BEEF WELLINGTON BITES

INGREDIENTS

FOR THE BEEF PIECES:

• 1 pound beef tenderloin (450 grams), see note 1
• ½ teaspoon salt, see note 2
• ¼ teaspoon black pepper (or to taste)
• 1 tablespoon olive oil

FOR THE MUSHROOM FILLING:

• 1 tablespoon olive oil
• ½ onion, minced
• 2 cups finely chopped button mushrooms (about 7 ounces/200 grams), see note 3
• 1 tablespoon regular soy sauce
• black pepper, a generous pinch
• 1 teaspoon dried oregano
• ½ cup pitted black olives (60 grams)

FOR BEEF WELLINGTON BITES:

• 1 pound puff pastry (450 grams), see note 4
• mustard, to taste, see note 5
• 1 small egg, beaten

INSTRUCTIONS

1. Cut beef into 1-inch pieces (2.5-centimeters) and season with salt and black pepper.
2. Heat oil in a skillet/frying pan and brown half of the beef pieces on high heat on all sides, about 1-2 minutes max! Transfer onto a plate lined with a paper kitchen towel and repeat with the other half. Set aside.
   
3. Preheat oven to 400 Fahrenheit (200 Celsius).
4. Meanwhile: In the same skillet, heat a little oil, add minced onion and sliced mushrooms, and sauté for 10 minutes on medium-low heat, stirring occasionally. Add soy sauce, oregano, black pepper and stir well.
5. Transfer the mixture to a food processor and add olives (make sure there are no stones in them). Process until smooth-ish.
6. Unfold/unroll puff pastry sheet and cut it into about 3-3.5 inch (8-9 centimeter) squares. Spread some mustard in the center of each square, then spread some mushroom mixture over. Top with a piece of beef. Grab 2 opposite tips of the pastry and fold them over the beef. Repeat with the other two corners/tips. Make sure to press down the corners so they don’t open during cooking.
7. Transfer the parcel onto a baking tray (see note 6 & 7) lined with baking parchment. Repeat with the rest of them. Brush them with beaten egg
8. Bake in a preheated oven at 400 Fahrenheit (200 Celsius) for 10-15 minutes or until the pastry is puffed and golden brown.
9. Best served warm with a dipping sauce of your choice.