Ingredients:

  • 2 lb center-cut beef tenderloin, trimmed
  • 2 tbsp English mustard
  • 2 tbsp high-smoke point oil
  • 1 tsp kosher salt
  • 1 tsp freshly cracked black pepper
  • 1.5 lbs cremini mushrooms, finely minced
  • 2 shallots, finely diced
  • 4 cloves garlic, minced
  • 1 tbsp fresh thyme leaves
  • 3 tbsp unsalted butter
  • 10 slices prosciutto di Parma
  • 1 lb all-butter puff pastry, chilled
  • 2 large eggs, beaten
  • 0.5 tsp flaky sea salt
  • 1 cup red wine
  • 2 cups beef bone broth
  • 1 sprig rosemary

Instructions:

  1. Season the beef aggressively with salt and pepper. In a smoking hot cast iron skillet with high-smoke point oil, sear the tenderloin for 2 minutes per side until a mahogany crust forms. Do not cook it through.
  2. Immediately remove the beef from the heat and brush with English mustard while warm. Place in the refrigerator to chill.
  3. Sauté minced mushrooms in a dry pan to release water. Once liquid evaporates, add 2 tbsp butter, shallots, garlic, and thyme. Cook until the mixture becomes a thick, spreadable paste. Cool the duxelles completely.
  4. Lay out a large piece of cling wrap. Arrange prosciutto slices in an overlapping rectangle. Spread the cooled mushroom duxelles evenly over the prosciutto.
  5. Place the chilled beef on the duxelles and use the cling wrap to roll it into a tight log. Chill for at least 30 minutes to set the shape.
  6. Roll out the puff pastry. Unroll the beef from the plastic and place on the pastry. Brush edges with egg wash, wrap tightly, and score the top. Brush the exterior with remaining egg wash and sprinkle with flaky sea salt.
  7. Bake at 400°F (200°C) for 25-30 minutes or until the internal temperature reaches 125°F for medium-rare. Rest for 15 minutes before slicing.
  8. For the sauce: Reduce red wine, bone broth, and rosemary in a saucepan by half. Whisk in 1 tbsp cold butter before serving.