8 oz (225 g) cremini or button mushrooms, finely chopped for duxelles
1 small shallot, minced
2 garlic cloves, minced
2 tablespoons dry white wine or dry sherry
6–8 thin slices of prosciutto or Parma ham
1 sheet puff pastry, thawed, cut into 2.5–3 inch squares
1 large egg, beaten for egg wash
Fresh thyme or parsley, chopped, for garnish
1 teaspoon Dijon mustard (optional)
Instructions
Sear the beef
Season the beef cubes with a pinch of salt and pepper. Heat the olive oil in a skillet over high heat and sear the beef on all sides until browned, about 1–2 minutes per side. Remove to a plate and let rest briefly.
If using Dijon mustard, brush each beef cube lightly with mustard. Lay out puff pastry squares on a chilled sheet. Place one slice of prosciutto on each square, then spread a thin layer of the cooled duxelles on top. Place a seared beef cube in the center of each square.
Wrap and chill
Wrap the pastry around the beef, pinching edges to seal. Place seam-side down on a parchment-lined baking sheet. Brush all surfaces with the beaten egg wash. Chill the assembled bites for 15 minutes to help set the shapes.
Bake
While chilling, preheat your oven to 400°F (205°C). Bake the bites for 12–15 minutes, turning once halfway through, until the pastry is deeply golden and puffed. The internal beef temperature should be about 125°F (52°C) for rare to medium-rare; adjust time if you prefer more doneness.
Rest and serve
Let them rest briefly on a rack for 5 minutes before serving. Garnish with chopped thyme or parsley and serve warm for the best texture and flavor.
Make ahead
Make-ahead option: Assemble up to 1 day ahead and refrigerate uncovered. Bake directly from the refrigerator, adding 3–5 minutes to the baking time.
Notes
Make-ahead option: Assemble up to 1 day ahead and refrigerate uncovered.
Bake directly from the refrigerator, adding 3–5 minutes to the baking time.
