NUTRITION

SERVINGS

INGREDIENTS

4 oz Beef tenderloin

0.25 oz Puff pastry

0.5 cup Cremini mushrooms

1 tsp Dijon mustard

0.25 tsp Olive oil

1 tbsp Shallot

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 sprig Fresh thyme

1 large Egg

PREPARATION

• 1

  Preheat your oven to 400°F 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 cast-iron skillet over high heat and sear the beef for 1-2 minutes per side until a deep brown crust forms, then remove and brush immediately with Dijon mustard.

• 4

  In the same skillet, sauté finely minced mushrooms, shallots, garlic, and thyme leaves until all moisture has evaporated and the mixture is concentrated and dry.

• 5

  Roll out the puff pastry into a thin rectangle and spread the mushroom duxelles in an even layer in the center.

• 6

  Place the seared beef on top of the mushrooms, wrap the pastry tightly around the meat, and trim any excess dough to ensure the pastry remains light and crisp.

• 7

  Place the Wellington seam-side down on the baking sheet and brush the top with a beaten egg for a glossy, professional finish.

• 8

  Bake for 15-20 minutes until the pastry is beautifully golden and the beef reaches an internal temperature of 125°F for medium-rare.

• 9

  Allow the beef to rest for 5-10 minutes before slicing to ensure the juices stay locked inside for a tender result.