Tenderloin Filet

2 tbsp Dijon Mustard

1 sheet Puff Pastry, thawed

8oz Crimini (Baby Bella) Mushrooms

1 Shallot, diced

3 cloves Garlic, chopped

1 tbsp unsalted butter

6 slices prosciutto

Sear beef filet on all sides

Sous Vide beef at 132 degrees for 2 - 2:30 hours

Finely chop Mushrooms in food processor

Add Shallots and Garlic to hot pan and cook until soft (2 - 4 minutes)

Add chopped Mushrooms and cook until all water has evaporated

Add butter and cook until combined (1 - 2 minutes)

Spread dijon mustard on outside of tenderloin

Lay plastic wrap on surface, arrange prosciutto slices overlapping to form layer

Spread mushroom mixture onto prosciutto

Tightly roll the tenderloin with the prosciutto, place in refrigerator for 5 minutes

roll out the puff pastry until smooth. Brush with egg white

Unwrap tenderloin and place on pastry.

Wrap tenderloin tightly with puff pastry, sealing the ends. Place in refrigerator for 5 minutes.

Bake in preheated oven at 450 for about 10 - 12 minutes or until pastry is golden brown

Serve