NUTRITION

SERVINGS

INGREDIENTS

5 oz beef tenderloin

0.5 cup cremini mushrooms

0.5 tsp olive oil

2 slice prosciutto

0.5 oz puff pastry

1 large egg

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp dijon mustard

PREPARATION

• 1

  Preheat your oven to 425°F.

• 2

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

• 3

  Heat the olive oil in a heavy skillet over high heat and sear the beef for 2 minutes per side until a brown crust forms, then remove from heat.

• 4

  While the beef is still warm, brush all sides with the Dijon mustard and let it rest.

• 5

  Finely mince the cremini mushrooms and sauté them in the same skillet until all moisture has evaporated and they form a thick paste.

• 6

  Lay a piece of plastic wrap on a clean surface and arrange the prosciutto in a slight overlap.

• 7

  Spread the mushroom paste evenly over the prosciutto and place the beef in the center.

• 8

  Roll the beef tightly in the prosciutto using the plastic wrap to form a log and chill in the freezer for 10 minutes to set the shape.

• 9

  Roll out the puff pastry thinly, wrap it around the chilled beef log, and trim away any excess dough.

• 10

  Place the wellington on a parchment-lined tray, brush the pastry with a beaten egg, and bake for 15-20 minutes until the crust is golden and crisp.