2 lb. beef tenderloin, trimmed and cut into 1” cubes
1 tbsp. butter
2 tbsp. minced garlic
6 oz. cremini mushrooms, minced
2 shallots, minced
1 tbsp. rosemary, chopped (plus whole sprigs for garnish)
1/4 c. Dijon mustard
1 Egg, lightly beaten
Freshly ground black pepper
Horseradish Dipping Sauce
½ cup sour cream
2 tbsp horseradish drained
1 tsp apple cider vinegar
2 tbsp. Mayonnaise
Salt and pepper to taste
Chopped chives (for garnish)
Preheat oven to 400 degrees F. Line two large baking sheets with parchment paper.
Heat oil in a large skillet over medium-high heat. Pat meat dry with paper towels. Season all over with salt and pepper. Add to skillet and sear all over, until browned, about 2-3 minutes. Remove from heat and clean skillet.
Melt butter in the same skillet over medium heat. Add mushrooms, shallots and garlic and sauté until tender. Season with salt and pepper. Stir in rosemary and remove from heat.
On a lightly floured surface, unfold puff pastry. Roll each sheet into a large square, about 1/8″-thick. Cut each into squares (2″x 3″). Place one piece of meat onto each square and dollop with about a teaspoon of mustard. Top the meat with about a tablespoon of the mushroom mixture. Fold pastry edges over the meat and pinch to seal. Place on baking sheets and brush with egg wash. Bake 14-16 minutes or until golden-brown. Garnish with rosemary sprigs before serving.
Combine ingredients in a bowl and whisk until well mixed.