How to:
Step 1: Prepare the Beef.
- Season thick slices of tenderloin with salt and pepper.
- Use a torch to lightly sear all sides of the beef pieces. This step locks in juices and enhances flavor.
- Brush each steak with a thin layer of Dijon mustard and set aside.
Step 2: Make the Mushroom Filling
- In a skillet, melt butter over medium heat.
- Add the chopped mushrooms and cook until they release their moisture and become golden brown, about 8–10 minutes.
- Season with salt and pepper, then transfer to a bowl and let cool.
Step 3: Prepare the Puff Pastry
Roll out the puff pastry sheet on a floured surface and cut it into circles.
Step 4: Assemble the Bites
- Wrap each seared beef piece with a spoonful of the mushroom mix in a thin layer of prosciutto and place in the center of each pastry circle.
- Top with another pastry circle, sealing the edges tightly.
Step 5: Chill Before Baking
- Place the wrapped bites on a baking sheet lined with parchment paper. Refrigerate for 15–20 minutes to firm up the pastry.
Step 6: Bake
- Preheat the oven to 400°F (200°C).
- Brush each piece with the beaten egg for a golden finish.
- Bake for 12–15 minutes, or until the pastry is golden brown.
Step 7: Serve
- Enjoy warm!
Tip: The torch-searing method preserves the tenderness of the Argentine beef while adding a smoky flavor.
Enjoy these elegant and flavorful bites as an appetizer on New Year’s Eve!