Ingredients:

2 tbsp salted butter
2 cups finely chopped mushrooms
1/2 cup finely chopped onion
1/2 tsp salt
1/4 tsp freshly ground pepper
2 tbsp brandy
1/4 tsp nutmeg
3/4 lb (0.375 kg) beef tenderloin
1 pkg (397 g) frozen puff pastry, thawed
Flour (for dusting surface)
1/4 cup liver sausage
Béarnaise Sauce

Serves: Makes 24
Preparation time: 30 minutes

Method:

Melt butter in a medium frypan over medium heat. Add mushrooms, onion, salt and pepper; cook, stirring frequently, until mushrooms are browned and liquid is evaporated, about 7 minutes. Stir in brandy and nutmeg; cook, stirring, until liquid is evaporated. Remove from heat; set aside.

Preheat oven to 400°F. Cut beef into 24 cubes, each about 3/4 inch; set aside.

Divide pastry in half. On a lightly floured surface, roll out each half into a 10 inch square. Using a floured 2 1/2 inch round cookie cutter, cut each half into 12 rounds. Press each round into a mini muffin cup.

For each pastry shell, spoon about 1/2 tsp of mushroom mixture onto bottom. Top with about 1/2 tsp liver sausage and place 1 cube of beef on top.

Bake for 15 minutes or until pastry is golden brown, beef is cooked and juices are bubbly.

Top each with about 1 tsp Béarnaise Sauce. Serve immediately.

Contributor: Cam