The flaky pastry and savory mushroom duxelles encompass juicy beef tenderloin for a burst of flavor that will wow your guests. Rest assured, these tasty little mouthfuls will be on the menu again!
What you'll need:
(makes 12 minis to serve 6 as appies)
about a pound of center cut beef tenderloin
about a pound of crimini mushrooms
2 shallots, finely chopped
2 cloves garlic, minced
1 Tbs butter
1 Tbs olive oil
2 Tbs brandy, marsala or sherry (do NOT use cooking sherry since that stuff tastes awful)
1 sheet frozen puff pastry thawed according to pkg instructions
6 slices proscuitto
eggwash made by mixing a raw egg with about a Tbs of milk or water
coarse sea salt for topping
let's get started!
Step 1: Mushroom Duxelles
Heat the one tbs of butter and one tbs of olive oil in a large saute pan on medium heat until butter is melted. Add garlic, mushrooms and shallots and saute until butter mixture is absorbed and shallots are soft and translucent. Reduce heat and add 2 Tbs of the brandy or marsala and simmer until liquid is evaporated and mushroom mixture is dark brown (about 20 minutes). Remove from heat and cool completely. You can do this step ahead and keep in a sealed container in the fridge for up to several days. There will be leftover mushroom duxelles and you will be happy about it! You can spread it on bread or I like to use it as filling for ravioli or even as a pasta topping.
I skipped the pic for this step because this stuff does not look appetizing even though it tastes heavenly!