Pithivier - Fine Dining at Home with Beef Tenderloin and Mushrooms in Puff Pastry

Steps

1. 1

   Pat the tenderloin dry and season with salt

2. 2

   Heat olive oil in a pan and sear the tenderloin until golden

3. 3

   Turn off the heat, add peeled garlic, butter, and thyme, finish cooking, then season with pepper

4. 4

   Brush the tenderloin with whole grain mustard and set aside

5. 5

   In the same pan, sauté minced garlic and scallion whites, add ground mushrooms and spinach, stir-fry until all moisture evaporates

6. 6

   Roll the sautéed mixture in prosciutto slices and set aside

7. 7

   In a sauce pan, combine water and vegetable stock cube and reduce by half

8. 8

   Add truffle paste and bring to a boil, then turn off the heat and stir in Greek yogurt and minced scallion greens to complete the truffle sauce

9. 9

   On the puff pastry, layer the tenderloin, prosciutto roll, and another sheet of puff pastry, and shape

10. 10

    Brush with egg yolk and bake at 200°C for 10 minutes until done