Ingredients
Scale
- 1 lb beef tenderloin
- 1 sheet puff pastry (thawed)
- 8 oz cremini mushrooms, finely chopped
- 4 oz shiitake mushrooms, finely chopped
- 4 oz prosciutto, thinly sliced
- 2 tbsp Dijon mustard
- 1 egg yolk (for glazing)
- 2 tsp fresh thyme leaves
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Season the beef tenderloin with salt and pepper. Sear in a hot skillet until browned on all sides.
- Sauté the chopped mushrooms in the same skillet until moisture evaporates and they turn golden brown. Stir in fresh thyme.
- Lay prosciutto slices on plastic wrap, overlapping them slightly. Spread the mushroom mixture over prosciutto, then place the seared beef on top. Roll tightly to form a log.
- Roll out the puff pastry and brush Dijon mustard over the beef before wrapping it completely. Seal edges well and brush with egg yolk wash.
- Bake for 25-30 minutes until golden brown and internal temperature reaches 125°F (52°C) for medium-rare. Let rest before slicing.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 450
- Sugar: 2g
- Sodium: 880mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 80mg