NUTRITION

SERVINGS

INGREDIENTS

4 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

0.25 tsp sea salt

0.25 tsp black pepper

1 large egg

1 clove garlic

PREPARATION

• 1

  Finely mince the mushrooms and garlic, then sauté in olive oil over medium heat until all moisture has evaporated to create a dry duxelles.

• 2

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

• 3

  Sear the beef in a hot pan for approximately 1 minute per side until a brown crust forms, then remove from heat.

• 4

  Brush the warm beef immediately with Dijon mustard and let it rest.

• 5

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

• 6

  Place the beef in the center and roll it tightly within the prosciutto and plastic wrap, chilling in the refrigerator for 15 minutes to firm up.

• 7

  Preheat your oven to 425°F (220°C).

• 8

  Roll out the puff pastry, unwrap the chilled beef, and place it in the center of the pastry sheet.

• 9

  Fold the pastry over the beef to seal it completely, trimming any excess, and brush the exterior with a beaten egg wash.

• 10

  Bake for 15 to 20 minutes until the pastry is deeply golden and the beef reaches an internal temperature of 130°F for medium-rare.