NUTRITION

SERVINGS

INGREDIENTS

5 oz beef tenderloin

0.5 oz puff pastry sheet

1 slice prosciutto

0.5 cup cremini mushrooms

1 tbsp shallot

1 tsp fresh thyme

0.5 tsp avocado oil

1 tsp dijon mustard

0.5 large egg yolk

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Finely mince the cremini mushrooms and shallot, then sauté in a dry pan with fresh thyme until all moisture has evaporated.

• 2

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

• 3

  Heat avocado oil in a cast-iron skillet over high heat and sear the beef for 1 minute per side until browned, then remove from heat.

• 4

  Brush the warm beef tenderloin immediately with Dijon mustard and set aside to rest.

• 5

  Lay a piece of plastic wrap on a flat surface, place the prosciutto slice down, and spread the mushroom mixture evenly over it.

• 6

  Place the beef in the center and use the plastic wrap to roll the prosciutto and mushrooms tightly around the beef, then chill in the freezer for 5 minutes.

• 7

  Roll out the puff pastry sheet, place the beef bundle in the center, and wrap it completely, trimming any excess dough.

• 8

  Brush the pastry with the beaten egg yolk and bake at 425°F for 15-20 minutes until the pastry is golden brown and crisp.