Entree: French Southern Territories – Central Culinary Region – Boeuf en Croûte (Beef tenderloin wrapped in pastry with mushroom duxelles and prosciutto)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 40 min

Cook 45 min

Additional 45 min

Total 2 hrs

Ingredients

- 2 lb (900 g) center-cut beef tenderloin, trimmed
- 1 1/2 tsp (8 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) olive oil
- 8 oz (225 g) cremini or button mushrooms, finely chopped
- 2 tbsp (30 g) unsalted butter
- 2 shallots, minced, approx. 2 oz (60 g)
- 2 cloves garlic, minced, approx. 6 g
- 1 tbsp (15 ml) dry white wine or dry sherry
- 8 slices prosciutto, approx. 4 oz (115 g)
- 2 tbsp (30 g) liver or country pâté (optional)
- 1 sheet puff pastry, thawed, about 14 oz (400 g)
- 2 large eggs, beaten, approx. 3.5 oz (100 g) total (for egg wash)
- 2 tsp (10 g) Dijon mustard
- 1 tbsp (8 g) all-purpose flour for dusting
- 1 tsp (1 g) fresh thyme leaves, chopped
- 1 small lemon, zested (optional, about 1 tsp / 2 g)

Instructions

1. Preheat the oven to 425°F (220°C). Season the tenderloin on all sides with 1 tsp (5 g) of the salt and 1/2 tsp (1 g) of the pepper. Heat 2 tbsp (30 ml) olive oil in a large skillet over high heat until shimmering. Sear the tenderloin on all sides until well browned, about 2 minutes per side. Transfer to a plate and let cool slightly; brush all over with 2 tsp (10 g) Dijon mustard.
2. In the same skillet, reduce heat to medium and add 2 tbsp (30 g) butter. Add minced shallots and garlic and cook until softened, about 2 minutes. Add the chopped mushrooms and cook, stirring, until they release their moisture and it evaporates, about 8–10 minutes. Stir in 1 tbsp (15 ml) white wine and cook until absorbed. Season with remaining 1/2 tsp (3 g) salt, 1/2 tsp (1 g) pepper, and 1 tsp (1 g) thyme. Cool the duxelles completely.
3. On a lightly floured surface, lay out a sheet of plastic wrap. Arrange the prosciutto slices in an overlapping layer to form a rectangle slightly longer than the tenderloin. Spread the cooled mushroom duxelles evenly over the prosciutto and, if using, dot 2 tbsp (30 g) pâté across the duxelles. Place the mustard-coated tenderloin on the duxelles and, using the plastic wrap, roll the prosciutto and duxelles tightly around the beef into a log. Twist ends of the plastic wrap and chill in the refrigerator for 20–30 minutes to firm.
4. Roll the puff pastry on a lightly floured surface to a rectangle large enough to encase the beef. Unwrap the prosciutto-wrapped tenderloin and place it in the center of the pastry. Brush pastry edges with beaten egg. Wrap the pastry around the beef, sealing seams and trimming excess. Place seam-side down on a parchment-lined baking sheet. Brush the pastry all over with egg wash and use any trimmings to decorate. Chill 15 minutes to set.
5. Bake at 425°F (220°C) for 20 minutes, then reduce oven temperature to 375°F (190°C) and bake until pastry is deep golden and a meat thermometer reads 125–130°F (52–54°C) for medium-rare, about 10–15 more minutes depending on thickness. Let rest 10–15 minutes before slicing. Serve sliced with pan sauce, a simple red wine jus, or roasted vegetables.