Photo by Gwénaël Le Vot
Makes 16
2 pounds top sirloin (or beef tenderloin), trimmed, cut into 1-inch cubes
Kosher salt
Freshly ground black pepper
1 tablespoon olive oil
2 tablespoons unsalted butter
8 ounces mushrooms, sliced
2 shallots, minced
1 tablespoon chopped fresh rosemary
2 sheets frozen puff pastry, thawed per instructions
¼ cup Dijon mustard
1 egg, lightly beaten
Mustard sauce (recipe below)
Preheat oven to 400 F. Line two baking sheets with parchment paper.
Season beef cubes with salt and pepper. In a large skillet over medium-high heat, heat oil. Add beef cubes, and brown on all sides, about 2–3 minutes. Transfer to a platter. Clean skillet, and add butter. Over medium heat, saute mushrooms and shallots until tender. Season with salt and pepper. Stir in rosemary, and remove from heat.
On a lightly floured surface, unfold puff pastry. Using a rolling pin, roll each sheet to about ⅛-inch thick, keeping as square as possible. (Keep work surface floured, so pastry does not stick.) Divide each sheet into 8 equal portions. Brush each portion with Dijon mustard. Add one tablespoon of mushroom mixture and one piece of meat. Fold exposed pastry sides over the meat, and seal completely. Place meat packets on parchment-lined baking sheets, seam side down. Brush with egg wash. Bake 15–18 minutes or until golden brown.
Mustard sauce
¼ cup whole-grain mustard
3 tablespoons olive oil
3 tablespoons Dijon mustard
½ shallot, minced
Kosher salt
Freshly ground black pepper
1 tablespoon fresh thyme leaves, slightly chopped
In a small bowl, whisk all ingredients together. Serve with Beef Wellington bites.