Chef Benny Doro

Details

• Prep Time:
  35 min
• Cook Time:
  40 min
• Ready Time:
  1 hour, 15 min

Ingredients

• 2 portabella mushroom caps roughly chopped or equivalent in button mushrooms
• Kosher salt and freshly ground black pepper
• Olive oil, for cooking
• 16-20oz piece of pork or beef tenderloin
• 1-2 tbsp English mustard (you can use Dijon)
• 6-8 slices of Parma ham
• One sheet ready-made puff pastry
• Flour, to dust
• 2 egg yolks, beaten

Directions

Start by cleaning any of the sinew off the tenderloin so it is all meat as you can see in the photo. The tenderloin can be any size and long as it is roughly all the same width from end to end.

Put the mushrooms into a food processor with some seasoning and pulse to a rough paste. Scrape the paste into a pan and cook over a high heat for about 10 min, tossing frequently to cook out the moisture from the mushrooms. Spread out on a plate to cool. Heat in a frying pan and add a little olive oil. Season the pork or beef and sear in the hot pan for 45 seconds only on each side. (You don't want to cook it at this stage, just color it.) Remove the pork or beef from the pan and leave to cool then brush all over with the mustard.

Lay a sheet of cling film on large cutting board and arrange the Parma ham slices on it, in slightly overlapping rows. With a tablespoon, spread the mushroom paste over the ham, then place the seared pork fillet in the middle. Keeping a tight hold of the cling film from the edge, neatly roll the Parma ham and mushrooms around the beef to form a tight barrel shape.
Twist the ends of the cling film to secure.
Chill for 15-20 min to allow the meat to set and keep its shape.

Roll out the puff pastry on a floured surface to a large rectangle to about half the thickness about 1/16 of an inch. Remove the cling film from the beef, then lay in the center. Brush the surrounding pastry with egg yolk. Fold the ends over, the wrap the pastry around the tenderloin, cutting off any excess. Turnover, so the seam is underneath, and place on a baking sheet. Brush the pastry with egg and chill for about 10 min to let the pastry rest.

Heat the oven to 400ºF . Lightly score the pastry at half inch intervals and glaze again with beaten egg yolk. Bake for 20 minutes , then lower the oven setting to 350ºF and cook for another 15 min. this again depends on the thickness of your protein but this is a good guide. To be sure use an instant read thermometer to check for your temperature.

Allow to rest for 10-15 min before slicing and don’t slice thin about an inch thick.
The pork or beef should be a little pink in the center when you serve it which is perfectly alright for pork tenderloin and even better for the beef.

I made a red wine Bearnaise sauce to serve with it but you can use pan sauce or even hollandaise sauce.

Benny

Step by step in photos here >>