New Years Day! WOOHOOO! Anything's better than 2020!
Start it off right with a gift from the 'Kid.
Okay, ready to cook.
start time 12:00. Finish time after 5:00.
shiitake and crimini mushrooms, shallots, bit o' butter, evoo, garlic, fresh thyme-cooked down to dry out. When cooked down, it seemed oily, so I put it on paper towels while in the refer chilliin'.
Sear the tenderloin on all sides in cast iron pan on high heat. Cool, then rub with mustard. I used a stone ground mustard.
Shingle the prosciutto on cling film and spread the duxelle on top. Roll it up in the cling and refer 20-30 minutes.
Roll it in the puff pastry, trim as necessary, roll up in cling film again, refer another 30 minutes.
Put the meat log onto parchment paper on a baking sheet. I used some of the trimmings to try and make some peppers, onion, etc for decorations. Brush with an egg wash. BAKE! 40+ minutes at 390F until instant read thermometer was 135-140F. I pulled it knowing it will continue to cook while resting for 20 minutes.
oh WOW!!! This looks so good!
Uuuuhhhmmmm, yea....that's a little rare.... I can handle a medium rare, but when the blood is running out onto the board...that's a No-Go.
We cut the end off for something to eat because by now it's been 5 hours of cooking and fiddling and drinking...I put the rest of it back in the oven for another 20 minutes.
I made what was supposed to be a green peppercorn sauce (except I couldn't find green peppercorns at Hanks, so I substituted capers) in the cast iron searing pan. Saute a bunch of shallots in butter, add fresh thyme, capers, cream, black pepper (sorry, geeme). Sprinkle of fresh chives~
Verdict? The tenderloin was very tender, not much flavor (pretty much what all the recipes said), crust was nice, too much shallots in the sauce, didnt' really care for the prosciutto and mushroom layer...
all in all...not worth it.
Next day- we peeled off the pastry and mushrooms, cut the meat into 1/2-3/4" slices, laid it gently into a pan of hot au jus just enough to warm it up...now THAT was some good tasting meat!
) you know, like brisket and turkey.
treated them similar to wings with a seafood twist. If you have not tried the Old Bay Hot Sauce, do yourself a favor and get it! 
I'm such an idiot sometimes.
)