Finally got a moment to post the results. Was busy between cooking and tearing down an engine today. Yeah, multitasking like a champ! No worries, my hands were cleaned thoroughly between the shop and kitchen.. Lol!
So first up was the duxelles. Mushroom, garlic, shallot, thyme, salt, pepper. Put it in the processor to make a paste, then cook the moisture mostly out.
20180217_082319.jpg
Aaannnd it's cookin!!
20180217_084205.jpg
Next up.. Seared the tenderloin after generous seasoning. I had to give this British classic a Texas twist and added some 1836 along with a bit of kosher salt.
20180217_085944.jpg
Look at that color!!
20180217_101101.jpg
Laid out the prosciutto then smeared on the duxelles and some excellent whole grain Grey Poupon.
20180217_131428.jpg
Tenderloin all wrapped up and ready to chill for a bit.
20180217_131643.jpg
Chilled it in the fridge for a bit, then wrapped it up in the puff pastry. Brushed it with some egg wash and sprinkled with a little kosher salt.
20180217_151930.jpg
Baked at 425 for 40 min. Very nice!
20180217_161722.jpg
Gave it a 15 min rest before slicing.
20180217_165951.jpg
And finally plated with some fried cabbage with bacon.
20180217_170134.jpg
Overall, it came out good. Better than I expected. Will I make it again? Probably not. I can honestly think of better ways to cook this beautiful cut.