NUTRITION

SERVINGS

INGREDIENTS

3 oz Beef tenderloin

0.5 cup Cremini mushrooms

1 tbsp Shallot

1 clove Garlic

0.5 slice Prosciutto

0.5 oz Puff pastry

0.5 large Egg

0.5 tsp Ghee

1 tsp Dijon mustard

0.5 tsp Fresh thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat oven to 425°F and line a baking sheet with parchment paper.

• 2

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

• 3

  Heat ghee in a cast-iron skillet over high heat and sear the beef for 1 minute per side until browned but raw in the center, then remove and brush with Dijon mustard.

• 4

  In the same skillet, sauté finely chopped mushrooms, minced shallot, garlic, and thyme until all moisture has evaporated and the mixture forms a thick paste.

• 5

  Lay a piece of plastic wrap on the counter, place the prosciutto slice on top, spread the mushroom mixture over the prosciutto, and place the beef in the center.

• 6

  Roll the prosciutto and mushrooms tightly around the beef using the plastic wrap and chill in the freezer for 10 minutes to firm up.

• 7

  Roll out the puff pastry on a lightly floured surface, place the beef bundle in the center, and wrap the pastry around it, sealing the edges with a bit of egg wash.

• 8

  Place the Wellington on the baking sheet, brush the entire exterior with the remaining beaten egg wash, and score the top lightly with a knife.

• 9

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

• 10

  Allow the beef to rest for 10 minutes before slicing into thick rounds.