RecipeDelish

Ingredients

• 1 center-cut beef tenderloin (about 2 lb), trimmed
• 2 tsp kosher salt
• 1 tsp black pepper
• 2 tbsp olive oil
• 2 tbsp Dijon mustard
• 1 lb cremini mushrooms, finely chopped
• 2 shallots, minced
• 2 garlic cloves, minced
• 2 tbsp unsalted butter
• 1 tbsp fresh thyme leaves
• 6 slices prosciutto
• 1 sheet puff pastry, thawed
• 1 egg, beaten
• 2 tbsp all-purpose flour, for dusting

Steps

1. Season the tenderloin with salt and pepper. Sear in hot oil, 2 minutes per side, until browned all over. Brush with mustard and let it cool.
2. Cook the mushrooms, shallots and garlic in butter over medium-high heat until all the moisture is gone and the mix is a dry paste, about 10 minutes. Stir in the thyme and let it cool — wet duxelles makes soggy pastry.
3. Lay the prosciutto slices overlapping on plastic wrap. Spread the duxelles over them, set the tenderloin on top and roll it up tight. Chill 20 minutes.
4. Roll the puff pastry on a floured surface. Unwrap the beef, set it in the center and fold the pastry around it, sealing the edges with egg wash.
5. Heat the oven to 425°F. Place seam-side down on a lined baking sheet, brush with egg wash and score the top lightly.
6. Bake 25–30 minutes until the pastry is deep golden. The center should read 130°F for medium-rare.
7. Rest 10 minutes before slicing with a serrated knife.