A classic showstopper featuring tender beef fillet, mushroom duxelles, and golden, flaky puff pastry. Ideal for special occasions.
# What You Need:
→ Beef
01 - 1 whole beef tenderloin (2 pounds), trimmed of excess fat and silver skin
02 - Kosher salt and freshly ground black pepper to taste
03 - 2 tablespoons vegetable oil
→ Mushroom Duxelles
04 - 1 pound cremini or button mushrooms, finely chopped in food processor
05 - 2 medium shallots, minced
06 - 2 cloves garlic, minced
07 - 2 tablespoons unsalted butter
08 - 2 tablespoons fresh thyme leaves, chopped
09 - Salt and freshly ground black pepper to taste
→ Assembly
10 - 10 slices prosciutto di Parma
11 - 2 tablespoons Dijon mustard
12 - 1 sheet puff pastry (approximately 14 ounces), thawed if frozen
13 - 1 large egg, beaten for egg wash
14 - All-purpose flour for dusting work surface
# Step-by-Step:
01 - Preheat oven to 425°F with rack positioned in center.
02 - Season beef generously with salt and pepper. Heat vegetable oil in heavy skillet over high heat until smoking. Sear beef on all sides for approximately 2 minutes per side until deeply browned. Transfer to plate and cool completely.
03 - Return skillet to medium heat. Melt butter, then add shallots and garlic. Sauté 1 minute until fragrant. Add chopped mushrooms, thyme, salt, and pepper. Cook 10-12 minutes, stirring frequently, until all liquid evaporates and mixture reduces to thick paste. Cool completely.
04 - Cut large sheet of plastic wrap and lay flat on work surface. Arrange prosciutto slices in slightly overlapping pattern to form rectangle slightly larger than beef length.
05 - Spread cooled mushroom mixture evenly over entire surface of prosciutto layer.
06 - Brush cooled seared beef evenly with Dijon mustard on all sides. Place beef in center of prosciutto and duxelles layer.
07 - Using plastic wrap as guide, tightly roll prosciutto and duxelles around beef to form compact log. Twist plastic wrap ends firmly to seal. Refrigerate 20 minutes to set shape.
08 - Lightly flour work surface. Roll puff pastry into rectangle large enough to completely encase beef log with overlap. Remove beef from plastic wrap and place in center of pastry.
09 - Fold pastry over beef, trimming excess dough as needed. Press edges firmly to seal. Place seam-side down on parchment-lined baking sheet.
10 - Brush entire pastry surface with beaten egg. Decorate with pastry trimmings if desired. Brush decorations with egg wash. Refrigerate 10 minutes.
11 - Bake 40-45 minutes until pastry is deep golden brown. Instant-read thermometer inserted into center should register 120°F for rare or 130°F for medium-rare.
12 - Transfer to cutting board. Rest 10-15 minutes before carving into thick slices.
