3 pints (1½ kilos) white button mushrooms
2 shallots, peeled and roughly chopped
8 sprigs contemporary thyme, leaves solely, divided
1 (3-pound) center-cut beef tenderloin, trimmed
12 skinny slices prosciutto
2 tablespoons Dijon or English mustard
Flour, for rolling out puff pastry
1 pound puff pastry, selfmade (see recipe) or store-bought, thawed if frozen.
2 massive eggs, calmly crushed
½ teaspoon coarse sea salt
Word: The duxelles and the selfmade puff pastry (if utilizing) might be made a day or two forward of time.
1. For the duxelles: Add mushrooms, shallots, garlic and the leaves of two of the sprigs of thyme to a meals processor and pulse till finely chopped. Place a big sauté pan over medium warmth, add the shallot-and-mushroom combination, and sauté till many of the liquid it releases has evaporated. Season with salt and pepper, and put aside to chill. Could also be refrigerated for as much as 3 days.
2. For the meat: Tie the tenderloin in 4 locations so it holds its cylindrical form whereas cooking. Drizzle with olive oil, then season with salt and pepper and sear throughout, together with the ends, in a sizzling, heavy-bottomed skillet calmly coated with olive oil.
3. In the meantime, set out your prosciutto on a sheet of plastic wrap at the very least a foot and a half in size. Shingle the prosciutto so it types a rectangle that’s large enough to embody all the filet of beef. Utilizing a rubber spatula, cowl prosciutto evenly with a skinny layer of duxelles, and season with salt and pepper. Sprinkle with leaves from the remaining 6 sprigs of thyme.
4. When the meat is seared, take away from warmth, minimize off twine and smear calmly throughout with mustard. Permit to chill barely, then roll up within the duxelles-covered prosciutto, utilizing the plastic wrap to tie it up tightly. Tuck within the ends of the prosciutto as you roll to utterly embody the meat. Twist ends of plastic to seal it utterly and maintain it in a log form. Refrigerate half-hour to make sure it maintains its form.
5. Preheat oven to 425 levels.
6. On a calmly floured floor, roll out the puff pastry to type a rectangle massive sufficient to utterly embody the meat (that is important — if mandatory, overlap 2 sheets and press them collectively). Take away plastic from beef and set meat in center of the pastry. Fold the longer sides over the meat, brushing the perimeters with crushed egg to seal. Brush ends with crushed egg to seal, and fold over to utterly seal the meat. Trim ends if mandatory. High with coarse sea salt. Place seam-side down on a baking sheet.
7. Brush the highest of the pastry with egg, then make a couple of slits within the prime of the pastry, utilizing the tip of a paring knife, to permit steam to flee whereas cooking. Bake 35 to 45 minutes till pastry is golden brown and beef registers 125 to 130 levels on a meat thermometer for medium uncommon, 135 to 140 levels for medium, 140 to 145 levels for medium properly or 150 to 155 for properly performed.
8. Permit to relaxation earlier than reducing into thick slices.
Per serving (primarily based on 8): 762 energy; 41g fats; 11g saturated fats; 194mg ldl cholesterol; 64g protein; 33g carbohydrate; 3g sugar; 2g fiber; 1,779mg sodium; 68mg calcium
Tailored from a recipe by Tyler Florence, through Meals Community
2 cups all-purpose flour, ideally chilled
½ teaspoon effective sea salt
20 tablespoons (2½ sticks) unsalted butter, chilled and diced
Word: That is greatest ready in a cool kitchen, on a cool work floor, utilizing mild and assertive gestures to stop overheating the dough. Don’t try it when the oven is on.
1. In a medium bowl, sift collectively the flour and salt. Utilizing a pastry blender or two knives, minimize the butter into the flour, stopping when the combination appears crumbly however pretty even, with the common piece of butter in regards to the dimension of a giant pea.
2. End up onto a clear and funky work floor and type a properly within the middle. Pour within the water and work it into the flour and butter combination with a bench scraper or a wood spoon. Knead calmly, simply sufficient in order that the dough comes collectively in a ball, and form right into a tough sq.. There ought to be little items of butter seen within the dough. In case you have time, refrigerate half-hour.
3. Flour your work floor calmly. Utilizing a calmly floured rolling pin, roll out the dough in a single path right into a rectangle about 20 inches lengthy. Add extra flour as wanted to stop sticking. Brush to take away extra flour and fold the dough in three, like a letter, so the highest and backside overlap, dusting once more after the primary fold.
4. Give the dough 1 / 4 of a flip, and repeat the rolling and folding steps. Repeat till you’ve rolled and folded a complete of 4 instances. It’s best to get a neat rectangle or sq. pad of dough. For those who discover the dough turns into sticky at any level, refrigerate for half-hour to chill once more.
5. Put the dough on a plate, cowl and refrigerate for at the very least 1 hour or in a single day earlier than utilizing. If the dough appears too stiff while you take it out of the fridge, let it come to room temperature for 15 to twenty minutes earlier than utilizing.
Per serving: 246 energy; 19g fats; 12g saturated fats; 51mg ldl cholesterol; 2g protein; 16g carbohydrate; no sugar; 1g fiber; 100mg sodium; 9mg calcium
Tailored from “Tasting Paris,” by Clotilde Dusoulier