NUTRITION

SERVINGS

INGREDIENTS

3 oz beef tenderloin

0.5 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

1 cup cremini mushrooms

1 tbsp shallot

1 clove garlic

1 tsp fresh thyme

0.5 slice prosciutto

0.5 oz puff pastry

1 large egg

PREPARATION

• 1

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

• 2

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

• 3

  Finely mince the mushrooms, shallot, and garlic, then sauté in the same skillet until all moisture has evaporated and the mixture is concentrated.

• 4

  Stir in the fresh thyme and let the mushroom duxelles cool completely.

• 5

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

• 6

  Roll the beef tightly in the prosciutto and plastic wrap, then chill in the refrigerator for 15 minutes to set the shape.

• 7

  Roll out the puff pastry on a lightly floured surface, unwrap the beef, and place it on the pastry.

• 8

  Fold the pastry over the beef, trimming any excess, and seal the edges with a bit of water.

• 9

  Brush the pastry with a beaten egg and bake at 425°F for 15-20 minutes until the pastry is golden and the beef reaches your desired doneness.