NUTRITION

SERVINGS

INGREDIENTS

5 oz beef tenderloin

0.5 tsp sea salt

0.25 tsp black pepper

0.25 tsp avocado oil

1 cup cremini mushrooms

1 tbsp shallot

1 clove garlic

1 tsp fresh thyme

0.5 slice prosciutto

0.5 oz puff pastry

0.5 large egg

PREPARATION

• 1

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

• 2

  Heat avocado oil in a pan over high heat and sear the beef for 2 minutes per side until browned; set aside to cool.

• 3

  Finely mince mushrooms, shallots, and garlic, then sauté with thyme in the same pan until all liquid has evaporated.

• 4

  Lay a piece of plastic wrap on a flat surface and place the prosciutto slice on top, followed by an even layer of the cooled mushroom mixture.

• 5

  Place the beef in the center, roll tightly using the plastic wrap, and chill in the refrigerator for 15 minutes to set the shape.

• 6

  Roll out the puff pastry and wrap it around the chilled beef, trimming any excess and sealing the edges with a bit of water.

• 7

  Brush the pastry with a beaten egg and bake at 425°F for 15 to 20 minutes until the crust is golden and flaky.