Ready in 40 minutes. Cook time 20 min.

Serves 8 people

Ingredients

2 tbsp. Olive oil, divided
2 tbsp butter
1 onion, chopped
250 g pack of mushrooms, chopped (I use cremini, mini bellas and some rehydrated porcini)
1 tsp fresh thyme
1 tsp salt and pepper, divided
½ cup white wine
8 slices prosciutto
1 tbsp. Mustard
1 pkg rolled puff pastry (450g)
1 egg, beaten
See notes below if you want to make fig or prune sauce.

Preparation

Heat 1 tbsp oil and butter in a large skillet on medium heat. Add onions, mushrooms, thyme and half the salt and pepper. Sautee until mushrooms are browned (about 6 min). Add the wine and simmer until all of the liquid has absorbed. Let cool.
Wipe out the pan and add the rest of the oil. Return skillet to the burner and increase heat to medium high. Sprinkle the tenderloins with salt and pepper and sear for a few minutes on each side. Remove from the skillet and set aside.
Lay out the 8 slices of prosciutto on a work surface and add equal amounts of mushroom mixture to the middle of each slice.
Spread a thin layer of mustard on each side of the tenderloin medallion and place each one on the mushroomed prosciutto slice. Fold the ends of the prosciutto over to cover the tenderloin.
Unroll the puff pastry and cut each sheet (comes in packs of 2) into 4 equal squares (you will have 8 in total. Place the prosciutto medallion with the mushroom side down on the puff pastry. Fold the corners of the puff pastry over to wrap the medallion and seal with the beaten egg. Pinch the ends together.
Place each medallion with the seam side down on parchment lined baking tray. Brush the tops with egg mixture.
Preheat oven to 400F. Bake for 20-25 min. Remove and let meat rest for 10 min before serving.

You can prepare all of the medallions the day or morning before baking. Just let sit for 30 min at room temp before Step 7.

Be very careful not to over-cook tenderloin.

You can serve with fig or prune jelly. Just add a few tbsp of broth and jelly to pot and simmer until the liquid has reduced.