A gorgeous, old-school dinner is always a good idea around the holidays. Don’t be

intimidated, this dinner is impressive and actually quite easy!! The Duxelles layer is packed

with mushroom-y umami and herbal flavour from the Mushroom Infused Olive Oil. The pastry is

crisp and hides that gorgeous beef tenderloin and is so, so delicious!! Make it - and practice

your curtsy when the accolades and cheers come your way!

Duxelles

4 cups Cremini mushrooms

3 garlic cloves

1 shallot

2 sprigs fresh thyme

1 tsp sea salt

1 Tbsp MyOlive Rosemary Infused Olive Oil

2 Tbsp MyOlive Sage & Mushroom Infused Olive Oil

Tenderloin

3 lb Beef tenderloin

¼ cup MyOlive Sage & Mushroom Infused Olive Oil

2 tsp sea salt

½ tsp fresh ground black pepper

8 slices prosciutto

2 Tbsp creamy Dijon mustard

1 sheet puffed pastry

1 egg

For the duxelles, add the mushrooms, garlic, shallot, and thyme leaves to a food processor

and blend until finely chopped. Preheat a skillet over medium-high heat and add the olive

oils. Add the mushroom mixture, salt, and pepper, and sauté until the mushrooms are

cooked down and the liquid has evaporated, about 8 to 10 minutes. Remove from heat and

cool to room temperature.

Heat a skillet over medium-high heat and rub tenderloin with the Mushroom Infused Olive Oil

and season with salt and cracked pepper. Sear beef in a hot pan on all sides, about 2 to 3

minutes per side, then remove from the pan.

Lay out a sheet of plastic wrap long enough to wrap the tenderloin and lay slices of

prosciutto in the center of the plastic wrap, overlapping about 1” and a little bit longer than

the seared tenderloin. Spread cooled duxelles over prosciutto in a thin layer. Brush the

tenderloin with Dijon mustard, then lay it in the center of the prosciutto layer and roll the

prosciutto up over the tenderloin, wrapping it tightly. Wrap the tenderloin tightly in plastic

wrap and refrigerate for 30 minutes.

Preheat the oven to 450°F and line a baking sheet with parchment paper. On a lightly

floured surface, roll out the sheet of puff pastry to ½” thick in a rectangle shape, long

enough to encase beef. Beat together the egg and a tablespoon of water. Place the chilled

tenderloin in the center of the puff pastry and brush the edge of the dough with beaten egg.

Wrap the pastry around the tenderloin, pressing the edges together to seal. Set the pastrywrapped dough on a baking sheet, then brush with the egg wash. Cut gently into the top of

the pastry 3 slits to help release steam while baking.

Bake beef for 30 to 40 minutes, removing from oven once beef reaches an internal

temperature of 125°F and pastry is golden brown and crisp. Let rest for 10-12 minutes

before cutting.