Pat the 8 oz filet mignon, cut into 1-inch cubes, completely dry. Season with 1 tsp kosher salt and 1/2 tsp black pepper.
  2. Heat 1 tbsp olive oil in a skillet over high heat. Sear the beef for 60 seconds per side to create a brown crust while keeping the center raw.
  3. Remove beef from heat and immediately brush each cube with 2 tbsp Dijon mustard. Place beef in the refrigerator to chill for 30 minutes.
  4. Sauté 8 oz minced cremini mushrooms in 1 tbsp salted butter over medium-high heat until the moisture has evaporated and they turn deep brown.
  5. Stir in 50 g minced shallot, 1 clove minced garlic, 1 tsp fresh thyme leaves, and 2 tbsp finely diced smoked turkey. Cook until the mixture forms a thick, concentrated paste, then let cool completely.
  6. Roll out the puff pastry sheet and cut into 2.5-inch squares.
  7. Place one teaspoon of the cooled mushroom mixture in the center of each square, top with a chilled beef cube, and fold the pastry corners over the beef, pinching the seams tightly.
  8. Place the parcels on a parchment-lined baking sheet. Brush each with a mixture of 1 beaten egg yolk and 1 tbsp water.
  9. Bake at 400°F (200°C) for 12–15 minutes until the pastry is puffed and golden.
  10. Ensure the beef reaches a safe internal temperature of 145°F (63°C), then let the bites rest for 3 minutes before serving.