1poundof wild mushroomsbutton, cremini, shiitake and oysters
2small peeled shallots
2tablespoonschopped fresh parsley
2teaspoonschopped fresh thyme
3tablespoonsyellow or Dijon mustard
½recipe of puff pastry or 1 frozen and thawed puff pastry sheet
6slicesof ham di parma
2egg yolks whisked with 1 tablespoon whole milk to make an egg wash
Sea salt and fresh cracked pepper to taste
Preheat the oven to 425°.
Add the mushrooms, shallots and garlic to a food processor and pulse on high until the ingredients are about the size of rice. Likewise, you can also finely mince everything on a cutting board with a sharp chef’s knife. Set aside.
Add 2 tablespoons of olive oil to a large saute pan over low heat and add in the mushroom mixture. Frequently stir and do not burn it.
Cook for 20 minutes or until the moisture in the mushrooms has evaporated or reduced.
Deglaze with wine and cook for 5-7 more minutes to also evaporate and reduce the wine liquid.
Fold in parsley, thyme, salt and pepper until combined and then set aside on a plate to cool slightly.
Add the same mushroom pan back to the burner over medium-high heat and add in 1 tablespoon of olive oil.
In the meantime, generously season the beef tenderloin on all sides with salt and pepper and brown it on all sides in the pan with olive oil, about 90 seconds per side.
Remove from the pan and generously brush it with the mustard on all sides and let it rest on a plate.
Next, on a clean surface lightly dusted with flour add the puff pastry sheet and roll it out until it’s about 16”-18” long by 12” wide.
Overlap 6 slices of ham di parma right in the center of the puff pastry and then spread the mushroom mixture over top of the ham and spread around to completely cover it.
Put the tenderloin towards the bottom part of the ham and mushroom mixture and roll it forward completely encrusting the tenderloin.
Pick up the beef tenderloin and place it back toward the bottom part of the puff pastry and then roll it forward to wrap it up.
Pinch the seams together and cut off the excess puff pastry from the sides and pinch the seams together or twist it together to make sure it is airtight.
Place on a sheet tray lined with parchment paper and rest in the refrigerator for 20 minutes.
Next, brush the puff pastry outside on all sides with the egg yolk and milk egg wash.
Score if it with the back side of your knife if desired to make a design and bake at 425° for 18-22 minutes or until a thermometer reads at 120° internally of the beef.
Remove from the oven at let it rest for 10 minutes before slicing and serving it
Make-Ahead: You can make this recipe up to 1 day in advance of serving it. After you roll up the tenderloin in the puff pastry simply place it in the refrigerator overnight until ready to bake the next day.
How to Reheat: Caution that reheating beef will cause it to go up in temperature which may over cook it. Place some slices or a chunk in a pan with a lid and bake at 325° for 6-8 minutes or until hot. You can also simply heat in the microwave until hot.
How to Store: It will hold covered in plastic in the refrigerator for up to 3 days.
How to Freeze: It will freeze covered in plastic for up to 2 months. Thaw it in the refrigerator for 1 day before reheating it. It will lose a lot of moisture in the freezer causing it to be dry and the puff pastry to be soggy.
Ham di parma can be substituted for prosciutto ham.
The higher grade of beef you purchase the more fat and marbling will be on it rendering a better, juicier flavor.
You can use whatever type of mushroom you’d like in the making of the duxelles.