Ingredients
- .
- Prep Time:1 hr 0 minInactive Prep Time: -- Cook Time:6 hr 0 minLevel:IntermediateServes:6 to 8 servings.
- For the Duxelles:
- 3 pints (1 1/2 pounds) white button mushrooms
- 2 shallots, peeled and roughly chopped
- 4 cloves garlic, peeled and roughly chopped
- 2 sprigs fresh thyme, leaves only
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- For the Beef:
- 1 (3-pound) center cut beef tenderloin (filet mignon), trimmed
- Extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 12 thin slices prosciutto
- 6 sprigs of fresh thyme, leaves only
- 2 tablespoons Dijon mustard
- Flour, for rolling out puff pastry
- 1 pound puff pastry, thawed if using frozen
- 2 large eggs, lightly beaten
- 1/2 teaspoon coarse sea salt
- Minced chives, for garnish
- Green Peppercorn Sauce, recipe follows
- Roasted Fingerling Potatoes
- Warm Wilted Winter Greens, recipe follows
Description
To Make The Duxelles: Add Mushrooms, Shallots, Garlic, And Thyme To A Food Processor And Pulse Until Finely Chopped. Add Butter And Olive Oil To A Large Saute Pan And Set Over…
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