Bison Wellington

Searing: Season tenderloin with salt and pepper. Heat oil in skillet over high heat. Sear on all sides until golden, about 6 minutes total. Remove and cool. Brush with mustard.

Duxelles: Melt butter in same pan over medium-high. Add mushrooms and cook until all liquid evaporates, about 15 minutes. Add shallots and garlic, cook 3 minutes. Add cognac and cook until evaporated. Stir in thyme. Season with salt and pepper. Cool completely.

Prosciutto Layer: Lay plastic wrap on counter. Arrange overlapping prosciutto slices in rectangle. Spread duxelles evenly over prosciutto.

Wrapping: Place tenderloin on one end. Using plastic wrap, tightly roll prosciutto around tenderloin. Twist ends to seal. Refrigerate 30 minutes.

Pastry: Roll puff pastry to large rectangle. Remove plastic from tenderloin and place on pastry. Fold pastry over, sealing edges with egg wash. Trim excess. Place seam-side down.

Decorating: Cut designs from scraps and attach with egg wash. Brush entire surface with egg wash.

Chilling: Refrigerate 30 minutes.

Baking: Place on baking sheet. Bake at 425°F for 25-35 minutes until golden and internal temperature reaches 125°F for medium-rare.

Resting: Let rest 15 minutes before slicing into thick portions.