Ingredients:

  • 180 g (6 oz) Beef Tenderloin (Filet Mignon), trimmed and cut into 12 cubes
  • 1 Tbsp Olive Oil
  • 1/2 Tbsp Unsalted Butter
  • Salt and Black Pepper, to taste
  • 6 thin slices Prosciutto di Parma, cut in half lengthwise
  • 150 g (5 oz) Cremini Mushrooms, finely chopped
  • 1 small Shallot, finely minced
  • 1/2 tsp Fresh Thyme Leaves
  • 1 small Garlic Clove, minced
  • 1 tsp Sherry or Madeira Wine (optional)
  • 1 sheet All-Butter Puff Pastry (approx. 250 g), thawed
  • 1 Large Egg Yolk, mixed with 1 tsp cold water (for egg wash)
  • Flour, as needed for dusting

Instructions:

  1. Sear the Beef: Cut the tenderloin into 12 small, uniform cubes. Season aggressively with salt and pepper. Heat olive oil and butter in a hot pan. Sear the beef quickly—about 30 seconds per side—until deeply browned on the exterior but completely rare internally.
  2. Chill the Beef: Remove the beef immediately and place it on a cooling rack set over a plate. Transfer to the freezer for 10 minutes, then the fridge for 20 minutes. The beef must be completely cold before wrapping.
  3. Make the Duxelles: In the same pan, sauté the shallots until soft. Add the finely chopped mushrooms, thyme, and garlic. Cook over medium-high heat, stirring frequently, until all moisture has evaporated and the mixture is very dry and tightly packed (about 10–12 minutes). Deglaze with sherry if using. Season and cool completely.
  4. Prepare the Pastry: Preheat oven to 200°C (400°F). Lightly flour your work surface. Roll the puff pastry sheet out slightly to a thickness of approximately 3 mm (1/8 inch).
  5. Cut the Pastry: Using a 2-inch (5 cm) round cutter, cut 24 discs of pastry. Keep the pastry cold.
  6. Layer the Bottom: Take one pastry disc and brush the edges with egg wash. Place half a strip of prosciutto in the centre. Top the prosciutto with a small spoonful (about 1/2 tsp) of the chilled duxelles.
  7. Add the Beef: Place one chilled beef cube squarely on top of the duxelles.
  8. Seal the Bite: Place a second pastry disc on top. Gently press the edges to seal, then use a fork to crimp the edges firmly, ensuring a complete seal all the way around.
  9. Chill Again: Place all assembled bites on a parchment-lined baking sheet. Brush the tops with egg wash. Place the sheet in the fridge for a minimum of 15 minutes.
  10. Bake: Place the chilled bites in the preheated oven. Bake for 18–20 minutes, or until the pastry is puffed, deeply golden brown, and the internal temperature of the beef registers 55°C (130°F) for medium-rare.
  11. Rest and Serve: Remove from the oven. Allow to rest on the baking sheet for 5 minutes before serving.