• Preheat oven to 400

Duxelles

• Add Mushrooms, Shallots and Thyme to a food processor and finely chop. Can also be done by hand but it needs to be finely chopped
• Heat Butter in a pan and saute mushrooms until liquid has been rendered. About 8 min
• Add salt and pepper and fresh breadcrumbs
• Let cool

Meat

• Season beef with salt and pepper
• Heat Olive Oil in pan and sear meat on all sides
• Let cool slightly and remove string
• Brush with Dijon Mustard

Assemble

• Lay slices of prosciutto slightly overlapping on a piece of plastic wrap
  
• Spread duxelles over prosciutto
• place cooled meat on top and use plastic to wrap prosciutto and mushrooms around the meat.
  
• Chill in refrigerator for at least a half hour
• Roll puff pastry on a lighly floured surface ¼ inch thick
• Roll puff pastry in a rectangle just large enough to wrap around tenderloin. You do not want too much excess on sides. Trim pastry as necessary and keep scraps to decorate top with.
• Remove Tenderloin from plastic and wrap tightly in puff pastry use egg wash to seal
• Put seam side down and cut out decorative cut outs out of excess puff pastry to place on top.
  
• Brush with egg wash
• Roast in oven for 45 minutes until temp reaches 130-135 for medium rare
• Let rest for 10 minutes before slicing with a sharp serated knife