INGREDIENTS
2
beef tenderloin filets (or a 2lb tenderloin filet that later will be cut in half)
Kosher salt and ground black pepper
2 tbsp
olive oil
1 lb
mushrooms (a mix of cremini, oyster, shiitake and baby bella mushrooms)
1
package ALEXIAN Duck Liver Mousse with Cognac
8
thin slices ham or prosciutto
2 tbsp
yellow mustard
2
sheets of puff pastry
6
egg yolks (beaten)