Prep Time: 20 minutes
Cook Time: 45 minutes
- Bone Suckin’ Sweet/Spicy Mustard, 4 tbsp.
- 2 Beef Tenderloin, ½ lb. fillets
- Grapeseed Oil, 1 tbsp.
- Cremini Mushrooms, 1 lb.
- Prosciutto Ham, ¼ lb. (8 thin slices)
- Puff Pastry, 14 oz.
- 2 Egg yolks, beaten
In a skillet, heat oil on medium-high and sear all sides of tenderloin fillets. Set fillets aside to cool. Once fillets are cool, brush on all sides with Bone Suckin’ Sweet/Spicy Mustard.
In a food processor, purée mushrooms. Place puréed mushrooms in medium-high skillet and let them cook down about 10 minutes. Set mushrooms aside to cool.
Preheat oven at 400˚F.
On a sheet of plastic wrap lay out prosciutto, two slices, side by side and across side by side. Spread mushroom purée over prosciutto pieces. Place seared tenderloin in center of covered prosciutto. Wrap the tenderloin with prosciutto and then cover with plastic wrap and refrigerate for 30 minutes.
On a lightly floured surface, unroll or unfold puff pastry dough. Cut dough in half and roll each piece out large enough to completely cover prosciutto covered tenderloin.
Wrap tenderloin with dough and cut off any excess dough.
Place tenderloins on parchment covered baking sheet, seam side down. Brush entire puff pastry with beaten egg yolk. Chill for 10 minutes and re-brush pastry. Score the top of pastry with three lines; do not go all the way through dough.
Place in oven and bake for 25 minutes. The internal temperature should be 130˚ for medium-rare steak or cook longer for well done for steak recipes. Recipe serves 2.
Recipe from Bone Suckin' Sauce.