October 13, 2016
Our mini beef tenderloin bites with mushroom duxelle are one of the most requested hors d’oeuvres on our catering menu. Simply put, they are spectacular. They are easy to make at home – but why not have Bailey’s make them for your guests at your next holiday party.
While we would love to work with you on your corporate, office, or personal holiday gathering, we realize that many of you will have a few friends over during the holidays, so why don’t you try these beefy gems…
Please visit our website www.BaileyCatering.com and take a look at our wide array of offerings – all homemade from scratch, and mouthwateringly delectable.
- 1 pound center cut beef tenderloin – cut into 1” square cubes
- 1 package Pepperidge Farm Puff Pastry Sheets
- 1 pound chopped button mushrooms
- 4 ounces burgundy wine
- 1 ounce cognac
- 2 cloves finely chopped garlic
- 1 teaspoon fresh thyme
- ¼ cup grated gruyere cheese
- ½ teaspoon red pepper flakes
- 3 tablespoons salted butter
- 1 tablespoon extra-virgin olive oil
- Salt & pepper to taste
- 1 egg yolk, 2 tablespoons milk (egg wash)
Season the 1” square cubes of beef with salt and pepper. Place 1 tablespoon butter and 1 tablespoon extra- virgin olive oil in a skillet on medium high heat. Put 6 to 10 chunks of beef in a pan to caramelized each side. You do not want to cook the beef – just sear for color and flavor – a few seconds on each side. Take out of skillet and set aside. Let cool completely.
Once all the meat is done, in the same skillet, add remaining butter and mushrooms, and cook for 3 to 4 minutes until tender. Add garlic, thyme, red pepper flakes, wine, and cognac and cook down until all liquid is completely evaporated. Place in Cuisinart and pulse until a slight paste (with texture) forms. Let cool completely and add grated gruyere cheese.
STEP THREE (Assembling)
Roll out one sheet of puff pastry on a lightly floured surface until the pastry is 1/8th” thick and the two creases are melded into the sheet. With a 2” biscuit cutter, cut disks and place on floured surface.
Place one heaping teaspoon cooled mushroom duxelle in the center of the puff pastry and top with beef chunk. Fold puff pastry over meat and place the flap side down into a lightly sprayed mini muffin tin. Brush smooth tops with egg wash. Bake in a pre-heated oven at 425 degrees until puff pastry is golden brown – approximately 8 to 12 minutes.