1 pound beef tenderloin trimmed cut into 24 cubes ( 3/4 inch each)
0.3 teaspoon pepper black freshly ground
0.3 cup philadelphia cheese and herb cooking creme
4 button mushrooms sliced
1 large eggs lightly beaten
1 tablespoon olive oil extra virgin
0.5 teaspoon rosemary fresh finely chopped
17.3 ounce puff pastry frozen thawed
10 servings sea salt
Equipment
bowl
frying pan
baking sheet
oven
whisk
Directions
Preheat oven to 45
Heat oil in a medium nonstick skillet over medium heat.
Add mushrooms and rosemary; saut 3 minutes or until browned. Stir in pepper and 1/8 teaspoon sea salt. Set aside.
Whisk together egg and 1 tablespoon water in a small bowl.
Roll 1 puff pastry sheet into a 9- x 12-inch rectangle on a lightly floured work surface.
Cut into 12 (3-inch) squares. Arrange 1 beef cube in the center of each pastry square, and sprinkle with a pinch of sea salt. Top each beef cube with about 1/2 teaspoon Boursin cheese and 1 mushroom slice.
Brush edges of pastry squares with egg mixture. Fold dough corners over filling in the center to make a packet, pinching to seal.
Place on a large, parchment paperlined baking sheet. Repeat with remaining ingredients, and brush all with remaining egg mixture.
Bake 9 minutes or until pastry is puffed and golden brown.
Let stand 5 minutes.
Sip: Diebolt-Vallois Champagne, NV Blanc de Blanc, 100% Chardonnay ($36): "This bubbly is rich and toasty--just right with the herbs and flaky puff pastry." --Michael Velo, bubbly expert from the Carriage House Restaurant in Chicago
