# What you need:
→ Beef
01 - 6 beef tenderloin medallions (2–3 oz each; about 1.5 in thick)
02 - Salt, to taste
03 - Freshly ground black pepper, to taste
→ Mushroom duxelles
04 - 8 oz cremini or button mushrooms, finely chopped
05 - 1 small shallot, finely minced
06 - 2 garlic cloves, minced
07 - 2 tbsp unsalted butter
08 - 1 tbsp fresh thyme leaves, chopped
09 - Salt, to taste
10 - Freshly ground black pepper, to taste
→ Assembly
11 - 1 sheet all-butter puff pastry (about 14 oz), thawed if frozen
12 - 3 oz prosciutto, thinly sliced
13 - 1 large egg, lightly beaten (for egg wash)
14 - All-purpose flour, for dusting
# How to make it:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
02 - Pat the medallions dry and season both sides generously with salt and freshly ground black pepper.
03 - Heat a skillet over high heat until very hot. Add the medallions and sear 1 minute per side until well browned on the exterior but still rare inside. Transfer to a plate and chill until completely cool.
04 - Using the same skillet, melt the butter over medium heat. Add the shallot and garlic and sauté 1 minute. Add the chopped mushrooms and thyme, season with salt and pepper, and cook, stirring, until all released moisture evaporates and the mixture is dry, about 8 minutes. Remove from heat and cool completely.
05 - On a lightly floured surface, roll the puff pastry to about 1/8 in thickness. Cut the sheet into six squares large enough to fully enclose each medallion.
06 - Place a slice of prosciutto on each pastry square, then spread a spoonful of the cooled mushroom duxelles over the prosciutto, leaving a border for sealing.
07 - Set a cooled medallion in the center of each prepared square. Fold the pastry up and around the meat, sealing the edges and trimming any excess dough. Place each parcel seam-side down on the prepared baking sheet.
08 - Brush each parcel all over with the beaten egg. Use pastry scraps to create decorations if desired, and brush those with egg wash as well.
09 - Bake for 18–20 minutes, or until the pastry is deep golden brown and crisp. Remove from oven and let rest 5 minutes before serving.
