Ingredients:

• 1, 4-5lb. beef tenderloin
• 3 tbsp Ben's Heffer Dust
• 16oz mushrooms, minced
• 1 tbsp garlic
• 4oz brandy
• 1 tbsp kosher salt
• 1 tsp black pepper
• 16 slices prosciutto ham
• 2 tbsp Dijon mustard
• 1 sheet puff pastry
• 3 eggs, beaten

Instructions:

• Preheat recteq to full temperature with a sear kit flat side up.
• Trim beef tenderloin of excess fat and silver skin (membrane) to ensure the roast is consistent in size; this will aid in even cooking. 
• Season tenderloin with Ben's Heffer Dust and sear on all sides for 1-2 minutes per side.
• Wrap seared tenderloin in plastic wrap tightly (try to keep it in a round log shape) and place the meat in the fridge to cool completely.
• In a dry pan, add the chopped mushrooms, garlic, and brandy, and season with salt and pepper.  
• Cook until mixture is dry, then cool completely.
• On a clean work table covered in plastic wrap, lay out 8 slices of ham, carefully overlapping slightly. Lay additional slices over the top.
• Carefully smear the mushroom mixture evenly over the ham.
• Brush the tenderloin with mustard and place on top of the mushrooms. 
• Using the plastic to help, wrap the tenderloin tightly, using the sides to torque tightly; let chill in fridge for 1/2 hour.
• Wrap in the puff pastry and brush with beaten eggs.
• Place the roast on a recteq mesh mat and score the pastry with a knife.
• Cook at 450°F for 40-45 minutes until the tenderloin reaches an internal temp. of 133°.
• Allow to rest for 30 minutes.
• Slice in 1" thick slices.