NUTRITION

SERVINGS

INGREDIENTS

5 oz beef tenderloin

0.5 oz puff pastry

1 slice prosciutto

0.5 cup cremini mushrooms

0.25 tsp olive oil

1 tsp dijon mustard

1 large Egg egg

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh thyme

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

• 2

  Season the beef tenderloin on all sides with sea salt and black pepper.

• 3

  Heat olive oil in a heavy skillet over high heat and sear the beef for 2 minutes per side until a brown crust forms, then remove from heat.

• 4

  Immediately brush the warm beef on all sides with the Dijon mustard and set aside to rest.

• 5

  Finely mince the cremini mushrooms and sauté them with fresh thyme in the same skillet until all liquid has evaporated and they form a thick paste.

• 6

  Lay a sheet of plastic wrap on a clean surface, place the prosciutto slice down, and spread the mushroom paste evenly over the prosciutto.

• 7

  Place the beef in the center, roll the prosciutto and mushrooms tightly around the beef using the plastic wrap, and chill in the freezer for 10 minutes to firm up.

• 8

  Roll out the puff pastry, wrap it tightly around the chilled beef log, and seal the edges by brushing with a little beaten egg.

• 9

  Place the Wellington on the baking sheet, brush the entire pastry with the remaining egg wash, and bake for 20-25 minutes until the pastry is golden and crisp.