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1
For the duxelles, combine the mushrooms, butter, wine, shallots, salt, and pepper in a saucepan.
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2
Cook over medium-low heat until the mushrooms cook down and the liquid is completely evaporated.
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3
The duxelles can be made well in advance and refrigerated.
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4
Place the spinach in a saucepan; sprinkle it with a few drops of water, cover, and cook over low heat just until the spinach is barely wilted.
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5
Drain and set aside.
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6
Lay the beef on a flat surface and sprinkle it with 1/2 teaspoons of the kosher salt; rub the garlic into the meat.
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7
Slice the cheese fairly thin and lay it on top of the meat, leaving a 2-inch border all around.
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8
Place the spinach on top of the cheese, followed by the duxelles, forming the filling into a long, narrow mound.
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9
Bring the sides of the meat together, overlapping the sides.
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10
Continue to shape and form the tenderloin to create a nice tight loaf.
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11
Sprinkle with the pepper and the remaining 1 1/2 teaspoons kosher salt.
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12
Lay out the prosciutto on a large flat surface lined with waxed paper, forming a rectangle of prosciutto to accommodate the tenderloin.
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13
Lay the tenderloin on one end of the prosciutto slices and roll, using the waxed paper to help you.
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14
Roll until the prosciutto is snugly wrapped around the beef.
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15
Using 4 feet of cotton kitchen twine, tie one end of the tenderloin, then tie the meat much as you would lace your tennis shoes.
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16
Tie this on the snug side to allow for a little shrinkage of the meat.
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17
Drizzle olive oil over the meat, gently rubbing it over the entire roast.
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18
Bake in a preheated 450-degree oven for 45 minutes, or until a meat thermometer registers 140 degrees for medium-rare, 160 degrees for medium, and 170 degrees for well-done.
