Prep Time: 15 mins | Total Time: 2 hrs 30 mins | Yield: 6 Servings
This recipe is a must-try! Oh, man, you are so in for a treat. Enjoy!
Ingredients:
1 (2 pounds) centre-cut beef tenderloin, trimmed
kosher salt
Freshly ground black pepper
Olive oil, for greasing
2 tablespoons Dijon mustard
1 1/2 pound mixed mushrooms, roughly chopped
1 shallot, roughly chopped
Leaves from 1 thyme sprig
2 tablespoons unsalted butter
12 thin slices of prosciutto
Flour, for dusting
14 ounces frozen puff pastry, thawed
1 large Egg, beaten
Flaky salt, for sprinkling
Directions:
Step 1: Tie the tenderloin with kitchen twine and season it with salt and pepper.
Step 2: Apply cooking spray in a heavy skillet.
Step 3: Place the skillet on the stove and turn the heat to high.
Step 4: Add the tenderloin and sear all sides for 2 minutes, then remove it from the skillet to a clean plate.
Step 5: Remove the twine and brush mustard on all sides, then place it inside the fridge.
Step 6: Add the shallots, mushrooms, and thyme to the food processor. Pulse until well chopped.
Step 7: In the same skillet, add the butter and allow it to melt.
Step 8: Add the mixed mushroom mixture and cook for 25 minutes or until the water evaporates completely. Sprinkle salt and pepper to taste, then place it inside the fridge.
Step 9: Add the prosciutto onto a plastic wrap and spread the duxelles on top of the prosciutto.
Step 10: Put the seasoned tenderloin below the prosciutto, then roll it. Place it inside the fridge to chill.
Step 11: Prepare the oven and preheat to 425 degrees F.
Step 12: Roll the pastry onto a floured surface to form a rectangle shape. Big enough to cover the whole tenderloin.
Step 13: Place the unwrapped tenderloin below the puff pastry and brush the sides with egg wash, then roll.
Step 14: Let it sit inside the fridge to chill for 20 more minutes.
Step 15: Place it onto a lined baking sheet. Brush with egg wash and season with flaky salt.
Step 16: Place it inside the oven and bake for 40 minutes.
Step 17: Remove from the oven and let it sit at room temperature for 10 minutes.
Step 18: Serve and enjoy!
Ingredients
- 1 (2 pounds) centre-cut beef tenderloin, trimmed
- kosher salt
- Freshly ground black pepper
- Olive oil, for greasing
- 2 tablespoons Dijon mustard
- 1 1/2 pound mixed mushrooms, roughly chopped
- 1 shallot, roughly chopped
- Leaves from 1 thyme sprig
- 2 tablespoons unsalted butter
- 12 thin slices of prosciutto
- Flour, for dusting
- 14 ounces frozen puff pastry, thawed
- 1 large Egg, beaten
- Flaky salt, for sprinkling
Instructions
Step 1: Tie the tenderloin with kitchen twine and season it with salt and pepper.
Step 2: Apply cooking spray in a heavy skillet.
Step 3: Place the skillet on the stove and turn the heat to high.
Step 4: Add the tenderloin and sear all sides for 2 minutes, then remove it from the skillet to a clean plate.
Step 5: Remove the twine and brush mustard on all sides, then place it inside the fridge.
Step 6: Add the shallots, mushrooms, and thyme to the food processor. Pulse until well chopped.
Step 7: In the same skillet, add the butter and allow it to melt.
Step 8: Add the mixed mushroom mixture and cook for 25 minutes or until the water evaporates completely. Sprinkle salt and pepper to taste, then place it inside the fridge.
Step 9: Add the prosciutto onto a plastic wrap and spread the duxelles on top of the prosciutto.
Step 10: Put the seasoned tenderloin below the prosciutto, then roll it. Place it inside the fridge to chill.
Step 11: Prepare the oven and preheat to 425 degrees F.
Step 12: Roll the pastry onto a floured surface to form a rectangle shape. Big enough to cover the whole tenderloin.
Step 13: Place the unwrapped tenderloin below the puff pastry and brush the sides with egg wash, then roll.
Step 14: Let it sit inside the fridge to chill for 20 more minutes.
Step 15: Place it onto a lined baking sheet. Brush with egg wash and season with flaky salt.
Step 16: Place it inside the oven and bake for 40 minutes.
Step 17: Remove from the oven and let it sit at room temperature for 10 minutes.
Step 18: Serve and enjoy!
Notes
Prep Time: 15 mins | Total Time: 2 hrs 30 mins | Yield: 6 Servings
