Beef Puffs with Béarnaise Aioli

Ingredients for Beef Puffs:

• Pieces of beef tenderloin
• Puff pastry
• Eggs, whisked

Instructions:

• Cut tenderloin into 1” cubes.  Season with salt, pepper and olive oil. Sear beef pieces making sure not to cook through.  Place on sheet pan to cool. Brush puff pastry with eggs.  Cut out circles large enough to wrap around the beef pieces. Place a piece of meat in each circle and gather the dough to cover.  Place seam side down on parchment paper lined pan. Freeze pieces until service. Bake at 500 until brown.  Meat should be thawed but still medium rare in the middle.

Ingredients for Béarnaise Aioli

• 1 cup Mayonnaise
• 2 tablespoons dried tarragon
• 2 tablespoons chopped shallots
• 1 cup white wine
• Black pepper

Instructions:

• Combine tarragon and shallots and sauté in olive oil until they become translucent.  Add wine to cover and a pinch of black pepper. Reduce until all liquid is evaporated. Combine tarragon reduction with mayonnaise.

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