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Prep Time: 15 mins | Total Time: 2 hrs 30 mins | Yield: 6 Servings

This recipe is a must-try! Oh, man, you are so in for a treat. Enjoy!


1 (2 pounds) centre-cut beef tenderloin, trimmed

kosher salt

Freshly ground black pepper

Olive oil, for greasing

2 tablespoons Dijon mustard

1 1/2 pound mixed mushrooms, roughly chopped

1 shallot, roughly chopped

Leaves from 1 thyme sprig

2 tablespoons unsalted butter

12 thin slices of prosciutto

Flour, for dusting

14 ounces frozen puff pastry, thawed

1 large Egg, beaten

Flaky salt, for sprinkling


Step 1: Tie the tenderloin with kitchen twine and season it with salt and pepper.

Step 2: Apply cooking spray in a heavy skillet.

Step 3: Place the skillet on the stove and turn the heat to high.

Step 4: Add the tenderloin and sear all sides for 2 minutes, then remove it from the skillet to a clean plate.


Step 5: Remove the twine and brush mustard on all sides, then place it inside the fridge.

Step 6: Add the shallots, mushrooms, and thyme to the food processor. Pulse until well chopped.

Step 7: In the same skillet, add the butter and allow it to melt.

Step 8: Add the mixed mushroom mixture and cook for 25 minutes or until the water evaporates completely. Sprinkle salt and pepper to taste, then place it inside the fridge.

Step 9: Add the prosciutto onto a plastic wrap and spread the duxelles on top of the prosciutto.

Step 10: Put the seasoned tenderloin below the prosciutto, then roll it. Place it inside the fridge to chill.

Step 11: Prepare the oven and preheat to 425 degrees F.

Step 12: Roll the pastry onto a floured surface to form a rectangle shape. Big enough to cover the whole tenderloin.

Step 13: Place the unwrapped tenderloin below the puff pastry and brush the sides with egg wash, then roll.

Step 14: Let it sit inside the fridge to chill for 20 more minutes.

Step 15: Place it onto a lined baking sheet. Brush with egg wash and season with flaky salt.

Step 16: Place it inside the oven and bake for 40 minutes.

Step 17: Remove from the oven and let it sit at room temperature for 10 minutes.

Step 18: Serve and enjoy!


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