Ingredients
1 tbsp rice bran oil
2 sheets frozen puff or regular pastry, thawed
1 kg beef tenderloin, trimmed & cut in 2 cm cubes
1 tbsp butter
170 g mushrooms, minced
2 shallots, minced
1 tbsp rosemary, chopped (plus whole sprigs for garnish)
¼ cup Dijon mustard
1 egg, lightly beaten
SIDS SALT & PEPPER to taste
1 ramekin SIDS TAMARILLO SAUCE
Directions
Preheat oven to 200˚C. Line two large baking trays with baking paper.
Heat oil in a large frypan over medium-high heat. Pat meat dry with paper towels. Season all over with SIDS SALT & PEPPER. Add to pan and sear all over, until browned, about 2-3 minutes. Remove from heat and clean the pan.
Melt butter in the same pan. Add mushrooms and shallots then sauté until tender. Season with SIDS SALT & PEPPER. Stir in rosemary then remove from heat.
On a lightly floured surface, unfold puff pastry. Roll each sheet into a large square, about 3 mm thick. Cut each into 16 squares. 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 until golden-brown. Garnish with rosemary sprigs and serve with SIDS TAMARILLO SAUCE.
