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Ingredients

• 1/2 ounce dried porcini mushrooms (about 1/2 cup)
• 1/2 cup boiling water
• 1 (2- to 3-pound) center-cut beef tenderloin roast, trimmed
• Kosher salt
• Freshly ground black pepper
• 3 tablespoons unsalted butter
• 2 medium shallots, finely chopped
• 2 medium garlic cloves, finely chopped
• 8 ounces cremini mushrooms, trimmed and finely chopped
• 2 teaspoons finely chopped fresh thyme leaves
• 6 ounces chicken or duck liver pâté, such as our Chicken Liver–Port Pâté, at room temperature
• 6 ounces thinly sliced prosciutto
• 1 (14- to 16-ounce) package all-butter puff pastry, thawed in the refrigerator if frozen
• All-purpose flour, for dusting
• 1 large egg, lightly beaten

Description

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