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  • 1 lbs filet mignon
  • 1 lbs mushrooms
  • 6 - 8 slices procuitto ham
  • 2 garlic cloves
  • 1 large shallots
  • 1/4 cup dry red wine
  • 2 Tbs olive oil
  • 2 Tbs Gray Poupon
  • 1 (10-ounce) packages puff pastry
  • flour to dust
  • 2 egg yolks, beaten
  • 1 Tbs garlic powder
  • 2 tsp basil
  • 2 tsp thyme
  • 1 dash sea salt, to taste
  • 1 dash pepper, to taste


Adapted from


Step 1

Heat the oil in frying pan until hot but not smoking.

Season the fillet with garlic powder, basil, salt, and pepper. Sear on all sides for 25 seconds. Remove fillet from pan and cool.

Put mushrooms, shallots, and garlic in food processer with thyme and salt and pepper; pulse to rough paste.

Scrape the mixture into the same pan that cooked the fillet and over high heat cook out all the moisture from the mushrooms. Deglase the mushroom mixture with the wine and cook until mushroom mixture is dry. Spread mixture onto a plate to cool

Preheat oven to 400F.

Brush the fillet with mustard.

Lay a sheet of plastic wrap on a work surface and arrange the 1/2 procuitto slices on it, slightly overlapping rows.

Spread 1/2 of the mushroom mixture over the procuitto, then place the fillet in the middle. Spread remaiing mushroom mixture on top of the fillet and top with the remaining procuitto.

Using the cling wrap, neatly roll the procuitto and mushroom mixture around the fillet and twist the ends to secure, chill for 15 minutes to allow the fillet to set and keep its shape.

Roll out the puff pastry on a floured surface till the thickness of a penny; brush with egg yolk

Unwrap the fillet and place it in middle of the puff pastry. Fold the ends over and then wrap the fillet in the pastry, cutting off any excess. Turn over so the seam is on the bottom and place on a baking sheet.

Brush all over with egg yolk and chill for 15 minutes to let the pastry rest. (Note: Fillet can be perpared up to this step up to 3 hours ahead of time. Cover with plastic wrap and chill. Remove 30 minutes prior to cooking.)

Lightly score the pastry in 3 places and glaze again with egg yolks.

Bake for 20 minutes, then lower the oven to 350F and cook another 10 minutes.

Remove and let rest for 10 minutes prior to slicing and serving.


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