Yield: 6 Servings
½ lb. cremini mushrooms, cleaned
½ lb. shiitake mushrooms, cleaned, stem removed
2 oz. butter
1/3 c. shallots, minced
1 T. garlic, minced
2 tsp. thyme, chopped
½ c. brandy, madeira or dry sherry
¼ c. heavy cream
2 lbs. center cut beef tenderloin, trimmed
3 T. vegetable oil
6-8 thin slices prosciutto
1 T. Dijon mustard
1 sheet of Puff Pastry
12 oz. egg wash (1 whole egg and one yolk, whisked together)
Maldon sea salt and pepper
all-purpose flour (for dusting)
To make the mushroom duxelles, pulse the mushrooms in a food processor in small batches until consistently minced but not pureed. Over medium-high heat, melt the butter in a large sauté pan, add mushrooms and season with salt and pepper. Cook for 20-30 minutes until the mushrooms have released their liquid and reduced to almost dry and are beginning to brown. Add the shallots and garlic and cook for 3 minutes. Add the brandy carefully and cook until almost dry. Add the cream and reduce until thickened. Taste and adjust seasoning as needed. Chill fully.
For the beef, season with salt and pepper liberally and let rest in the refrigerator for at least an hour and up to 48 hours. Heat vegetable oil in cast iron pan over high heat until shimmering. Sear tenderloin until browned on all sides. Allow to cool completely in the refrigerator.
On a clean work surface lay out two layers of plastic wrap. Arrange sliced prosciutto (slightly overlapping) in a rectangle large enough to wrap completely around tenderloin with an inch or two of overlap. Using an offset spatula, spread duxelles in a thin, even layer on top of the prosciutto, leaving an inch uncovered on three sides.
Brush cooled tenderloin with Dijon mustard and place it centered on the edge on the prosciutto where the duxelles comes all the way the edge. Using the plastic wrap like a sushi mat, roll the tenderloin until it is encased by the prosciutto. Tuck in the prosciutto on the sides. Chill the tenderloin in freezer for 20 minutes.
Preheat oven to 425˚F. Place chilled puff pastry on a lightly floured work surface and if necessary, roll out to about a ¼-inch thick. Remove plastic wrap from tenderloin and place on the pastry edge closest to you. Roll until encased in dough. Trim remaining dough with a pizza wheel or paring knife leaving ¾” to overlap. Brush this ¾” edge with egg wash and press the seams together to seal. Trim sides of excess dough, egg wash and pinch sides together to seal. Place on a parchment or silpat-lined sheet tray with the seam side down. Brush all exposed surfaces with egg wash. Season with pepper and Maldon salt. Allow to chill in freezer for 10-15 minutes. Bake for 40-45 minutes until pastry is golden and crispy and internal temperature is about 105-110˚F. Allow to rest for 20-30 minutes. Slice with a serrated knife and serve.
Enjoy with a glass of Cakebread Cellars Cabernet Sauvignon.
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