Ingredients:

  • 2 lb center-cut beef tenderloin
  • 2 tbsp grapeseed oil
  • 3 tbsp English mustard
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 1.5 lb cremini mushrooms, finely minced
  • 2 cloves garlic, minced
  • 2 sprigs fresh thyme, leaves only
  • 0.5 tsp sea salt
  • 10 thin slices Prosciutto di Parma
  • 1 lb puff pastry, thawed but cold
  • 2 egg yolks
  • 1 tsp water
  • 1 tsp flaky sea salt
  • 1 cup dry red wine
  • 2 cups beef bone broth
  • 1 shallot, minced
  • 1 tbsp cold unsalted butter

Instructions:

  1. Season the beef tenderloin with kosher salt and pepper. In a hot cast-iron skillet with grapeseed oil, sear the beef on all sides until browned but raw in the middle. Remove and immediately brush with English mustard while warm. Let rest.
  2. In a food processor, pulse mushrooms until finely minced. Sauté in a dry pan with garlic, thyme, and sea salt until all moisture has evaporated and it forms a thick paste (duxelles). Let cool completely.
  3. Lay a large piece of plastic wrap on a work surface. Arrange prosciutto slices in an overlapping rectangle. Spread the cooled mushroom duxelles evenly over the prosciutto.
  4. Place the beef at the edge of the prosciutto and use the plastic wrap to roll it into a tight cylinder. Twist the ends of the wrap to create tension. Chill in the refrigerator for 1 hour to set the shape.
  5. Roll out the cold puff pastry. Remove the beef from the plastic and place it on the pastry. Brush edges with egg wash (yolks beaten with water), wrap tightly, and trim excess dough. Score the top and chill for another 1 hour.
  6. Preheat oven to 425°F (220°C). Brush the pastry with remaining egg wash and sprinkle with flaky sea salt. Bake for 25-35 minutes until the internal temperature reaches 125°F (52°C) for medium-rare and the pastry is golden brown.
  7. While the beef rests for 15 minutes, prepare the sauce by reducing red wine, shallots, and bone broth in a saucepan by half. Whisk in cold butter at the end for a glossy finish.