Servings : 2
Preparation Time : 30 minutes
Cooking Time : 30 minutes (10 min at 425 °F + 20 min at 400 °F)
Ingredients
- 400 g (14 oz) beef tenderloin
- 2 tsp strong mustard
- 6 slices of prosciutto
- 1 liter (4 cups) mushrooms, finely chopped
- 1 shallot, finely chopped
- 1 garlic clove, finely chopped
- Salt and pepper, to taste
- 1 sheet all-butter puff pastry
- 1 tsp olive oil or 1 tbsp (15 ml) butter
- 1 egg, beaten, for brushing
Instructions
- Season the beef tenderloin with salt and pepper. Heat the olive oil or butter in a pan and sear the beef on all sides until nicely browned. Remove from the pan, brush with strong mustard, and let cool completely.
- In the same pan, sauté the shallot and garlic until translucent. Add the chopped mushrooms and cook until all the moisture has evaporated. Season with salt and pepper, then let cool.
- Lay a sheet of plastic wrap on a work surface and arrange the 6 slices of prosciutto into a rectangle. Spread the mushroom mixture evenly over the prosciutto. Place the beef tenderloin in the center and wrap tightly with the plastic wrap. Refrigerate for 15 minutes.
- Preheat the oven to 425 °F (220 °C). Roll out the puff pastry on a lightly floured surface. Remove the plastic wrap from the beef and place it in the center of the pastry. Carefully wrap the beef with the pastry, sealing the edges tightly. Place it seam-side down on a baking sheet.
- Brush the puff pastry with the beaten egg for a golden finish. Optionally, make decorative incisions on the pastry.
- Bake at 425 °F (220 °C) for 10 minutes, then reduce the oven temperature to 400 °F (200 °C) and continue baking for approximately 20 minutes, or until the pastry is golden and the beef is cooked to your desired doneness.
- Let rest for 5 minutes before slicing and serving.
