Season the beef tenderloin with salt and black pepper. Heat olive oil in a skillet over high heat, and sear the beef on all sides until browned (about 2-3 minutes per side). Remove from heat and let it cool.

Make the Herb Crêpe

In a bowl, whisk together eggs, flour, milk, and herbs until smooth. In a non-stick pan, melt butter and pour in a small amount of batter to cover the bottom. Cook for 1-2 minutes on each side. Repeat until all batter is used.

Wrap the Beef

Lay the herb crêpe on a flat surface, place the cooled beef in the center, and top with shaved summer truffle. Wrap the crêpe around the beef and refrigerate for 15 minutes.

Making the Potato Fondant

Prepare Potatoes

Peel and cut potatoes into cylinders. In a skillet, melt butter and add potatoes, cooking until golden brown on all sides. Add vegetable stock and cook until tender, about 15 minutes.

Roasting the Carrots

Roast the Carrots

Preheat the oven to 400°F (200°C). Toss heirloom carrots with olive oil, honey, salt, and pepper, then roast for 20-25 minutes until tender.

Preparing the Red Wine Sauce

Make the Sauce

In a saucepan, sauté shallots in butter until translucent. Add red wine and beef stock, and simmer until reduced by half. Season with salt and pepper to taste.

Assembling and Baking

Wrap in Puff Pastry

Preheat oven to 425°F (220°C). Roll out the puff pastry and wrap it around the crêpe-wrapped beef. Seal the edges and brush with egg wash.

Bake

Place the wrapped beef on a baking sheet and bake for 25-30 minutes or until the pastry is golden brown. Let it rest for 10 minutes before slicing.