Ingredients:

  • 1 lb Beef Tenderloin, cut into 1-inch cubes
  • 1 tbsp Grapeseed or Vegetable oil
  • Salt and freshly cracked black pepper to taste
  • 10 oz Cremini mushrooms, very finely minced
  • 1 large Shallot, minced
  • 2 cloves Garlic, minced
  • 1 tbsp Unsalted butter
  • 1 tsp Fresh thyme leaves
  • 1 sheet (approx. 250g) Pre-rolled Puff Pastry, chilled
  • 6 slices Prosciutto, halved lengthwise
  • 1 large Egg, beaten
  • Flaky sea salt for garnish

Instructions:

  1. Season the beef cubes generously with salt and pepper. Heat oil in a large skillet over high heat until shimmering. Sear the beef for 30-45 seconds per side to develop a crust while keeping the center rare. Remove and set aside to cool.
  2. In the same skillet, melt butter over medium heat. Add minced mushrooms, shallots, and garlic. Sauté for 8-10 minutes, stirring frequently, until all moisture has evaporated and the mixture forms a thick, dry paste. Stir in thyme and cool completely.
  3. Lay puff pastry on a lightly floured surface and cut into 24 even squares. Place a strip of prosciutto on each square, followed by a teaspoon of duxelles and a beef cube. Fold pastry corners over the beef and pinch to seal.
  4. Place bites seam-side down on a lined baking sheet. Chill in the fridge for 15 minutes. Brush with egg wash and sprinkle with flaky sea salt. Bake at 425°F (220°C) for 12–15 minutes until golden brown.