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Season 2-pound beef tenderloin with salt and pepper.
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Sear on high heat until all sides are browned.
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Brush tenderloin with horseradish mustard while hot and set aside in fridge to cool
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In a food processor, puree 2 cups of cremini mushrooms along with 5 cloves of peeled garlic, 2 peeled shallots, and 2 sprigs of thyme (leaves only). This is your duxelles.
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Reduce duxelles on medium heat in a large skillet.
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Add a healthy splash of good Kentucky bourbon while reducing.
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Shingle 8 to 10 thin slices of Red Hog Kentucky Ham on a sheet of plastic wrap. Be sure they have some overlap.
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Spread duxelles over ham in an even thin layer.
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Place cooled tenderloin on duxelles and slowly wrap using the plastic wrap to help roll and tighten the ingredients and place them back in the fridge.
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Place a sheet of puff pastry on a floured work surface. Be sure the sheet of puff pastry is slightly larger than the size of your ham shingles.
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Brush a small amount of egg wash around the corners of the sheet of puff pastry.
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Remove the plastic wrap from the tenderloin and place it at the bottom of the puff pastry.
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Roll the tenderloin in the puff pastry pinching the edges as you go. Trim any excess pastry near the ends.
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Score the puff pastry with a fork or knife to make a decorative pattern.
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Brush outside with egg wash and sprinkle flakey salt on top.
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Bake at 425 degrees for 30-40 minutes until the tenderloin reaches 115-120 degrees Fahrenheit. Be sure and use a thermometer and remember the beef will continue to rise in temperature a few
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Degrees after you remove it from the oven.