Ingredients:

  • 2 pounds (900g) beef tenderloin, trimmed
  • Salt and black pepper, to taste
  • 2 tablespoons (30ml) olive oil
  • 1 pound (450g) mushrooms, finely chopped
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons (30g) unsalted butter
  • 1 teaspoon (5ml) fresh thyme leaves
  • 8 ounces (225g) pâté
  • 8 slices of prosciutto
  • 1 package of puff pastry (14 ounces / 400g), thawed
  • 1 large egg, beaten for glazing

Instructions:

  1. Season beef filet with salt and pepper. Sear in olive oil until browned on all sides (about 2-3 minutes). Remove from heat and let cool; chill in the refrigerator for 30 minutes.
  2. In a skillet, melt butter and sauté onion until translucent. Add mushrooms and garlic; cook until liquid evaporates and mixture is dry. Stir in thyme, season with salt and pepper, and let cool.
  3. Lay out prosciutto slices on plastic wrap, slightly overlapping. Spread mushroom duxelles over prosciutto. Place chilled beef on top and roll tightly using the wrap. Chill again for 15 minutes.
  4. Roll out puff pastry on a floured surface; place the beef bundle in the center. Fold pastry over beef and seal edges, using egg wash to help stick. Place seam side down on a baking sheet lined with parchment paper.
  5. Preheat oven to 400°F (200°C). Brush pastry with egg wash and make slits on top for steam. Bake for 25-30 minutes or until golden brown and internal temperature reaches 125°F (52°C) for medium-rare.