Ingredients You'll Need
- 1.5 lbs. Free Range Beef Tenderloin
- 3/4 lb. flat cap mushrooms, roughly chopped
- Sea salt and freshly ground pepper
- olive oil for cooking
- 2 tbsp. mustard
- 8 slices of prosciutto
- 500g ready made puff pastry
- flour, to dust
- 2 egg yolks, beaten
Directions
- Put the mushrooms into a food processor with some seasoning and pulse to a paste
- Scrape the paste into a pan and cook over high heat for 10 minutes, tossing frequently
- Spread mushroom paste out on a plate to cool
- Heat a frying pan and add olive oil
- Season beef and sear in the hot pan for 30 seconds on each side
- Remove the beef from the pan and leave it to cool
- Brush mustard all over beef
- Lay a sheet of cling film on a work surface and arrange the prosciutto on it
- Spread mushroom paste over the prosciutto and then place the seared beef fillet in the middle
- Keeping a tight hold of the cling film from the edge, neatly roll the prosciutto and mushrooms around the beef to form a tight barrell shape
- Twist the ends of the cling film to secure and chill for 15-20 minutes
- Roll the puff pastry onto a floured surface to a large rectangle
- Remove the cling film from the beef, then lay in the center
- Brush surrounding pastry with egg yolk
- Fold the ends over, then wrap the pastry around the beef, cutting off any excess
- Turn over, so that the seam is underneath, and place on a baking sheet
- Brush over all the party with egg and chill for 15 minutes
- Heat oven to 400F
- Lightly score the pastry and glaze with beaten egg yolk
- Bake for 20 minutes, then lower the oven to 350F and cook for another 15 minutes
- Allow to rest for 10-15 minutes before slicing and serving
