French: French: Filet De Bœuf En Croûte

Recipe by Paul Young <info@cooking-with-paul.com>

(serves 6-8)

Ingredients:

• 3 pounds center-cut beef tenderloin
• 4 ounces bacon
• 2 tablespoons unsalted butter
• 12 ounces mushrooms, preferably a mix of different kinds, such as cremini, white, shiitake, chanterelles, or oyster, sliced
• 2 shallots, diced
• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 4 garlic cloves, minced
• 2 teaspoons fresh thyme leaves, plus more for garnish
• 1 tablespoon cognac
• salt and black pepper
• 2 tablespoons Dijon mustard
• 10 to 12 thin slices prosciutto
• 1 large egg
• 16 ounces puff pastry, thawed

For the red wine sauce:

• 2 tablespoons butter, unsalted
• 2 shallots, finely sliced
• ½ cup shiitake mushrooms, finely sliced
• 1 cup red wine
• 1½ cups beef stock
• 1 tablespoon dried tarragon

Procedure:

1. Cook bacon in a skillet until brown (6 to 8 minutes); remove bacon and set aside
2. Add butter to same skillet, raise heat to high, then stir in mushrooms and shallots; cover to steam and to release liquid (4 to 7 minutes); uncover and saute until mushrooms are browned (add more butter if needed)
3. Stir in garlic and thyme leaves, cook until fragrant (about 1 minutes)
4. Stir in cognac, scraping up the browned bits on the bottom of the pan, transfer mushroom mixture to a bowl and set aside
5. In the same skillet, heat 2 tablespoons olive oil over medium-high; season beef generously with salt and pepper, then sear on all sides until browned (1 to 2 minutes per side)
6. Transfer beef to a plate and cool slightly; brush meat all over with mustard
7. On a clean work surface, overlap long sheets of plastic wrap (about 15-by-15 inches); place prosciutto slices on plastic to make about a 14-by-7-inch rectangle, arranging them in an even layer and overlapping the pieces slightly
8. Add mushrooms and bacon to a food processor and mince; spread mushroom mixture evenly on top of prosciutto
9. Place beef on top of prosciutto and mushroom mixture, then roll prosciutto tightly around beef; wrap tightly with plastic wrap, twisting both ends like a candy wrapper; chill in the refrigerator for at least 30 minutes (or overnight)
10. Heat oven to 450 degrees
11. In a small bowl, whisk together egg and 1 teaspoon water
12. Line a rimmed baking sheet with parchment paper; lay puff pastry out on the prepared baking sheet, lightly draping over edges (the pastry needs to be at least 14-inches long and 13-inches wide to cover the beef; if not, roll it out as needed)
13. Carefully unwrap and place chilled beef log on top of the puff pastry “upside-down” (prosciutto side down); wrap puff pastry over beef tightly, then place it seam-side down on the baking sheet; tuck puff pastry over the ends of the beef to cover them, pinching to seal and folding underneath
14. Brush top and sides of pastry with egg wash, and use a small sharp knife to cut a few slits into the top of the pastry
15. Bake until a thermometer inserted in the center reads 120 degrees for rare (30 to 45 minutes); if the pastry browns too quickly, cover loosely with a piece of parchment paper
16. While the beef is baking, make the sauce: in a skillet, soften the shallots in the butter for 2-3 minutes
17. Add the mushrooms and soften for a further 2 minutes
18. Pour in the red wine and reduce by half; add the stock, and continue to reduce by half
19. Stir in the tarragon, correct the seasoning (if required)
20. Remove beef from oven when done and let rest for 10 minutes (internal temperature will increase by 10 degrees while resting)
21. Slice from the center out (the end slices will be more done than the center)
22. To serve: ladle sauce on warmed plate and carefully place a slice on top of the sauce; garnish with a sprig of fresh thyme
23. Optional: serve with mashed potatoes and a side of vegetables