Tender filet mignon seared, wrapped in savory mushroom duxelles and prosciutto, enclosed in flaky, golden lattice-scored puff pastry.
Ingredients
2 beef tenderloin filet mignon steaks (6 oz each)
8 oz cremini mushrooms (pureed into fine duxelles)
6 slices prosciutto di Parma
1 sheet all-butter puff pastry
1 tbsp Dijon mustard
1 egg yolk (for egg wash)
Instructions
Sear beef tenderloin fillets on high heat for 1 minute per side; brush with Dijon mustard and chill.
Cook pureed mushrooms in a dry pan until all liquid evaporates completely.
Layer plastic wrap with prosciutto, spread mushroom duxelles, place beef, and roll into a tight cylinder.
Wrap tightly in rolled puff pastry; score top gently with knife and brush with egg wash.
Bake at 425°F (220°C) for 20-22 minutes until pastry is deep golden and beef is medium-rare.
[ ADVERTISEMENT ]
Reserved banner container designed to adhere strictly to Google Publisher Policies. Non-deceptive, non-intrusive, and positioned cleanly between natural content breaks.
🛒 Ingredients Checklist
👨🍳 Cooking Instructions
Sear beef tenderloin fillets on high heat for 1 minute per side; brush with Dijon mustard and chill.
Cook pureed mushrooms in a dry pan until all liquid evaporates completely.
Layer plastic wrap with prosciutto, spread mushroom duxelles, place beef, and roll into a tight cylinder.
Wrap tightly in rolled puff pastry; score top gently with knife and brush with egg wash.
Bake at 425°F (220°C) for 20-22 minutes until pastry is deep golden and beef is medium-rare.
