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Ingredients for 6 servings

servings
  • A beef tenderloin heart (uniform thickness from end to end)
  • 2lbs (2.2 lb (1 kg)) beef tenderloin
  • 2 tbsp (1.1 oz (30 g)) butter
  • salt and freshly ground pepper
Dijon Mustard
  • 16 thin slices of prosciutto or cured ham depending on size
Mushroom Filling:
  • 1/2 lb (7.75 oz (220 g)) button mushrooms
  • 1/2 lb (7.75 oz (220 g)) cremini mushrooms (large open button mushrooms with brown color)
  • salt and pepper
  • 2 French shallots
  • 2 garlic cloves, germ removed
  • 1 tbsp (1.1 oz (30 g)) Dijon Mustard
  • 1 tbsp (0.5 fl oz (1.5 cl)) olive oil
  • 1 lb (17.75 oz (500 g)) puff pastry with butter
flour as neededEgg wash: 1 egg yolk,
  • 1 pinch of salt a little water
Sauce:
  • 2 French shallots, thinly sliced
  • 1 garlic clove, germ removed and finely minced
  • 1 tbsp (1.7 fl oz (5 cl)) olive oil
  • 2 cups (1.9 cups (45 cl)) beef broth
  • 1 cup (1 cup (23 cl)) demi-glace
  • 1/2 cup (0.5 cup (12 cl)) port
  • 1/2 cup (0.5 cup (12 cl)) sparkling white wine
  • a pinch of thyme flowers
  • 1 to 2 tbsp (0.5 oz (15 g) to 1.1 oz (30 g)) Dijon mustard
  • 2 tbsp (1.1 oz (30 g)) fresh parsley, finely chopped
  • salt and freshly ground pepper
  • 1/4 cup (2.1 oz (60 g)) heavy cream 30% during cooking