Directions:

1. Pat Tenderloin dry and season all over with the Butchers' Blend or Black Pepper.

2. Heat a cast iron skillet over high heat and add 3 Tbsp olive oil. Sear all sides of tenderloin, about 2-3 minutes per side. Set aside.

3. Put a skillet over medium heat. Add in bacon and cook 5 minutes until browned.

4. Add 2 Tbsp olive oil and shallots to pan, cooking until translucent, about 4 minutes. Add in garlic and cook until fragrant, another minute.

5. Add mushrooms, cooking until caramelized, about 15 minutes. Season with rub and add in vinegar. Add cream and cook until moisture has evaporated, about 4-5 minutes.

6. Lay plastic wrap down and layer with prosciutto, slightly overlapping the pieces. Spread an even layer of mushrooms over the prosciutto.

7. Rub tenderloin with mustard and set on prosciutto, wrap tightly and set in the fridge to firm, about 20 minutes.

8. Meanwhile, roll out puff pastry on a floured surface large enough to cover the beef tenderloin. Carefully place the puff pastry on a large sheet of plastic wrap.

9. Unwrap beef tenderloin and place on puff pastry rolling to cover. Twist ends tightly and place in the fridge to firm, another 20 minutes.

10. Place tenderloin on a lined baking sheet. Brush pastry with beaten egg and score top of pastry with a knife. Top with a pinch of Butcher’s Blend.

11. Roast at 450F until roast reaches 120F, about 18-20 minutes. Let rest 15 minutes before serving.

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