NUTRITION

SERVINGS

INGREDIENTS

2.5 oz beef tenderloin

1 cup cremini mushrooms

1 tbsp dijon mustard

0.5 slice prosciutto

0.5 oz puff pastry

0.5 tsp olive oil

1 medium shallot

0.25 tsp sea salt

0.25 tsp black pepper

1 large egg

PREPARATION

• 1

  Preheat your oven to 400°F and line a small baking sheet with parchment paper.

• 2

  Finely mince the cremini mushrooms and shallot, then sauté them in olive oil over medium heat until all moisture has evaporated and the mixture is dry.

• 3

  Season the beef tenderloin with sea salt and black pepper, then sear in a hot skillet for 2 minutes per side until a brown crust forms.

• 4

  Remove the beef from the pan and immediately brush all sides with Dijon mustard, then let it rest for 5 minutes.

• 5

  Lay the prosciutto on a piece of plastic wrap, spread the mushroom mixture evenly over it, and wrap it tightly around the beef fillet.

• 6

  Roll out the puff pastry on a lightly floured surface, place the beef bundle in the center, wrap it tightly, and trim any excess dough.

• 7

  Place the Wellington on the baking sheet, brush the top with a beaten egg wash, and bake for 20-25 minutes until the pastry is crisp and golden.