Ingredients
Scale
- 2 lb center-cut beef tenderloin
- 1 sheet puff pastry, thawed
- 8 oz mushrooms, finely chopped
- 2 tbsp unsalted butter
- 2 oz prosciutto slices
- 2 tbsp Dijon mustard
- 1 egg, beaten
- Salt and freshly ground black pepper
Instructions
- Preheat oven to 400°F (200°C). Season the beef with salt and pepper, then sear in a hot skillet until browned all over. Let cool, then brush with Dijon mustard.
- Cook mushrooms in butter until moisture evaporates; season to taste. Spread mushroom duxelles evenly over the beef.
- Lay prosciutto slices on a plastic wrap, place the beef on top, and roll it tightly. Wrap in puff pastry, sealing edges.
- Brush the pastry with beaten egg, cut a few small slits for steam, and bake for 25-30 minutes until golden brown.
- Allow resting 10 minutes, then slice and serve with a preferred sauce or sides.
Notes
- Ensure the beef is thoroughly cooled before wrapping to prevent sogginess.
- Use a meat thermometer to ensure perfect doneness (130°F for medium-rare).
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Method: Baking, Searing
- Cuisine: French-inspired
- Diet: Gluten, Meat
Nutrition
- Serving Size: 1 slice
- Calories: 560 kcal Kcal
- Sugar: 3 g
- Sodium: 490 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 130 mg
