Ingredients:
For the beef:
· 2# chateaubriand
· Salt and pepper
· Oil, as needed for searing
· Dijon mustard as needed – about 2 T.
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For The Foie Gras:
· 6 ounces foie gras, cut in to thick pieces
· Salt and pepper
· 1-2 T. oil
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For the Mushroom Duxelle:
· 1# assorted mushrooms, chopped in a food processor
· All of the fat from the foie gras pan
· 1 oz. butter
· ½ C. shallot, fine dice
· Salt and Pepper
· ¼ C. brandy
· ½ C. heavy cream
· 2 T. parsley, chopped
· 2 T. chives, chopped
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· 1-2 sheets puff pastry, depending on size of tenderloin (if using 2, then rolled together to combine the seams)
· ¼ # prosciutto, very thinly sliced
· 2 eggs, beaten well
Preparation
1. Season the beef liberally on all sides. Heat a large braising pan to smoking with 2 T. oil over high heat. Sear the meat to a dark brown on all sides, but do not cook the beef internally too far off the inner edge. Immediately transfer to a cooling rack, rub down with the Dijon mustard, and refrigerate. Wipe the pan clean with a paper towel and set aside.
2. In a non-stick saute pan, heat 1 T. oil to smoking. Liberally season the foie gras and sear for 30-40 seconds on both sides. Remove to a paper towel lined plate and refrigerate immediately.
3. Return the beef braising pan to the stove. Add all of the fat from the foie gras pan and the 1 oz. butter. Add the chopped mushrooms and shallot; season. When the mushrooms are soft, deglaze the pan with the brandy and cook until the alcohol has cooked out. Add the heavy cream and reduce to a paste. Transfer to a wide vessel, cover with a layer of plastic wrap, and plate in the refrigerator.
4. To assemble: lay out a couple pieces of plastic wrap. Shingle the prosciutto down the plastic wrap, overlapping ½ of each piece of prosciutto. Spread the duxelle evenly over the prosciutto. Place the chateaubriand on the prosciutto and top with foie gras. Roll the beef completely up in the prosciutto mushroom mixture, wrap tightly with plastic wrap and place back in the refrigerator.
5. Roll out either one or both sheets of the puff pastry an inch or two on all sides. Unwrap the filet from the plastic wrap, place in the lower half of the pastry foie side up. Brush around the filet with the beaten egg. Roll the filet so it is completely covered, with the seam side down and the foie side up. Trim off any unneeded pastry on the bottom. For the edges, cut all but about an 1 ½” away. Tuck and fold the edges in on each other so it resembles a Christmas gift.
6. Place on a large silicone lined sheet tray. Using a sharp paring knife, or other stencil of choice, lightly depress the top of the puff pastry and brush with more beaten egg.
7. Bake in a preheated 425 degree oven for 22 minutes. Reduce heat to 400 degrees for another 15-20 minutes or until the puff pastry is golden brown. Baking time is approximate.
8. Slice immediately and serve.