A center-cut beef tenderloin gets seared to a deep mahogany crust, brushed with sharp Dijon mustard, and wrapped in a savory mushroom duxelles built from cremini mushrooms, shallots, garlic, and fresh thyme. Delicate layers of prosciutto hold everything together before the whole roll gets tucked into a golden, crosshatched pastry shell and finished with a rich egg yolk and cream wash. The result is a showstopper of contrasts: crisp, flaky exterior giving way to that earthy mushroom layer and a juicy, rosy center sliced into thick, elegant rounds. It's the kind of centerpiece that looks like it took a professional kitchen to pull off, and it slots neatly into a gluten free spread without losing any of that classic drama. A sprinkle of flaky sea salt right before serving is the finishing touch that makes each slice pop. This one's a genuinely solid choice for a gluten free holiday table or special-occasion dinner.
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Pat the beef tenderloin completely dry with paper towels, then season all over with 1 tsp kosher salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large oven-safe skillet over high heat until just beginning to smoke. Sear the tenderloin on all sides, including the ends, for about 1–2 minutes per side, until a deep mahogany crust forms all over. Transfer to a plate and brush the entire surface with Dijon mustard while still warm. Let cool to room temperature, about 20 minutes, then refrigerate uncovered for at least 30 minutes until the surface is cold and dry.
While the beef chills, make the duxelles. Pulse the cremini mushrooms in a food processor until very finely chopped, about 10–12 pulses — the texture should resemble coarse, damp crumbs. Melt 2 tbsp unsalted butter in the same skillet over medium heat. Add the shallots and cook, stirring occasionally, until softened and translucent, about 3–4 minutes. Add the garlic and thyme and cook until fragrant, about 1 minute. Add the mushrooms and 1/4 tsp kosher salt, raise the heat to medium-high, and cook, stirring frequently, until all moisture has evaporated and the mixture is dry and dark, about 10–12 minutes — the duxelles should hold together when pressed and leave no liquid in the pan. Spread onto a plate and refrigerate until completely cool, about 20 minutes.
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