Preparation

Step 1

In large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add mushrooms; cook 2 to 3 minutes until tender and all liquid is evaporated, stirring often. Stir in onion, thyme, 1/4 teaspoon salt and 1/4 teaspoon pepper; remove from heat and set aside.
Step 2

Preheat oven to 425°F. Toss beef with remaining 1 tablespoon oil, 1/2 teaspoon salt and 1/4 teaspoon pepper.
Step 3

Spray 24 mini-muffin cups with cooking spray. Unfold puff pastry on a lightly floured cutting board; cut each sheet into 12 (2-inch) squares. Place squares into mini-muffin cups. Brush dough with mustard, then place heaping teaspoon of mushroom mixture in center of dough. Top with steak piece.
Step 4

Bake 10 to 12 minutes or until golden brown and instant-read thermometer inserted in center registers 135°F for medium rare; 150°F for medium. Let rest. Temperature will continue to rise to 145°F for medium rare and 160°F for medium.
Step 5

Serve warm topped with horseradish sauce and parsley, if desired.

Cooking Tip: Not a fan of horseradish? Try this great recipe from Jessica Formicola at Savory Experiments

Nutrition Information

Nutrition information per serving, 2 pieces: 229 Calories; 126 Calories from fat; 14g Total Fat (6 g Saturated Fat; 0.1 g Trans Fat; 0.8 g Polyunsaturated Fat; 2.4 g Monounsaturated Fat;) 23 mg Cholesterol; 421 mg Sodium; 14 g Total Carbohydrate; 1.3 g Dietary Fiber; 0.7 g Total Sugars; 9 g Protein; 1 g Added Sugars; 5.7 mg Calcium; 1.7 mg Iron; 171 mg Potassium; 0.06 mcg Vitamin D; 0.18 mg Riboflavin; 1.9 mg NE Niacin; 0.21 mg Vitamin B₆; 1.12 mcg Vitamin B₁₂; 87 mg Phosphorus; 1.3 mg Zinc; 9 mcg Selenium; 21.4 mg Choline.

Nutrition Tip

This recipe is an excellent source of Vitamin B12; and a good source of Protein, Riboflavin, Niacin, Vitamin B6, Zinc, and Selenium.

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Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Nutrition Information

Nutrition Tip

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40

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Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Nutrition Information

Nutrition Tip

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