# Components:
→ Beef
01 - 6 (2-3 oz / 60-85 g each) beef filet medallions, about 1.5 inches thick
02 - Salt and black pepper, to taste
→ Mushroom Duxelles
03 - 8 oz (225 g) cremini or button mushrooms, finely chopped
04 - 1 small shallot, finely minced
05 - 2 cloves garlic, minced
06 - 2 tbsp unsalted butter
07 - 1 tbsp fresh thyme leaves, chopped
08 - Salt and black pepper, to taste
→ Assembly
09 - 1 sheet (about 14 oz / 400 g) all-butter puff pastry, thawed if frozen
10 - 3 oz (85 g) prosciutto, thinly sliced
11 - 1 egg, beaten (for egg wash)
12 - Flour, for dusting
# Method:
01 - Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
02 - Season the beef medallions generously with salt and pepper.
03 - Heat a skillet over high heat and sear the medallions for 1 minute per side until browned but still rare inside. Transfer to a plate to cool completely.
04 - In the same skillet, melt butter over medium heat. Add shallot and garlic; sauté 1 minute. Add the mushrooms and thyme, season with salt and pepper, and cook until all moisture evaporates and mixture is dry, about 8 minutes. Cool completely.
05 - On a lightly floured work surface, roll out the puff pastry to 1/8-inch (3 mm) thickness. Cut into 6 squares large enough to enclose each medallion.
06 - Lay a slice of prosciutto on each puff pastry square. Spread a spoonful of mushroom duxelles over the prosciutto.
07 - Place a cooled beef medallion on top. Fold the pastry up and over the beef, sealing well and trimming excess dough. Place seam-side down on the baking sheet.
08 - Brush each parcel with beaten egg. Use pastry scraps to decorate, if desired, and brush decorations with egg wash as well.
09 - Bake for 18–20 minutes, or until pastry is golden brown and crisp. Rest for 5 minutes before serving.
