NUTRITION

SERVINGS

INGREDIENTS

5 oz Beef tenderloin

1 slices Prosciutto

1 cup Cremini mushrooms

1 tbsp Shallot

1 clove Garlic

1 tsp Fresh thyme

0.5 tsp Avocado oil

0.5 oz Puff pastry

1 large Egg yolk

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Finely mince the cremini mushrooms, shallot, and garlic until they reach a paste-like consistency.

• 2

  Sauté the mushroom mixture with fresh thyme in a dry pan over medium heat until all moisture has evaporated.

• 3

  Season the beef tenderloin with sea salt and black pepper, then sear in avocado oil over high heat for 1 minute per side until browned.

• 4

  Lay out the prosciutto slices on a piece of plastic wrap, spread the mushroom duxelles evenly over them, and place the beef in the center.

• 5

  Roll the prosciutto tightly around the beef using the plastic wrap to help form a log, then chill in the refrigerator for 15 minutes.

• 6

  Roll out the puff pastry on a lightly floured surface, wrap it around the chilled beef bundle, and seal the edges using a small amount of egg yolk.

• 7

  Brush the entire exterior of the pastry with the remaining egg yolk and bake at 425°F for 15 to 20 minutes until the crust is golden.

• 8

  Allow the Wellington to rest for 5 minutes before slicing to ensure the center remains tender and juicy.