NUTRITION

SERVINGS

INGREDIENTS

3 oz beef tenderloin

0.5 cup mushrooms

1 tbsp shallot

1 tsp garlic

1 tsp fresh thyme

0.5 tsp olive oil

0.5 slice prosciutto

1 tsp dijon mustard

0.5 oz puff pastry

1 large egg

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and season the beef tenderloin evenly with the sea salt and black pepper.

• 2

  Sear the beef in a hot pan for 2 minutes per side until a brown crust forms, then remove from heat and brush all over with Dijon mustard.

• 3

  Finely mince the mushrooms, shallot, and garlic, then sauté them in olive oil with fresh thyme until the moisture has completely evaporated.

• 4

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

• 5

  Place the beef in the center of the mushrooms and roll it tightly into a log using the plastic wrap, then chill in the freezer for 10 minutes to set.

• 6

  Unwrap the chilled beef and place it on the puff pastry, folding the dough over to seal the edges and trimming any excess pastry.

• 7

  Place the Wellington on a parchment-lined tray, brush the top with a beaten egg wash, and bake for 20 minutes until the pastry is golden and crisp.