Ingredients

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 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:
2 tablespoons Olive oil
2 Shallots, sliced
2 cloves Garlic, peeled and smashed
3 sprigs Fresh thyme, leaves only
1 cup Brandy
1 box Beef stock
2 cups Cream
2 tablespoons Grainy mustard
1/2 cup Green peppercorns in brine, drained, brine reserved

Description

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