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Season tenderloin generously with salt and pepper. Over high heat, coat the bottom of a heavy skillet with reserved truffle oil. Once the pan is nearly smoking, sear tenderloin until well-browned on all sides, including the ends, about 2 minutes per side. Transfer to a plate.
Once the tenderloin has cooled coat all sides with mustard and place in refrigerator. Place plastic wrap down on a work surface, overlapping so that it’s twice the length and width of the tenderloin. Place overlapping layers of prosciutto on the plastic wrap into a rectangle that’s big enough to cover the whole tenderloin. Spread the drained Porcini tapenade evenly and thinly over the prosciutto. Place tenderloin on prepared prosciutto, using the plastic wrap to roll tightly, tucking the ends of the prosciutto as you go. Twist ends of plastic wrap tightly into a log and transfer to the fridge to chill.
Heat oven to 425°. Lightly flour your work surface, then spread out puff pastry and roll it into a rectangle that will cover the tenderloin. Remove tenderloin from plastic wrap and place it on the bottom of puff pastry. Brush the other three edges of the pastry with egg wash, then tightly roll beef into the pastry. Trim any extra pastry, then crimp edges with a fork to seal well. Wrap roll in plastic wrap to get a really tight cylinder, then chill for 20 minutes. Remove plastic wrap, then transfer roll to a foil-lined baking sheet. Brush with egg wash and sprinkle with Tuscan Spice blend and Black Truffle salt. Bake until pastry is golden and the center registers 120°F for medium-rare, about 40 to 45 minutes. Let rest 10 minutes before carving and serving.
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