Ingredients
- butter (plus more as needed)
- extra-virgin olive oil
- 6 beef tenderloin, 1/2" pieces pounded to 1/4" thick
- salt & freshly cracked black pepper
- 1 cup flour
- 1/2 pound Cremini mushrooms, sliced
- 1 yellow onion, thinly sliced
- 1 tablespoon thyme leaves
- 2 sheets store-bought puff pastry
- 1/4 cup Dijon mustard
- 1 cup red wine
- 2 teaspoons Worcestershire sauce
- 1/4 cup water (plus more as needed)
- 1 egg (plus 1 tablespoon water, whisked)
- flaked sea salt
- rosemary sprigs, for garnish
Directions
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Preheat oven to 425 degrees.
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Line a baking sheet with parchment paper.
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Season the cutlets well with salt and pepper. Lightly coat the cutlets in flour.
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Sear the cutlets on both sides over high heat for 1-2 minutes total.
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Set aside to cool.
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Deglaze the pan with red wine and add the Worcestershire sauce and water.
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Cook until reduced by half.
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Finish the gravy by swirling in a few tablespoons of butter.
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Set aside until ready to serve.
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Meanwhile, melt a couple tablespoons of butter and olive oil in a large skillet.
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Once the butter foam subsides, add the mushrooms in a single layer and allow to cook without disturbing for 2 minutes.
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Flip the mushrooms, season with salt and continue to cook.
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Once the mushrooms are crispy, remove to a plate and allow to cool.
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Cook the onions and thyme in a few tablespoons of olive oil over medium-high heat.
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Season with salt and stir occasionally until caramelized (about 15 minutes).
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Remove to a plate and allow to cool.
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Place a sheet of puff pastry on a lightly floured work surface.
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Lightly roll out to create an even sheet.
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Cut into 4 rectangles.
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Repeat with the second sheet of puff pastry. Brush each rectangle with some mustard and set aside.
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Place a seared beef cutlet vertically in front of you.
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Top with some onions and mushrooms. Starting with the bottom, roll the beef cutlet up like a jelly roll.
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Place rolled beef on top of one piece of puff pastry.
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Fold dough over the beef and pinch edges to fully enclose.
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Place the mini beef rolls on the prepared baking sheet, seam-side-down.
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Repeat with remaining 5 cutlets.
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Brush the tops with egg wash.
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Then, using small leaf-shaped cookie-cutters, use the remaining dough pieces to cut out leaf shapes.
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Place the punched out leaves on top of each beef roll.
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Brush with egg wash and sprinkle the entire roll with sea salt.
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Place in the oven to bake for 10 minutes. Serve with pan gravy.
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Garnish platter with rosemary sprigs if desired.
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Tips:
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- Replace the beef with chicken or pork.
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- Build the beef rolls ahead of time and refrigerate until ready to bake. Then, let come to room temperature and brush with egg wash before baking.
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- Cook the mushrooms and onions ahead of time and store in the refrigerator.