I love these appetizers and they are great to take to holiday parties.
Here Is What You Need:
2 pounds beef tenderloin 2 sheets frozen puffed pastry - thawed 30 slices of mushrooms (I make a few extra) small tub of soft herb cheese - I like Boursin 1 TBS olive oil kosher salt and fresh cracked back pepper sprig of rosemary 1 egg
Cut the steaks into one inch cubes. Strip leaves off the rosemary and fine chop it. season the cubes with salt, pepper and rosemary.
On a floured service or on parchment paper roll out the puffed pastry to about a 12 by 10 rectangle.
Then you want to slice the pastry into 12 squares.
Heat the oil in a pan then add the mushrooms and cook until soft. Season with salt and pepper.
Place a steak piece in the center of each puff pastry square.
Place a about 1/2 tsp of cheese on each steak piece and then top with a mushroom slice.
Working one at a time, fold opposite sides of pastry up and over the beef piece and pinch to seal. Beat the egg in a small bowl with a splash of water and brush over your steak packets. Bake in a 400 degree oven for about 25 minutes.
Let them cool for about 10 minutes then enjoy. Let's Eat!