Instructions:

Prepare the Beef:

Season the beef tenderloin with salt and black pepper.

Heat olive oil in a skillet over medium-high heat, then sear the beef on all sides until browned. Remove from the pan and let it cool.

Prepare the Mushroom Duxelles:

In the same skillet, add chopped mushrooms, garlic, and thyme. Cook until the mushrooms release their moisture and turn golden brown. Remove excess liquid.

Blend the mushroom mixture into a coarse paste, known as mushroom duxelles.

Coat the Beef:

Brush the cooled beef with Dijon mustard. Optionally, spread a layer of pâté over the beef.

Wrap in Mushroom Duxelles:

Spread a layer of mushroom duxelles over the beef.

Roll in Puff Pastry:

Roll out the puff pastry on a floured surface. Place the beef in the center and wrap it with the puff pastry, sealing the edges.