Caramelized Onion Glazed Chicken Thighs
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FOR THE BEEF:
2 center-cut beef tenderloins/filets, about 8 ounces each
2 Tbsp. Head Country Championship Seasoning, The Original
1 large sheet of puff pastry
1 Tbsp. oil
1 Tbsp. butter
4 slices prosciutto
1 egg, beaten
FOR THE MUSHROOM/BACON MIXTURE:
1 C. mushrooms, diced
4 strips bacon, cut into ½-inch pieces
1 shallot, diced
1 tsp. Head Country Championship Seasoning, The Original
1 Tbsp. Head Country Bar-B- Q Sauce, The Original
2 sprigs of fresh thyme
425 degrees F
20-30 Mins
Season beef on all sides with Head Country seasoning.
Heat oil and butter in a pan over medium-high heat, until the butter is melted.
Sear the beef on all sides. Cook until the internal temperature has reached 125 degrees F. Set beef aside to cool.
Wipe out the pan. Place pan over medium heat. Add the bacon and cook until just turning crispy.
Add the diced mushrooms, shallots, thyme, and Head Country seasoning. Cook until tender.
Deglaze the bottom of the pan with Head Country sauce. Cook for 1-2 more minutes. Set mixture aside to cool.
Preheat oven to 425 degrees F.
Lay out the prosciutto, 2 pieces per tenderloin. Spread the mushroom mixture evenly over the prosciutto slices. Place beef in the center of each spread.
Wrap the prosciutto around the tenderloins. Set aside.
Dust a cutting board with a pinch of flour. Unwrap the puff pastry. Roll out the puff pastry to thin it slightly. Slice in half.
Place the prosciutto-wrapped beef onto each half of the puff pastry. Wrap the puff pastry around the beef. Brush the puff pastry with the beaten egg.
Place the wrapped beef on a sheet pan covered with parchment paper. Roast in the oven for 20-30 minutes, or until the puff pastry is golden brown and crispy.
Remove from the oven and enjoy immediately.
