Season beef tenderloin with Head Country seasoning.
In a pan over medium high heat, place the oil and butter until the butter is melted.
Once the butter has melted, sear the beef on all sides. Cook until the internal temperature has reached 125 degrees Fahrenheit. Please aside to cool.
Wipe out the pan and place over medium heat. Add the bacon and cook until just turning crispy.
Then add the diced mushrooms, shallots, thyme and Head Country seasoning. Cook until tender.
Deglaze the bottom of the pan with the Head Country BBQ sauce. Cook for 1 – 2 more minutes. Set aside to cool.
Set oven to 425 degree Fahrenheit.
Lay out the prosciutto, 2 pieces per tenderloin. Spread the mushroom, bacon mixture evenly over the top. Place a tenderloin in the center.
Wrap the prosciutto around the tenderloin. Set aside.
Dust a cutting board with a pinch of flour and unwrap the puff pastry. Pinch the seams together and roll out the puff pastry to thin it slightly.
Place the prosciutto wrapped tender onto the puff pastry. Wrap the pastry around the tenderloin.
Brush the puff pastry with the slightly beaten egg.
Place the wrapped tenderloins on a sheet pan covered with parchement paper. Place into a 425 degree oven for 20 – 30 minutes or until the exterior is g
