Ingredients
- •2.5 lb center-cut beef tenderloin, trimmed and tied
- •2 tsp kosher salt
- •1 tsp freshly cracked black pepper
- •2 tbsp Dijon mustard
- •1 tbsp neutral oil for searing
- •For mushroom duxelles:
- •1 lb cremini mushrooms, very finely chopped
- •2 shallots, minced
- •3 cloves garlic, minced
- •2 tbsp unsalted butter
- •2 tbsp fresh thyme leaves
- •2 tbsp dry sherry
- •Salt and pepper to taste
- •For wrapping:
- •6 slices prosciutto
- •1 sheet puff pastry, thawed
- •1 egg, beaten (for egg wash)
- •Flaky sea salt
Instructions
Season tenderloin with kosher salt and pepper.
Place in a vacuum-seal bag and seal.
Preheat sous vide bath to 131°F (55°C).
Submerge and cook for 2 h.
While tenderloin cooks, make the duxelles. Melt butter in a large skillet over medium-high heat.
Add chopped mushrooms and cook 10–12 min, stirring often, until all moisture evaporates and the mixture is dry and paste-like.
Add shallots and garlic, cook 2 min.
Add sherry and thyme. Cook until liquid evaporates completely.
Season with salt and pepper. Spread on a plate and cool to room temperature.
When tenderloin is done, remove from bag and pat completely dry.
Heat oil in a skillet over high heat. Sear tenderloin on all sides for 30 sec each - just for color, not cooking.
Brush the seared tenderloin with Dijon mustard on all sides.
Lay prosciutto slices on a large sheet of plastic wrap, overlapping slightly.
Spread cooled duxelles evenly over the prosciutto.
Place the mustard-coated tenderloin at one edge and roll tightly using the plastic wrap.
Twist the ends tight and refrigerate for 20 min to set the shape.
Preheat oven to 425°F (218°C).
Unwrap the tenderloin roll. Place on the edge of the puff pastry sheet and roll, sealing the seam with egg wash.
Trim excess pastry and seal the ends.
Place seam-side down on a parchment-lined sheet pan.
Brush entire surface with egg wash and sprinkle with flaky salt.
Score the top in a decorative crosshatch pattern with a sharp knife.
Bake 25–30 min until the pastry is deeply golden and puffed.
Rest 10 min before slicing into thick rounds.
Notes
- •Sous vide is the secret weapon here - the tenderloin is already perfectly cooked so the oven is purely for the pastry
- •The duxelles MUST be completely dry or the pastry will be soggy - cook until it looks like paste
- •The prosciutto layer acts as a moisture barrier between duxelles and pastry
- •Chill the wrapped roll before adding pastry so it holds its shape