Up to three hours ahead of time, salt the tenderloin on all sides with about 2 tablespoons of kosher salt on all sides

Allow the meat to rest at room temperature or in the refrigerator on a cooling rack to allow even airflow and prevent the meat from sitting in pooling liquids

To make the mushrooms, follow this recipe for Pendleton Whiskey Mushrooms

Set mushrooms aside and keep warm if necessary, using a double-walled coffee tumbler

Preheat Ninja Foodi Grill to 390F

Season all sides of beef tenderloin with your favorite rub or seasoning blend

Cook beef tenderloin in the roasting basket on roast function at 390F until it reaches an internal temperature of 123F, flipping at least once

Remove the tenderloin from the Ninja Foodi Grill and place in two layers of foil

Insert a digital thermometer into the most center part of the tenderloin and allow it to rest wrapped tightly in foil until the internal temperature comes to 135F from carryover cooking

While the tenderloin is resting, cut the crescent roll sheet into 3-inch squares

Cook the crescent roll squares in the roasting basket on the bake setting until done, checking frequently

Prepare instant potatoes and set aside, covered

Cook the prosciutto on the air crisp setting at 390 F for 4-6 minutes or until the pieces have shrunk some and become crispy and slightly caramelized

To assemble, place a portion of the mashed potato in the center of a plate

Top the potato with a crescent roll square

Add mushrooms to the top of the crescent roll

With a sharp knife, cut the beef tenderloin into slices ¾" thick

Put one or two slices of beef tenderloin on top of the crescent roll

Garnish with prosciutto

Serve immediately