This elegant dish features a tender beef fillet coated with mushroom duxelles and wrapped in flaky puff pastry. It’s a show-stopping centerpiece perfect for special occasions.
Ingredients
- 2 pounds beef tenderloin, trimmed
- 2 tablespoons olive oil
- Salt and pepper to taste
- 8 ounces mushrooms, finely chopped
- 2 tablespoons Dijon mustard
- 1/4 cup fresh parsley, chopped
- 8 slices prosciutto
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
1. Preheat the oven to 400°F (200°C).
2. Season the beef tenderloin with salt and pepper. In a large skillet, heat the olive oil over high heat and sear the beef on all sides until browned. Remove from heat and let it cool.
3. In the same skillet, add the finely chopped mushrooms and cook until all moisture has evaporated. Stir in the Dijon mustard and parsley, mixing well. Let the mixture cool.
4. Lay out the slices of prosciutto on a sheet of plastic wrap, slightly overlapping. Spread the mushroom mixture over the prosciutto.
5. Place the cooled beef in the center and roll it tightly using the plastic wrap. Refrigerate for 15 minutes to firm up.
6. Roll out the puff pastry on a floured surface and unwrap the beef from the plastic. Place the beef in the center of the pastry and wrap it tightly, sealing the edges.
7. Brush the pastry with the beaten egg and cut slits on top for ventilation.
8. Bake for 25 to 30 minutes, or until the pastry is golden brown and the beef reaches your desired doneness.
9. Let it rest for 10 minutes before slicing and serving.
Aprile's Kitchen 