Description Ingredients: 1, 4-5lb. beef tenderloin 3 tbsp REC TEC Grills 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 REC TEC grill 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 REC TEC grill mat at 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.