Seared beef tenderloin medallions get brushed with sharp Dijon mustard, then wrapped in an earthy cremini mushroom duxelles built with shallots, garlic, and fresh thyme, all encased in golden, crosshatch-scored pastry. Searing the beef hard and hot before wrapping locks in that deep, caramelized crust, while the duxelles is cooked down until completely dry so every parcel stays crisp instead of soggy. A brush of egg wash and a scatter of flaky sea salt give the tops that glossy, bakery-worthy shine as they bake. Each one turns out perfectly portioned and self-contained, with a rosy medium-rare center and a shatter-crisp shell. It's an impressive, dinner-party-ready dish, and it's a great option for a gluten free table without sacrificing any of the drama of the classic version.
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Pat the beef medallions completely dry with paper towels and season all over with 1/2 tsp kosher salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over high heat until just beginning to smoke. Sear the medallions for 1 minute per side and 30 seconds on the edges, until deeply browned on all surfaces. Transfer to a plate and let cool to room temperature, about 15 minutes.
While the beef cools, pulse the cremini mushrooms, shallots, and garlic in a food processor until very finely chopped, about 10 one-second pulses — the mixture should resemble coarse, damp crumbs with no large pieces remaining.
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