1 center-cut beef tenderloin, a princely 1.5-2 pounds, stripped of any unruly fat 2 tablespoons olive oil, a glistening moat to sear the king's champion Kosher salt and freshly ground black pepper, a knightly sprinkle of seasoning
Preheat the Fiery Oven: To 400°F (200°C), let the flames dance in anticipation of the noble roast.
Knight the Beef: Pat the tenderloin dry, a worthy squire deserving of respect. Season generously with salt and pepper, a knightly accolade.
Heat the olive oil in your skillet, a searing moat awaiting its champion. Sear the beef on all sides, achieving a golden tan in 2 minutes per turn. Rest the beef on a platter, allowing its juices to settle.
Forge the Earthy Duxelles: Melt butter in your skillet, a chariot carrying the mushroom brigade. Sauté the shallots and garlic, whispering secrets of flavor until softened.
Add the mushrooms, letting them brown and soften in the golden chariot for 10 minutes. Pour in the white wine, a bardic splash, and let it reduce by half, infusing the duxelles with its essence.
Assemble the Royal Crown: Spread the Dijon mustard on the rested beef, a tangy herald announcing the king's arrival.
Roll and Secure: With careful hands, roll the pastry, encasing the beef and duxelles in a golden embrace. Pinch the edges to seal, securing the kingdom.