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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 400°F. On a lightly floured surface, roll out 1 puff pastry sheet to 10 x 10 inches. Using a 2-inch round cookie cutter, punch out 25 circles. Brush each with beaten egg. Place on a cookie sheet, evenly spaced, and bake for 12 minutes or until golden brown. Repeat with second pastry sheet. Set baked rounds aside.
Melt butter in a large skillet over medium heat. Add mushrooms, shallots and thyme. Cook for 15 minutes or until liquid has evaporated, stirring occasionally. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper.
Meanwhile, season steak with remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper. Heat oil in a medium skillet over medium-high heat. Cook steak 5 minutes per side or until internal temperature reaches 130°F. Cover and let rest 10 minutes. Slice into very thin bite-size pieces.
To assemble: Place a bit of the mushroom mixture and a piece of steak on each round. Garnish with fresh thyme and a pinch of coarse salt.