Prep Time: 15 mins | Cook Time: 2 hrs 15 mins | Total Time: 2 hrs 30 mins | Yield: 6 Servings
If you want the best lunch or dinner today, then you should give this one a try! I promise you that it will be worth all your time and effort! Feel free to add more ingredients if you prefer. Have a wonderful day, friends. Enjoy!
Ingredients:
1 (2 pounds) centre-cut beef tenderloin, trimmed
kosher salt
Freshly ground black pepper
Olive oil, for greasing
2 tablespoons Dijon mustard
1 ½ pound mixed mushrooms, roughly chopped
1 shallot, roughly chopped
Leaves from 1 thyme sprig
2 tablespoons unsalted butter
12 thin slices prosciutto
Flour, for dusting
14 ounces frozen puff pastry, thawed
1 large Egg, beaten
Flaky salt, for sprinkling
Directions:
Tie the beef tenderloin with kitchen twine. You should have 4 even portions.
Generously season it with salt and pepper.
Place a heavy skillet on the stove and turn the heat to high.
Add olive oil and allow it to become hot.
Add the tenderloin and sear each side for about 12 minutes or until brown. Remove from the skillet onto a clean plate and allow it to cool.
Discard the kitchen twine, then smother it with mustard. Place it inside the fridge for a few minutes to cool completely.
Add shallots, mushrooms, and thyme into a food processor. Pulse until well mixed.
In the same skillet, add butter and allow it to melt.
Add the mixture from the food processor as well as salt and pepper, then cook for 25 minutes. Place it inside the fridge.
Lay a plastic wrap onto a flat surface.
Arrange the prosciutto over the plastic wrap.
Spread the mushroom mixture over the prosciutto.
Place the tenderloin over the mushroom layer.
Roll everything, then place it inside the fridge to chill for a few minutes.
Preheat the oven to 425 degrees F.
Sprinkle flour on a flat surface, then place the puff pastry on it. Use a rolling pin to flatten it out.
Discard the plastic wrap from the tenderloin.
Place the tenderloin over the puff pastry, then roll it from bottom to top.
Cover it with plastic wrap again, then place it inside the fridge to chill for about 20 minutes.
Discard the plastic wrap, then smother it with egg wash. Season with flaky salt to taste.
Place it inside the preheated oven and bake for about 45 minutes.
Remove from the oven and allow it to sit at room temperature for about 10 minutes.
Slice into small pieces.
Serve and enjoy!
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