Ingredients:

  • 1 pound Beef Tenderloin (centre cut, trimmed, cut into 16 uniform medallions)
  • 2 Tbsp High-heat cooking oil (e.g., grapeseed or canola)
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 2 Tbsp Unsalted Butter
  • 1 large Shallot, finely minced
  • 12 oz Cremini Mushrooms (or button mushrooms), roughly chopped
  • 1 clove Garlic, minced
  • 1 tsp Fresh Thyme leaves
  • 1/4 cup Dry Sherry or Madeira wine (optional)
  • Salt and Pepper to taste
  • 1 sheet All-Butter Puff Pastry (thawed)
  • 2 Tbsp Dijon Mustard
  • 4 slices Prosciutto (or Parma ham), very thinly sliced
  • 1 large Egg (for egg wash), beaten with 1 tsp water

Instructions:

  1. Slice the tenderloin into 16 uniform medallions (about 1 inch thick). Season aggressively with salt and pepper. Heat the oil in a skillet until smoking hot. Sear the beef medallions for 30–45 seconds per side, aiming for a dark crust but leaving the interior raw.
  2. Remove the beef immediately and transfer it to a wire rack. Crucially, refrigerate the beef for 30 minutes until completely cold.
  3. Pulse the mushrooms, shallots, and garlic in a food processor until finely minced (a fine, paste-like consistency). Melt the butter in the same skillet.
  4. Add the mushroom mixture and thyme to the skillet. Cook over medium-high heat, stirring constantly, until all the moisture has evaporated and the mixture looks dark and thick (about 10-15 minutes).
  5. Stir in the sherry/Madeira (if using) and cook for 1 minute until absorbed. Season well. Spread the duxelles onto a plate and refrigerate until cold (about 30 minutes). Preheat the oven to 400°F / 200°C.
  6. Roll out the puff pastry slightly thinner, aiming for about 1/8 inch (3 mm) thickness. Use the cookie cutter to cut 16 rounds.
  7. Take one cold beef medallion. Brush the top and sides thinly with Dijon mustard. Spread a generous teaspoon of the cold duxelles over the mustard layer.
  8. Cut the prosciutto slices into small pieces suitable to wrap around the beef medallion, sealing the mushroom mixture in place (this acts as the moisture barrier). Place the wrapped beef, prosciutto-side down, in the centre of a pastry round.
  9. Bring the edges of the pastry up and over the top, carefully gathering and pinching the seams shut to form a tight, uniform ball. Place seam-side down on the prepared baking sheet. Brush lightly with egg wash.
  10. Chill the assembled bites for 15 minutes. This step is essential for a crisp, flaky pastry texture.
  11. Apply a second layer of egg wash. Use the tip of a sharp knife to score the top of the pastry lightly (do not cut through the pastry). Bake for 18–20 minutes, or until the pastry is deep golden brown and puffy.
  12. Remove from the oven and let rest on the sheet for 5 minutes before serving warm.