Louisiana Grills Kitchen
1, 4-5 lb silver skins trimmed Beef Tenderloin
2 beaten ggs
8 slices of deli ham
4 tbsp Dijon Mustard
2 tbsp Chophouse Steak Seasoning
2 garlic cloves, minced
1lb washed, destemmed and finely minced mushrooms
1 puff pastry sheet, thawed
Start up your Louisiana Grills® grill. Once it’s fired up, set the temperature to 450°F.
Once your grill is up to temperature, sear the beef tenderloin on all sides and remove from the grill.
In a large skillet, cook the mushrooms and garlic until the mushrooms are completely dry. Allow them to cool completely and set aside.
Brush the beef tenderloin with mustard on all sides and season with Chophouse Steak.
Place a piece of plastic wrap on a clean surface and shingle the ham slices on the plastic wrap so that they overlap. Spread the cooled mushroom mixture over the ham slices, place the beef tenderloin in the center and roll the roast together, cinching in plastic wrap tightly together. Refrigerate for 30 minutes.
Brush the puff with the beaten egg and place on the baking sheet. Grill for 30-40 minutes, or until the puff pastry is golden brown and the internal temperature is 133°F.
Remove from the grill and allow to rest for 30 minutes. Slice into 1 inch slices and serve.
For a smoky, bacon like aroma, bake with our Louisiana Grills Hickory Blend Hardwood Pellets