NUTRITION

SERVINGS

INGREDIENTS

4 oz beef tenderloin

1 slice prosciutto

0.5 cup cremini mushrooms

1 tbsp shallot

0.5 tsp olive oil

1 tsp dijon mustard

0.05 sheet puff pastry

1 large egg

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh thyme

PREPARATION

• 1

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

• 2

  Season the beef tenderloin with sea salt and black pepper, then sear in a hot pan with olive oil for 2 minutes per side until browned.

• 3

  Remove the beef from the pan and immediately brush with Dijon mustard while it is still warm.

• 4

  In the same pan, sauté the finely minced cremini mushrooms, shallots, and thyme until all moisture has evaporated and the mixture is dry.

• 5

  Lay out a piece of plastic wrap, place the prosciutto slices slightly overlapping, and spread the mushroom mixture evenly on top.

• 6

  Place the beef in the center, roll it tightly using the plastic wrap to form a log, and chill in the freezer for 10 minutes to firm up.

• 7

  Unwrap the beef and place it on the puff pastry sheet, folding the edges to seal the beef completely.

• 8

  Brush the pastry with beaten egg and bake for 15-20 minutes until the pastry is golden and the beef reaches your desired level of doneness.