Heat olive oil in a saute pan until hot. Add onions and sweat until soft. Add mushrooms and garlic and cook over medium heat until all the water is evaporated.

Sprinkle in panko crumbs to absorb any remaining moisture.

You can add coconut cream at this point for additional richness, but it is optional. The texture of the duxelle should be like firm chummus.

Rub meat with olive oil, salt and pepper. Heat a cast iron skillet over medium heat. Add meat and sear for two minutes on each side. Transfer to a plate to cool.

Using a basting brush, spread mustard on steak.

Place a large piece of plastic wrap on a work surface. Lay out three to four strips of beef bacon horizontally. Spread mushroom duxelle evenly over the bacon.

Place the meat in the center and roll the bacon around the steak using the plastic wrap. Tighten at the edges and twist the ends to seal until it resembles a large sausage. Refrigerate for 30-60 minutes.

Preheat oven to 425 degrees Fahrenheit. Place puff pastry on a piece of plastic wrap.

Remove beef from fridge and cut off the plastic. Place the beef in the center of the puff pastry sheet, and fold in the sides. Trim the extras if necessary. Seal the edges with a little water.

Make three small diagonal cuts on the top of the log and brush with egg wash. Top with coarse sea salt.

Bake for 30-40 minutes until the internal temperature reaches 125 degrees Fahrenheit for rare. Let beef rest for 10 minutes before slicing into medallions.