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1
Mix mushrooms, shallots, garlic and thyme in a food processor.
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2
Next, heat oil and butter in pan then add mushroom mixture to sautee until all the liquid has evaporated.
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3
Then season with salt and pepper.
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4
Brush beef with oil and season then sear all sides in hot pan over high heat.
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5
Then remove from pan and coat beef with mustard on all sides.
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6
Lay ou a double layer of cling wrap larhe enough to roll beef with.
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7
Lay slices of prosciutto on cling so that it can be rolled and encompass all of the beef.
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8
Spread the duxelle mixture on top of the prosciutto.
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9
Then place beef on top of the duxelle.
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10
Next roll the beef so that the prosciutto wraps all around the beef.
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11
Roll it tight and then twist tie the ends.
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12
Chill in fridge for 30 minutes.
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13
Preheat oven to 425F.
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14
Beat egg and mix with water to make egg wash.
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15
Roll out pastry.
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16
Remove beef from fridge and cling wrap.
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17
Place beef in center of pastry.
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18
Fold over one side length wise.
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19
Brush edge with egg wash and the fold over other side length wise.
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20
Trim pastry as needed.
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21
Then brush edges on the ends with egg wash and seal the beef inside the pastry completely.
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22
Brush top of pastry with egg wash.
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23
Score the top of the pastry slightly.
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24
Sprinkle top with coarse salt if you desire.
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25
Bake for 35-40 mins then let cool for 5-10 outside of oven.
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26
Slice then serve with your favorite vegetable.
