NUTRITION

SERVINGS

INGREDIENTS

4 oz beef tenderloin

0.5 cup cremini mushrooms

1 slice prosciutto

0.5 oz puff pastry sheet

0.5 tsp olive oil

1 tsp dijon mustard

1 large Egg egg

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

1 tsp fresh thyme

PREPARATION

• 1

  Preheat your oven to 425°F (218°C).

• 2

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

• 3

  Heat olive oil in a skillet over high heat and sear the beef for 1-2 minutes per side until browned, then remove from heat and brush with Dijon mustard.

• 4

  Finely mince the mushrooms and garlic, then sauté them in the same skillet with fresh thyme until all moisture has evaporated and they form a thick paste (duxelles).

• 5

  Lay a piece of plastic wrap on a clean surface, place the prosciutto slice down, spread the mushroom duxelles over it, and place the beef in the center.

• 6

  Roll the prosciutto and mushrooms tightly around the beef using the plastic wrap, then chill in the freezer for 10 minutes to set the shape.

• 7

  Roll out the puff pastry sheet on a floured surface, remove the plastic from the beef, and wrap the pastry around the beef bundle, sealing the edges with a bit of water.

• 8

  Place the Wellington on a parchment-lined baking sheet, brush the top with a beaten egg wash, and bake for 15-20 minutes until the pastry is golden and the beef reaches an internal temperature of 130°F for medium-rare.

• 9

  Allow the beef to rest for 5 minutes before slicing into thick rounds.