Sear the center of the tenderloin over high heat, then let it rest before brushing it with delicious Dijon mustard.
Chop the portobello mushrooms and cook them until they are dry.
Place a thin layer of mushrooms on a bed of prosciutto, add the tenderloin, and roll it tightly in plastic wrap, applying pressure to make it compact.
Refrigerate for 30 minutes.
Roll out a rectangular pastry dough.
Remove the prepared roll from the refrigerator, unwrap it, and roll it in the pastry.
Brush it with an egg yolk and place strips of pastry on top in a lattice pattern.
Bake in an oven at 200°C for 20 minutes or until it’s golden and crispy on the outside.
Let it rest briefly before slicing, cut a serving, and serve it with gravy. Enjoy!