Description
A show-stopping centerpiece with tender beef, savory mushrooms, and crispy pastry, perfect for celebrations.
Ingredients
Scale
- 2-3 pounds center-cut beef tenderloin
- Kosher salt and freshly ground black pepper
- 2 Tablespoons olive oil
- 2 Tablespoons dijon mustard
- 1 1/2 pounds mushrooms (button, cremini, shiitake, portabello, or a mix, cleaned and roughly chopped)
- 2 Tablespoons salted butter
- 2 Tablespoons olive oil
- 2 medium shallots (roughly chopped)
- 2 teaspoons fresh thyme leaves (about 6 sprigs)
- 4 cloves garlic
- 12 thin slices prosciutto (about 1/4 pound)
- Flour for rolling out puff pastry
- 14 ounces frozen or homemade puff pastry (thawed)
- 1 large egg (beaten)
- 1/2 teaspoon flaky or coarse sea salt (such as Maldon or fleur de sel)
- 1 bunch finely minced chives
Instructions
- Prepare the tenderloin by seasoning it with salt and pepper, then sear in olive oil until browned. Allow to cool.
- Make the duxelles by sautéing shallots, garlic, and mushrooms in butter until moisture evaporates; season with thyme, salt, and pepper. Cool the mixture.
- Spread Dijon mustard on the cooled beef and layer prosciutto over it, followed by the duxelles.
- Roll out the puff pastry and wrap it around the beef tightly, sealing all edges.
- Brush the pastry with beaten egg and sprinkle with sea salt.
- Bake in a preheated oven at 400°F (200°C) for about 25-30 minutes, or until the pastry is golden and beef is cooked to your preference.
- Let rest for 10 minutes before slicing.
- Serve with chives for garnish.
Notes
Allow beef to rest after searing to retain juices. Ensure puff pastry is cold for a flaky texture.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: main course
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg