Description
A golden, flaky puff pastry filled with savory mushroom duxelles, prosciutto, and perfectly cooked tenderloin. This elegant main dish is perfect for special occasions or refined home dining.
Ingredients
2 lb beef tenderloin
12 oz mushrooms (Cremini or Portobello)
2 shallots
3 garlic cloves
8 slices prosciutto
1 sheet puff pastry (thawed)
2 egg yolks
2 tbsp Dijon mustard
Salt and black pepper to taste
Instructions
1. Season beef tenderloin with salt and pepper. Sear all sides in a hot cast iron skillet until browned. Let cool completely.
2. Pulse mushrooms, shallots, and garlic in a food processor. Cook in a pan over medium heat until all moisture is gone and mixture is paste-like. Let cool.
3. On a plastic wrap, lay prosciutto slices in a rectangle. Spread mushroom duxelles on top. Place the beef in the center and roll tightly. Chill for 30 minutes.
4. Roll out puff pastry on a floured surface. Place the chilled beef roll in the center. Wrap with pastry, seal edges, and refrigerate for another 15–20 minutes.
5. Preheat oven to 400°F (200°C). Brush the pastry with egg yolk. Score the top gently for design.
6. Bake for 35–40 minutes, or until internal temperature reaches 120–125°F for medium rare. Let rest 10 minutes before slicing.
7. Slice and serve with mashed potatoes or a side salad. Optional: pair with red wine reduction sauce.
Notes
Make sure your mushroom mixture is completely dry before assembly—it’s key to avoid a soggy crust.
Always chill between each wrapping step to keep the shape and integrity of the pastry.
Use a meat thermometer for precise doneness; it’s the best way to avoid overcooking the tenderloin.
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 580
- Sugar: 2g
- Sodium: 820mg
- Fat: 35g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 1g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 160mg