Recipe for Tenderloin in Puff Pastry, Mashed Potatoes, Mustard Sauce

For the tenderloin: Pour a drizzle of oil into a pan and sear the tenderloin over high heat for 1 to 2 minutes on each side, season with salt and pepper, then set aside.

Finely chop two shallots. Finely chop the mushrooms. Melt the butter in a pan, add the shallots, and cook for a few minutes until they become soft, then add the mushrooms. Cook for about ten minutes over medium heat.

Meanwhile, brush the tenderloin with mustard using a brush (about 4 tablespoons).

Roll out the puff pastry. Lay the slices of bacon flat (to form a rectangle) on the first disk of pastry, add a first layer of mushrooms, place the tenderloin on top and then cover it with the remaining mushroom mixture. Fold the slices of bacon over to completely cover the tenderloin. Finish with the second sheet of puff pastry.

Preheat the oven to 190°C. Seal along the edges by pinching the two pastry layers with your index finger and thumb. Trim any excess pastry. Create a small chimney on top using a piece of parchment paper to assist with cooking. Make decorations from the leftover pastry scraps.

Mix the milk with an egg, then brush the entire dough. Insert a cooking probe in the middle of the fillet and cook until the internal temperature reaches 58°C (about 25 minutes). Enjoy warm straight out of the oven.

Mashed potatoes: Cook the potatoes in a pot filled with water until simmering for at least 30 to 40 minutes. Let them cool slightly and peel them.

In a container, mash the potatoes with a potato masher. Heat the milk. Add the cold butter and mix. Once well absorbed, add the hot milk gradually while mixing. The mash should become creamy. Add the fleur de sel, nutmeg (optional), and freshly ground pepper. Serve immediately while hot.

Mustard sauce: Finely chop the shallot. Sauté in a pan with a bit of butter. Add the mustard and mix. Add the cream and stir.