NUTRITION

SERVINGS

INGREDIENTS

5 oz beef tenderloin

0.5 cup cremini mushrooms

0.5 slice prosciutto

0.5 oz puff pastry

1 tsp dijon mustard

0.5 tsp olive oil

1 clove garlic

1 large egg

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh thyme

PREPARATION

• 1

  Finely chop mushrooms and garlic, then sauté with thyme in olive oil until the moisture has completely evaporated.

• 2

  Season the beef tenderloin with sea salt and black pepper, then sear all sides in a hot pan for 1-2 minutes per side.

• 3

  Brush the warm seared beef with Dijon mustard and set aside to rest briefly.

• 4

  Lay out a piece of plastic wrap, place the prosciutto slice on it, spread the mushroom mixture over the top, and place the beef in the center.

• 5

  Roll the beef tightly in the plastic wrap to form a log and chill in the refrigerator for 15 minutes to set.

• 6

  Wrap the chilled beef log in the puff pastry sheet, sealing the edges with a whisked egg wash.

• 7

  Brush the exterior of the pastry with more egg wash and bake at 400°F for 15-20 minutes until the crust is crisp and golden.

• 8

  Let the Wellington rest for 5 minutes before slicing into thick rounds to serve.