NUTRITION

SERVINGS

INGREDIENTS

4.25 oz beef tenderloin

0.5 cup cremini mushrooms

0.5 slice prosciutto

0.5 oz puff pastry

1 tsp dijon mustard

0.5 tsp olive oil

0.5 large egg yolk

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh thyme

PREPARATION

• 1

  Finely chop the cremini mushrooms and sauté them in a dry pan over medium heat until all moisture has evaporated.

• 2

  Stir the fresh thyme and half of the sea salt into the mushrooms, then remove from heat to cool completely.

• 3

  Season the beef tenderloin with the remaining sea salt and black pepper, then sear in olive oil for 1 minute per side until browned.

• 4

  Brush the seared beef with Dijon mustard while still warm and set aside to rest.

• 5

  Place a layer of plastic wrap on a flat surface, lay the prosciutto slice down, and spread the mushroom mixture over it in an even layer.

• 6

  Place the beef in the center, roll tightly into a cylinder using the plastic wrap, and chill in the refrigerator for 15 minutes to set the shape.

• 7

  Unwrap the beef, roll it into the puff pastry sheet, seal the seams, brush with the egg yolk, and bake at 400°F for 20 minutes until golden.