- 16 ounces Certified Piedmontese tenderloin tips, cut into 1 inch pieces
- Salt and pepper to taste
- 2 large shallots, thinly sliced
- 1 tablespoon olive oil
- 2 teaspoons Dijon mustard
- 2 sheets frozen puff pastry (thawed)
- 1 egg, beaten
Heat olive oil over medium-high heat. Add shallots and cook until soft and starting to caramelize (about 10 minutes). Remove from heat, stir in the Dijon mustard and set aside.
Season tenderloin tips with salt and pepper.
Preheat oven to 425°F.
Unfold the pastry on a lightly floured surface. Roll the pastry sheet to a 10-inch by 14-inch rectangle. Place uncooked tenderloin pieces on the pastry, spacing them out to 4 rows of 3 pieces. Top each tenderloin piece with a large teaspoon of shallot mixture. Using a sharp knife or pizza cutter, cut the pastry into even squares around the beef. Brush each corner of the pastry squares with a little water. Pull the corners up over each piece of beef and twist slightly at the top to secure. (The pockets can be prepared one day in advance up to this point and stored in the refrigerator.)
Place the beef pockets on a parchment-lined baking sheet. Lightly brush each pocket with beaten egg. Bake for 10 to 12 minutes, until the pastry is golden brown.