Highly inspired by Chef Gordon Ramsay and his Hell’s Kitchen series. After much research, I have found the closest recipe to his perfect example and halal-ised it. The whole process was quite tedious as I was doing a family size 1kg. Please do downsize the portions if you are doing a 250g per pax serving. Are you ready?
Serves 6-8| 90 mins
- 1kg center-cut beef tenderloin, trimmed
- salt and black pepper
- Olive oil, for greasing
- 4 tbsp. Dijon mustard for searing
- 680g mixed mushrooms, roughly chopped
- 1 shallot, roughly chopped
- Leaves from 1 thyme sprig
- 2 tbsp. unsalted butter
- 15 thin slices turkey/chicken ham
- Flour, for dusting
- 600g frozen puff pastry, thawed
- 1 large egg, beaten for egg wash
- Flaky sea salt, for sprinkling
Step 1: Season beef liberally with salt and pepper on all sides. Use your hands to press salt and pepper in while rolling and shaping beef into a cylinder.
Step 2: Medium heat pan and add olive oil. Once pan is nearly smoking, sear tenderloin until well-browned on all sides, including the ends, about 2 minutes per side (12 minutes total).
Step 3: Remove beef to a plate and pour the pan juices over it. While hot, brush Dijon mustard all over, and then allow to let cool in fridge.
Step 4: Make duxelles: In a food processor, pulse mushrooms, shallot, and thyme until finely chopped.
Step 5: Add butter and melt over medium heat. Add mushroom mixture and cook until liquid has evaporated, about 25 minutes. Season with salt and pepper, then let cool in fridge.
Step 6: Layer three pieces of plastic wrap overlapping each other on the board. Place the turkey ham and on the plastic wrap into a rectangle that’s big enough to cover the whole tenderloin. Spread the duxelles evenly and thinly over the ham. (I used 5 pcs x 3 rows)
Step 7: Season with salt and pepper. Pour resting juices from the beef over the mushrooms, then place beef at the bottom of the duxelles.
Step 8: Using the plastic wrap to lift as you pull the ham over the beef, roll the beef up completely, smoothing plastic and twisting the ends to form a tight package. Refrigerate for 20 minutes.
Step 9: Preheat convection oven to 220°C.
Step 10: Moisten cutting board again, then layer three more pieces of plastic wrap. Place puff pastry in center. Use a rolling pin or dowel to evenly roll it to 1/8-inch thick, trimming if necessary to fit beef.
Step 11: Unwrap beef and place on the pastry 1/3 of the way up. Lightly brush pastry with egg wash and season with salt and pepper.
Step 12: Lift the plastic wrap up and roll the pastry over the beef until the edges meet, then massage the pastry, smoothing it evenly across and sealing the seam. Twist the plastic taking the excess pastry with it, until pastry melts together, and cut off the ends.
Step 13: Once the log is fully covered in puff pastry, trim any extra pastry, then crimp edges with a fork to seal well. Wrap roll in plastic wrap to get a really tight cylinder, then chill for 20 minutes.
Step 14: Remove plastic wrap, then transfer roll to a foil-lined baking sheet or parchment paper tray. Brush with egg wash and sprinkle with flaky salt.
Step 15: Bake until pastry is golden and the center registers 120°F for medium-rare, about 40 to 45 minutes. Let rest 10 minutes before carving and serving.