Ingredients:
- 2 lb beef tenderloin
- Salt and black pepper
- Olive oil
- 8 oz mushrooms, finely chopped
- 4 oz pâté (e.g., foie gras)
- 8 slices of prosciutto
- 1 sheet of puff pastry
- 1 egg, beaten (for egg wash)
Instructions:
- Preheat the oven to 400°F (200°C).
- Season the beef tenderloin with salt and pepper. Heat olive oil in a pan and sear the beef on all sides until browned. Let it cool.
- In the same pan, add chopped mushrooms and cook until all moisture evaporates. Let it cool.
- Lay out prosciutto slices on a sheet of plastic wrap, slightly overlapping. Spread the mushroom mixture over the prosciutto, then spread pâté on top.
- Place the beef in the center and roll tightly using the plastic wrap. Chill for 30 minutes.
- Roll out puff pastry and wrap it around the beef. Seal the edges and brush with egg wash.
- Bake for 25-30 minutes until golden brown. Let it rest before slicing.
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