Try this dish with Better Than Bouillon Reduced Sodium or Organic Roasted Beef Base. Also try with Better Than Bouillon® Organic Mushroom Base.
Recipe tags: beef base, moderate difficulty, app, beef, roast
| 2 lbs | beef tenderloin, cut into 1-inch cubes |
| 2 Tbsp | Better Than Bouillon® Roasted Beef Base |
| 2 Tbsp | olive oil |
| 8 oz | baby bella mushrooms, minced |
| ¼ cup | minced shallots |
| 1 tsp | Better Than Bouillon® Mushroom Base |
| 1 tsp | minced garlic |
| 1 tsp | Better Than Bouillon® Roasted Garlic Base |
| 1 Tbsp | freshly minced thyme |
| 1 tsp | cracked black pepper |
| ½ cup | panko breadcrumbs |
| 1 | large egg, beaten |
| 1 Tbsp | water |
| 2 sheets | puff pastry, thawed |
Preheat the oven to 400°F.
Add the tenderloin cubes and Roasted Beef Base to a large bowl, toss to coat.
Add the olive, mushrooms, and shallots to a large sauté pan over medium-high heat. Cook for 3-4 minutes. Add the Mushroom Base, garlic, Roasted Garlic Base, thyme and pepper to the pan and cook for 2-3 minutes more. Add the panko and stir to combine. Remove the pan from the heat to cool.
Whisk the egg and water together in a small bowl.
Roll 1 sheet of the puff pastry to an 11-inch x 14-inch rectangle. Cut the puff pastry into 12 equal squares. Place 1 teaspoon of the mushroom mixture in the center of each square and top with 1 cube of meat. Brush the edges of the puff pastry with the egg wash and fold the over each side of the beef and seal tightly. Place each piece, sealed side down, onto a parchment lined baking sheet. Repeat with the remaining sheet of puff pastry.
Place the pan directly into the oven and bake for 20-25 minutes or until golden brown.
Carefully remove the pan from the oven and let rest for 10 minutes before serving.