# What You'll Need:
→ Beef
01 - 6 beef filet medallions, 2–3 oz each
02 - Salt and freshly ground black pepper, to taste
→ Mushroom duxelles
03 - 8 oz cremini or button mushrooms, finely chopped
04 - 1 small shallot, finely minced
05 - 2 cloves garlic, minced
06 - 2 tablespoons unsalted butter
07 - 1 tablespoon fresh thyme leaves, chopped
08 - Salt and freshly ground black pepper, to taste
→ Assembly
09 - 1 sheet all-butter puff pastry (approximately 14 oz), thawed if frozen
10 - 3 oz prosciutto, thinly sliced
11 - 1 large egg, beaten (for egg wash)
12 - All-purpose flour, for dusting
# How To Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper and lightly dust a work surface with flour.
02 - Season both sides of each filet medallion generously with salt and freshly ground black pepper.
03 - Heat a skillet over high heat until smoking. Add the medallions and sear 1 minute per side until well-browned while remaining rare inside. Transfer to a plate and allow to cool completely.
04 - Reduce heat to medium. In the same skillet, melt butter, add shallot and garlic and sauté 1 minute. Add chopped mushrooms and thyme, season with salt and pepper, and cook, stirring frequently, until all moisture evaporates and the mixture is dry, about 8 minutes. Remove from heat and cool completely.
05 - On the floured surface, roll the puff pastry sheet to approximately 1/8 inch thickness. Cut the pastry into six squares large enough to fully encase each medallion.
06 - Place a slice of prosciutto on each pastry square, spread a spoonful of cooled mushroom duxelles over the prosciutto, then set a cooled beef medallion on top.
07 - Fold the pastry up and over each medallion, trim excess dough, and press to seal. Place parcels seam-side down on the prepared baking sheet.
08 - Brush each parcel with the beaten egg. Use pastry scraps to create decorative pieces if desired and brush them with egg wash as well.
09 - Bake in the preheated oven until pastry is golden brown and crisp, 18–20 minutes. Remove from oven and let rest 5 minutes before serving.
