Directions

1. Preheat oven to 400°F. Line two large baking sheets with parchment paper.
2. Heat oil in a large skillet over medium-high heat. Pat the meat dry with paper towels and then season all over with salt and pepper. Add the meat to the skillet (do this in two batches) and sear all over, until browned (2-3 minutes). Remove from the heat. Once all of the meat is seared, clean the skillet.
3. Melt butter in the same skillet over medium heat. Add the mushrooms, shallots and garlic and sauté until tender. Season with salt and pepper, stir in rosemary and remove from heat.
4. On a lightly floured surface, unfold the puff pastry. Roll each sheet into a large square – approximately 1/8 inch thick (you’ll want it rolled out enough to have 16 even squares per puff pastry). Evenly place 16 pieces of meat on the pastry (4 across, 4 down). Dollop each piece of meat with the Dijon mustard, and top each with a square piece of prosciutto. Top the meat with about one tablespoon of the mushroom mixture.
5. Using the Pizza Cutter, cut each puff pastry into 16 squares (the meat should be in the center). Fold pastry edges over the meat and pinch to seal (seal all seams). Place the bundles on the baking sheets (seam side down) and brush with the egg wash. Bake 14-16 minutes or until golden-brown.