NUTRITION

SERVINGS

INGREDIENTS

3 oz beef tenderloin

0.5 cup cremini mushrooms

1 tbsp shallot

0.5 tsp olive oil

0.5 slice prosciutto

0.5 oz puff pastry

1 tsp dijon mustard

1 large egg

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh thyme

PREPARATION

• 1

  Preheat your oven to 425°F (220°C) 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 olive oil in a skillet over high heat and sear the beef for 1-2 minutes per side until browned; remove from pan and immediately brush with Dijon mustard.

• 4

  In the same skillet, sauté finely minced mushrooms and shallots with fresh thyme until all liquid has evaporated and the mixture is dry.

• 5

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

• 6

  Place the seared beef in the center and roll the prosciutto and mushrooms tightly around the beef using the plastic wrap; chill in the freezer for 5 minutes to set.

• 7

  Roll out the puff pastry into a thin square, remove the plastic from the beef, and place the beef in the center of the pastry.

• 8

  Fold the pastry over the beef, sealing the edges with a bit of water, and place seam-side down on the baking sheet.

• 9

  Whisk the egg to create an egg wash, brush it over the pastry, and bake for 15-20 minutes until the pastry is deeply golden and the beef reaches your desired doneness.