Ingredients
Scale
- 2 pounds beef tenderloin
- 8 ounces mushrooms, finely chopped
- 4 slices prosciutto
- 1 puff pastry sheet
- 1 egg, beaten
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 1 shallot, minced
- 4 sprigs thyme, leaves only
- Salt to taste
- Pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Season the beef tenderloin with salt and pepper.
- Heat olive oil in a pan and sear the beef on all sides until browned.
- Remove the beef and let it cool. In the same pan, sauté shallots and mushrooms until the moisture evaporates.
- Stir in the thyme and season with salt and pepper.
- Spread Dijon mustard over the beef, then layer with prosciutto and the mushroom mixture.
- Roll out the puff pastry and wrap the beef tightly. Seal the edges.
- Brush the pastry with the beaten egg and make a few slits on top.
- Bake for 25-30 minutes until golden brown. Let it rest before slicing.
Notes
- For best results, use high-quality beef tenderloin.
- Make sure the pastry is cold before baking for a flaky texture.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
- Diet: None
Nutrition
- Serving Size: 1 slice
- Calories: 540
- Sugar: 1g
- Sodium: 760mg
- Fat: 36g
- Saturated Fat: 14g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 120mg