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| Mipasia.com |
Ingredients:
- **Beef Tenderloin**:
- 1 (2 to 2.5 pounds) beef tenderloin, trimmed
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- **Duxelles**:
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 pound cremini or button mushrooms, finely chopped
- 2 tablespoons fresh thyme leaves (or 1 tablespoon dried thyme)
- Salt and freshly ground black pepper
- **Assembly**:
- 8 ounces pâté (such as foie gras or mushroom pâté)
- 8 slices prosciutto
- 1 sheet puff pastry (thawed if frozen)
- 1 egg, beaten (for egg wash)
Instructions:
1. **Prepare the Beef Tenderloin**:
- Preheat your oven to 400°F (200°C).
- Season the beef tenderloin generously with salt and pepper.
- Heat olive oil in a skillet over high heat. Sear the beef on all sides until browned (about 2-3 minutes per side). Remove from heat and let cool.
2. **Make the Duxelles**:
- In the same skillet, melt the butter over medium heat.
- Add the onion and garlic, cooking until softened (about 2 minutes).
- Add the finely chopped mushrooms and thyme. Cook until the mixture is dry and darkened (about 10 minutes). Season with salt and pepper.
- Transfer the mixture to a bowl and let cool.
3. **Assemble**:
- Lay out the prosciutto slices on a sheet of plastic wrap, slightly overlapping to form a rectangle.
- Spread a layer of duxelles over the prosciutto.
- Place the cooled beef tenderloin on top of the duxelles.
- Using the plastic wrap, roll the beef tightly into the prosciutto and duxelles, then remove the plastic wrap.
4. **Wrap in Puff Pastry**:
- Roll out the puff pastry on a floured surface.
- Spread a thin layer of pâté over the pastry.
- Place the beef (with prosciutto and duxelles) on the pastry and roll it up, sealing the edges well. Trim any excess pastry.
5. **Bake**:
- Brush the pastry with beaten egg.
- Place the wrapped beef seam-side down on a baki
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