Beef Wellington Bites

Directions

1. Preheat oven to 400°F (200°C). Line two large baking sheets with parchment paper. 
2. In large skillet, heat oil over high heat. Sear beef on all sides. Set aside. Season with half of the salt and pepper. Let cool. 
3. In same skillet, melt butter over high heat. Cook mushrooms and shallots with remaining salt and pepper until shallots are tender, about 3 minutes. Pour in broth, scraping any brown bits from the pan and cook until most of the liquid has been absorbed, about 2 minutes. Stir in rosemary and let mixture cool. 
4. On a lightly floured surface, unroll puff pastry. Cut each into 16 squares. Place one piece of meat onto each square and about a tablespoon of the mushroom mixture. Fold pastry edges over the meat and pinch to seal. (They can be frozen at this point and kept for up to 3 months; bake for an extra 6-8 minutes if using from frozen).
5. Place on prepared baking sheets and brush with egg wash and sprinkle with remaining salt. Bake about 12 minutes or until golden-brown.