Ingredients
For the Beef:
1 kg (2 lb) beef tenderloin (center cut)
Salt and black pepper
2 tbsp olive oil
2 tbsp Dijon mustard
For the Mushroom Duxelles:
400g mushrooms (finely chopped)
2 garlic cloves (minced)
1 small onion (finely chopped)
2 tbsp butter
Salt & pepper
For Assembly:
6–8 slices prosciutto
1 sheet puff pastry
1 egg (beaten, for egg wash)
Instructions
1️⃣ Sear the Beef
Season beef with salt and pepper.
Heat olive oil in a pan and sear the beef on all sides (about 2–3 minutes per side).
Remove from heat and brush with Dijon mustard. Let cool.
2️⃣ Prepare Mushroom Duxelles
In a pan, melt butter.
Add onion and garlic, cook until soft.
Add mushrooms and cook until all moisture evaporates.
Season with salt and pepper. Let cool completely.
3️⃣ Assemble
Lay plastic wrap on the counter.
Arrange prosciutto slices overlapping.
Spread mushroom mixture evenly over the prosciutto.
Place the beef in the center and roll tightly using the plastic wrap.
Chill for 15–20 minutes.
4️⃣ Wrap in Puff Pastry
Roll out puff pastry.
Place the beef in the center and wrap tightly.
Brush with beaten egg.
Score the top lightly with a knife.
5️⃣ Bake
Preheat oven to 200°C (400°F).
Bake for 35–40 minutes (medium-rare).
Rest for 10 minutes before slicing.
🔥 Serve with creamy mashed potatoes (like in the picture).
