NUTRITION

SERVINGS

INGREDIENTS

5 oz beef tenderloin

0.5 cup cremini mushrooms

1 slice prosciutto

0.5 oz puff pastry

1 tsp dijon mustard

0.25 tsp olive oil

0.5 large egg

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp fresh thyme

PREPARATION

• 1

  Pulse the cremini mushrooms in a food processor until finely minced.

• 2

  Sauté the mushrooms in a dry pan with fresh thyme until all moisture has evaporated and they form a thick paste.

• 3

  Season the beef tenderloin with sea salt and black pepper, then sear in olive oil over high heat for 1 minute per side until browned.

• 4

  Brush the warm beef with Dijon mustard and let it rest for 5 minutes.

• 5

  Lay a piece of plastic wrap on the counter, place the prosciutto slice down, and spread the mushroom duxelles over it evenly.

• 6

  Place the beef in the center and roll the prosciutto and mushrooms tightly around the beef using the plastic wrap, then chill in the fridge for 15 minutes.

• 7

  Roll out the puff pastry, remove the plastic from the beef, and wrap the pastry around the bundle, trimming any excess to ensure a clean seal.

• 8

  Brush the pastry with the beaten egg wash and bake at 400°F for 15-20 minutes until the exterior is a deep golden brown.