# What You'll Need:
→ Beef
01 - 6 beef tenderloin medallions (2–3 oz each), about 1.5 inches 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 tablespoons unsalted butter
08 - 1 tablespoon 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, beaten (for egg wash)
14 - All-purpose flour, for dusting
# Method:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
02 - Pat medallions dry, then season all over with salt and freshly ground black pepper.
03 - Heat a skillet over high heat. Add a small amount of oil and sear medallions 1 minute per side until well browned but still rare inside. Transfer to a plate and allow to cool completely.
04 - Reduce heat to medium, add butter to the same skillet, then sauté shallot and garlic 1 minute. Add chopped mushrooms and thyme, season with salt and pepper, and cook, stirring frequently, until all moisture evaporates and the mixture is dry, about 8 minutes. Spread on a plate to cool completely.
05 - Lightly flour a work surface and roll puff pastry to about 1/8 inch thickness. Cut into six squares large enough to enclose each medallion with room to seal.
06 - On each pastry square, lay one slice of prosciutto, spread a spoonful of mushroom duxelles over the prosciutto, then place a cooled beef medallion on top.
07 - Fold pastry up and over the medallion, sealing the edges and trimming excess dough. Place each parcel seam-side down on the prepared baking sheet.
08 - Brush each parcel with beaten egg. Use pastry scraps to decorate if desired and brush decorations with egg wash as well.
09 - Bake 18–20 minutes until pastry is golden brown and crisp. Remove from oven and rest 5 minutes before serving.
