Thread:Meterman80/@comment-29954643-20181215010214/@comment-33231837-20181227173937

It's pretty close! I'll try and find the recipe, but the ones I've seen so far involve ham / proscuitto and mustard, neither of which are in the recipe we use (it was featured on a cooking segment a local TV station used to air).

The recipe we use involves some kind of a 'dry rub' (black pepper and some herbs) applied to the tenderloin, then the pastry shell is rolled out and covered with a duxelle mixture, then everything is rolled together and the seam on the pastry is patted down. Just before baking, the pastry shell also gets a couple scores across the top. We also use a meat thermometer to know when it's done. The recipe also includes a sauce (basically gravy but with red wine - and which goes well with mashed potatoes too).