NUTRITION

SERVINGS

INGREDIENTS

4.5 oz beef tenderloin

1 cup cremini mushrooms

0.25 tbsp avocado oil

0 slice prosciutto

0.25 oz puff pastry

1 large egg yolk

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp dijon mustard

1 clove garlic

PREPARATION

• 1

  Preheat your oven to 400°F 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 avocado oil in a cast-iron skillet over high heat and sear the beef for 2 minutes per side until a brown crust forms, then remove from heat and brush immediately with Dijon mustard.

• 4

  Finely mince the mushrooms and garlic, then sauté them in the same skillet until all moisture has evaporated and they form a thick paste.

• 5

  Lay a piece of plastic wrap on a flat surface, place the prosciutto slice down, spread the mushroom paste over it, and place the beef in the center.

• 6

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

• 7

  Roll out the puff pastry on a lightly floured surface, remove the plastic from the beef, and wrap the pastry around the beef bundle, trimming any excess and sealing the seams.

• 8

  Place the Wellington on the baking sheet, brush the top with the beaten egg yolk, and bake for 20-25 minutes until the pastry is golden and the beef reaches your desired doneness.