Instructions
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Lay a sheet of puff pastry on a work surface. Using a 2.5-inch round cutter, cut out eight circles. Place four of the circles on a parchment-lined baking sheet.
With an 1.5-inch round cutter, cut out the centers of the remaining four circles. Discard the centers or save for another batch.
Brush the puff pastry circles with beaten egg and top with rings. Place the rings (cut-out pieces) on top of each circle and brush the tops of the rings with egg.
Chill the puff pastry for 20 minutes. Bake at 425°F for 10–12 minutes, or until golden and crisp. Cut out puffed centers to use as lids; set aside.
In a large skillet, melt butter over medium heat. Add the shallots and garlic, cooking and stirring until softened, about 3 minutes.
Add the mushrooms and ¼ teaspoon salt to mixture. Cook, while stirring, until mushrooms have softened and released their liquid (about 7 minutes).
Increase the heat to medium-high and cook for an additional 3 minutes, or until the liquid has evaporated. Add the cream and cook for 4 more minutes. Set aside and keep warm.
Season the beef with salt and pepper. Sear both sides and cook to your desired temperature. Allow to rest for at least 5 minutes.
Slice the cooked beef in half to form two circles. Cut each circle in four quarters. Sprinkle the cut meat with a touch of salt.
Fill vol au vent shells with the mushroom mixture. Warm in 350-degree oven for 3 minutes.
Top each vol au vent with three pieces of the cut beef. For a luxurious touch, top with freshly shaved truffles.