Description
Perfectly seared beef tenderloin wrapped in mushroom duxelles, prosciutto, and golden puff pastry. A stunning centerpiece for holidays or special dinners.
Ingredients
- 2 lb beef tenderloin (center-cut), trimmed
- 2 tbsp olive oil
- 2 tbsp Dijon mustard
- 1 lb mushrooms, finely chopped
- 1 small shallot, minced
- 2 cloves garlic, minced
- 2 tbsp butter
- 4 oz prosciutto (about 8 slices)
- 1 sheet puff pastry, thawed
- 1 egg, beaten
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
1. Pat beef dry and season with salt and pepper. Sear on all sides 1–2 minutes until browned. Brush with Dijon mustard and cool slightly.
2. In the same pan, sauté shallot and garlic in butter. Add mushrooms and cook until all moisture evaporates. Cool completely.
3. Lay plastic wrap on counter. Arrange prosciutto slices in a rectangle and spread mushroom mixture evenly over them.
4. Place beef in the center and roll tightly using plastic wrap. Chill 30 minutes.
5. Roll out puff pastry on a floured surface. Unwrap beef and place in center. Brush edges with egg wash and seal tightly. Trim excess pastry and brush top with egg wash.
6. Chill 15–20 minutes. Bake at 425°F (220°C) for 25–30 minutes until golden and internal temperature reaches 125°F for medium-rare.
7. Rest 10 minutes before slicing. Serve with red wine sauce or jus.
Notes
Cook mushrooms thoroughly to remove moisture.
Chill between wrapping stages for neat layers and crisp pastry.
Use a thermometer for perfect doneness (125°F for medium-rare).
Can be assembled a day ahead and baked before serving.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 650
- Sugar: 2g
- Sodium: 950mg
- Fat: 43g
- Saturated Fat: 18g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 135mg