Elegant beef tenderloin wrapped in mushroom duxelles and puff pastry. This restaurant-quality dish requires precise technique and timing for perfect results.
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13 items
Season the beef tenderloin generously and it over high heat until golden brown on all sides, then cool completely
Sauté the finely chopped mushrooms with shallots and garlic until all moisture has evaporated and the mixture is dry
Cool the duxelles, pâté, and beef to room temperature before assembling
Lay out plastic wrap and arrange overlapping prosciutto slices, spread with pâté and duxelles, then place the beef on top
Roll the beef tightly in the prosciutto using the plastic wrap, twist the ends, and chill for 30 minutes
Remove the plastic wrap and wrap the chilled beef cylinder in rolled-out puff pastry, sealing all seams
Brush with egg wash and bake at 200°C until the pastry is golden and internal temperature reaches 52°C for medium-rare
for 15 minutes before slicing into thick portions for clean cuts
