NUTRITION

SERVINGS

INGREDIENTS

3 oz Beef tenderloin

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Avocado oil

1 tsp Dijon mustard

0.5 cup Cremini mushrooms

1 tsp Shallot

1 clove Garlic

0.5 slice Prosciutto

0.5 oz Puff pastry

1 large Egg

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

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

• 3

  Heat avocado oil in a pan over high heat and sear the beef for 1 minute per side until browned, then remove and brush with Dijon mustard.

• 4

  Finely mince mushrooms, shallot, and garlic, then sauté in the same pan until all moisture has evaporated to create a dry duxelles.

• 5

  Lay out a piece of plastic wrap, 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, chilling in the fridge for 15 minutes to set the shape.

• 7

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

• 8

  Fold the pastry over the beef, sealing the edges with a bit of beaten egg wash, and place seam-side down on a baking sheet.

• 9

  Brush the entire pastry with the remaining egg wash and bake for 15-20 minutes until the pastry is golden brown and the beef reaches your desired doneness.

• 10

  Allow the Wellington to rest for 5 minutes before slicing into thick rounds.