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Impress everyone with this classic dish featuring a juicy beef tenderloin wrapped in a flaky puff pastry. It’s a show-stopper for special occasions, and it’s easier to make than you might think!
Preheat the oven to 400°F (200°C).
Season the beef tenderloin with salt and black pepper.
Heat olive oil in a skillet over high heat, sear the beef for 2-3 minutes on each side until browned.
Remove from the skillet and let cool. Cover with Dijon mustard.
In the same skillet, add finely chopped mushrooms and thyme; sauté until moisture evaporates and mixture is dry. Let it cool.
Lay out the prosciutto slices overlapping slightly on a sheet of plastic wrap. Spread the mushroom mixture over the prosciutto.
Place the beef on top and roll tightly into a log using the plastic wrap. Chill in the fridge for 15 minutes.
Roll out the puff pastry on a floured surface. Unwrap the beef log and place it on top of the pastry; fold the pastry over the beef, sealing the edges.
Brush the pastry with egg yolk to give it a golden glaze.
Bake in the preheated oven for 25-30 minutes or until the pastry is golden brown and the beef reaches your desired doneness.
Remove from the oven and let rest for 10 minutes before slicing and serving.
