## Ingredients - Filet mignon - Puff pastry dough - Dijon mustard - Mushrooms - Prosciutto ## Instructions ### Tips from [[2023-12-25]] - cooked the mushrooms extra dry - did 3 stages of rolling: 1) tenderloin, mushrooms, and prosciutto; 2) phyllo dough; 3) pastry dough - made my own phyllo dough and made it big enough to seal away all the moisture - made my own pastry dough by freezing all ingredients and equipment for an hour before making the dough Store-bought phyllo dough and pastry dough were just too small and stitching them together from multiple store-bought sheets still allowed moisture to seep out to the pastry dough to make it soggy. ### Original 1. Prep duxelles 1. Chop mushrooms until really fine 2. Cook over low heat until all moisture is gone 3. Add soy sauce and black pepper to mushrooms 2. Prep filet 1. Trim and cut filet until it fits the pastry dough 2. Get a crust on the filet 3. Let cool 4. Cover with mustard 3. Prep filet wrap 1. Lay out plastic wrap 2. Lay prosciutto on plastic wrap 3. Spread duxelles on prosciutto 4. Lay tenderloin on the center of pastry dough 5. Roll up pastry dough around tenderloin 4. Cook tenderloin 1. Preheat oven to 425 F 2. Bake for 40-45 minutes 3. Let rest ~10 minutes