Ingredients

• 2 lb beef tenderloin, center-cut
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 2 tablespoons Dijon mustard
• For the Duxelles:
• 1 lb cremini mushrooms, finely chopped
• 2 shallots, minced
• 3 cloves garlic, minced
• 2 tablespoons butter
• 2 tablespoons fresh thyme leaves
• 1/4 cup dry white wine
• For Assembly:
• 6 slices prosciutto
• 1 sheet puff pastry, thawed
• 2 egg yolks, beaten with 1 tablespoon water

Instructions

1. Sear the beef: Season the tenderloin generously with salt and pepper. Heat oil in a skillet over high heat. Sear the beef on all sides until browned, about 2 minutes per side. Let cool, then brush with Dijon mustard.
2. Make the duxelles: In the same pan, melt butter over medium heat. Add shallots and garlic, cook for 2 minutes. Add mushrooms and thyme, cook until all moisture evaporates, about 15 minutes. Add wine and cook until dry. Season and let cool completely.
3. Prepare the wrap: Lay plastic wrap on your counter. Arrange prosciutto slices in an overlapping layer. Spread the cooled duxelles evenly over the prosciutto.
4. Roll the beef: Place the beef at one end and roll tightly using the plastic wrap, twisting the ends to form a tight cylinder. Refrigerate for 30 minutes.
5. Wrap in pastry: Roll out puff pastry to fit around the beef. Remove plastic wrap and place beef on pastry. Roll up, sealing the edges with egg wash. Trim excess pastry.
6. Score and rest: Score the top decoratively with a sharp knife. Brush with egg wash. Refrigerate for 15 minutes. Preheat oven to 425°F (220°C).
7. Bake: Place on a baking sheet lined with parchment. Bake for 25-30 minutes until pastry is golden and internal temperature reaches 125°F (52°C) for medium-rare.
8. Rest and serve: Let rest for 10 minutes before slicing. Serve with your choice of sauce.