Instructions

1. Before you do anything, read the instructions on the puff pastry about thawing it. Have the puff pastry completely thawed and rolled out before starting on the rest of the recipe. I have found that most store bought puff pastry comes with 2 packages, for this recipe you will only need one of them.
2. Set thawed and rolled out pastry on flour dusted parchment paper until needed.
3. Heat a skillet to high, then add olive oil to pan and swirl to coat the bottom.
4. While the pan is heating up, season the beef with salt and pepper generously.
5. Once pan is hot and oil in pan, sear both sides of beef for 60-90 seconds on each side.
6. Remove filet to plate to cool, 15 minutes. (you will use this pan for the reduction sauce)
7. Reduce heat to medium, add butter, shallots and garlic and saute until shallots are translucent.
8. Add mushrooms and tarragon and stir often. Continue to cook until all liquid is released from the mushrooms and completely evaporates. This can take up to 20 minutes or so.
9. Remove mushrooms from pan and allow to cool for 10 minutes.
10. While mushrooms are cooling you can start the reduction sauce. (see below)
11. While mushrooms are cooling, lay two pieces of plastic wrap side by side, large enough to be able to wrap the beef after preparing it.
12. Then lay the prosciutto (1-2 pieces for each filet) in the center of the plastic wrap.
13. Now in the center of the prosciutto, about the same size as the piece of filet spread half of the mushroom mixture evenly.
14. Then place the tenderloin on top of the mushrooms.
15. Wrap the rest of the prosciutto tightly to encase the filet.
16. Then wrap the plastic wrap tightly around entire filet.
17. Place in the fridge to set for 30 minutes minimum. (if its longer it is no problem)
18. You will now be placing the proscuitoo/mushroom wrapped filet over the puff pastry to form a bread casing on all sides.
19. Cut the sheet of puff pastry in 1/2
20. In the center of one of the pieces of puff pastry, place the mushroom side down. Take the edges and fold them over tightly sealing securely. You can cut off any excess pastry.
21. Now again place each pastry/filet in a separate piece of plastic wrap and place in the fridge for at least 30 minutes.
22. Preheat oven to 400*
23. Remove Pastry wrapped filets from plastic wrap and place the sealing side down(mushrooms will be on the top) on a baking sheet at least 2 inches apart.
24. Brush tops with Egg wash. Then cut a small X in the center for venting.
25. Bake for 15-20 minutes depending on how you want your meat served (120 for rare, 140 for Medium 155 for well done)
26. You can either cut in 1/2 as I pictured it or leave it whole. Serve atop the red wine reduction sauce below.