"[Photographs: J. Kenji Lopez-Alt] Note: A center-cut beef tenderloin is also known as a Châteubriand. For best results, use a high quality all-butter puff pastry, such as Dufour. Alternatively, make your own using this recipe and technique. Foie gras pâté can be used in place of the fresh foie gras. Is using pâté, skip step 7. In step 9, spread foie gras pâté on top of tenderloin in place of sliced fresh foie gras. About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook. Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!..."
INGREDIENTS
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1 center-cut beef tenderloin, timmed of silverskin and fat, about 2 pounds (see note above)
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Kosher salt and freshly ground black pepper
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2 tablespoons plus 1/2 teaspoon vegetable or canola oil, divided
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2 tablespoons prepared horseradish
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1 tablespoon dijon, spicy brown, or hot English mustard
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1 pound mushrooms (button, cremini, shiitake, portabello, or a mix) cleaned, trimmed, and roughly chopped
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4 tablespoons unsalted butter
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2 medium shallots, finely sliced (about 1/2 cup)
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2 teaspoons finely minced fresh thyme leaves
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1/2 cup cognac or other brandy or barrel-aged spirit such as bourbon
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1/2 cup heavy cream
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2 teaspoons soy sauce
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4 ounces fresh foie gras (about two 1/2-inch slabs, see note above)
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1 sheet fillo dough
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1/4 pound prosciutto, sliced paper thin
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Flour for dusting
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14 ounces frozen or homemade puff pastry, thawed (see note above)
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1 egg, beaten
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Coarse sea salt, such as Maldon or fleur de sel
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1 bunch finely minced chives
