MUSHROOM MIXTURE: Add mushrooms, shallots, garlic, and thyme to a food processor and pulse until fine.

Add butter and olive oil to a large saute pan over medium heat.

Add the shallot and mushroom mixture and saute for 15 minutes or until most of the liquid is evaporated.

Season lightly with salt and pepper to taste. Place in a cheesecloth and squeeze out any excess liquid. Set aside.

BEEF: Tie the tenderloin in 4 places with kitchen twine.

Drizzle with olive oil and season with salt and pepper and sear in a large skillet on all sides including the ends.

Overlap prosciutto on a sheet of plastic wrap to form a rectangle that is large enough to cover the filet.

Cover evenly with a thin layer of the mushroom mixture.

Sprinkle with fresh thyme leaves.

After searing the beef, remove from the heat, cut off the twine and cover with Dijon mustard on all sides.

Allow to cool slightly, then roll up in the mushroom covered prosciutto using the plastic wrap to make it tight and twist the ends to seal it and hold it in a log shape.

Set in the refrigerator for 30 minutes.

On a floured surface, roll the puff pastry out overlapping 1.5 sheets pressing them together. Remove beef from fridge and remove plastic.

Place the beef top side own in the center of the pastry and fold over the longer sides , brushing with egg wash to seal. Flip over so the seam is down.

Brush the top of the pastry with the beaten egg and make a diamond patern with a paring knife across the top.

Bake for 40 to 45 minutes or until pastry is golden brown and beef is about 125 degrees F. Remove from oven and rest before cutting into thick slices.

GRAVY: Start the gravy while the beef is in the oven.

Add olive oil to pan after removing the beef. Add shallots, garlic, and thyme.

Saute for a couple minutes, then, off of the heat, add brandy and torch it using a long kitchen match.

After flame dies down (5-10 minutes), return to the heat, add stock and reduce by about half. Strain out solids and add heavy cream and dijon.

Reduce by half again and then turn off heat and add peppercorns.

Pour gravy over each individual slices. Say Grace and enjoy!