# Ingredient List:
→ Beef
01 - 2 lb beef tenderloin, trimmed
02 - Salt and freshly ground black pepper to taste
03 - 2 tbsp vegetable oil
→ Mushroom Duxelles
04 - 1 lb cremini or button mushrooms, finely chopped
05 - 2 shallots, minced
06 - 2 cloves garlic, minced
07 - 2 tbsp unsalted butter
08 - 2 tbsp fresh thyme leaves, chopped
09 - Salt and pepper to taste
→ Assembly
10 - 10 slices prosciutto
11 - 2 tbsp Dijon mustard
12 - 1 sheet puff pastry, approximately 14 oz, thawed if frozen
13 - 1 large egg, beaten for egg wash
14 - Flour for dusting
# Directions:
01 - Preheat oven to 425°F.
02 - Season beef tenderloin with salt and pepper. Heat vegetable oil in a heavy skillet over high heat. Sear beef on all sides for approximately 2 minutes per side until deeply browned. Remove from heat and allow to cool completely.
03 - In the same skillet, melt butter over medium heat. Add minced shallots and garlic, sauté for 1 minute until fragrant. Add chopped mushrooms and thyme, season with salt and pepper, and cook until all moisture has evaporated and the mixture achieves a paste-like consistency, approximately 10 minutes. Transfer to a bowl and let cool.
04 - Lay plastic wrap on a work surface. Arrange prosciutto slices in a slightly overlapping pattern to form a rectangle that is slightly larger than the beef tenderloin.
05 - Spread cooled mushroom duxelles evenly over the prosciutto layer.
06 - Brush the cooled beef tenderloin with Dijon mustard. Position beef centrally over the duxelles-covered prosciutto.
07 - Using the plastic wrap as an aid, tightly roll the prosciutto and mushroom mixture around the beef to form a compact log. Twist the plastic wrap ends to seal and refrigerate for 20 minutes.
08 - Roll out thawed puff pastry on a floured surface to a rectangle large enough to completely encase the beef log.
09 - Unwrap beef from plastic wrap and position in the center of the pastry rectangle. Fold pastry over beef, trim excess, seal edges, and place seam-side down on a parchment-lined baking sheet.
10 - Brush pastry surface with beaten egg wash. Decorate with pastry scraps if desired. Refrigerate for 10 minutes.
11 - Bake for 40 to 45 minutes until pastry is golden brown and an instant-read thermometer inserted into the beef reads 120°F for rare or 130°F for medium-rare.
12 - Remove from oven and let rest for 10 to 15 minutes before slicing to allow juices to redistribute.
