Total Time
25mins
Prep 15 mins
Cook 10 mins

Tasty little cubes of beef tenderloin topped with Boursin cheese, wrapped in puff pastry and baked until puffed and golden brown.

Ingredients Nutrition

  • 7 ounces frozen puff pastry, preferably all butter, thawed
  • 13 cup boursin cheese, at room temperature (about 2-1/2 ounces)
  • 12 lb beef tenderloin, trimmed, cut into 1/2 -inch cubes
  • salt & freshly ground black pepper, to taste
  • 1 large egg, lightly beaten

Directions

  1. Preheat the oven to 400 degrees F.
  2. On a lightly floured sheet of parchment paper, roll out the puff pastry to a 7-1/2 by 15-inch rectangle, about 1/8 inch thick. Cut the pastry into 1-1/2 -inch squares.
  3. Spoon a scant 1/4 teaspoon of the Boursin in the center of each pastry square. Season the beef with salt and pepper and set a cube on each pastry square. Fold the pastry over the beef, neatly tucking in the corners. Arrange the pastries seam side down on a large baking sheet lined with parchment paper. The recipe can be prepared to this point and frozen for up to 1 week.
  4. Lightly brush each pastry with the beaten egg. Bake for 10 to 12 minutes, or until puffed and golden brown. Let cool slightly, then transfer to a platter and serve.