NUTRITION

SERVINGS

INGREDIENTS

3 oz Beef tenderloin

1 cup Cremini mushrooms

1 tbsp Shallot

1 clove Garlic

0.5 tsp Fresh thyme

0.5 slice Prosciutto

0.5 oz Puff pastry

1 tsp Dijon mustard

0.5 large Egg

0.25 tsp Sea salt

0.25 tsp Black pepper

0 tsp Olive oil

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 olive oil in a pan over high heat and sear the beef for 2 minutes per side until browned, then remove and let cool.

• 4

  Finely mince the mushrooms, shallot, and garlic, then sauté them in the same pan with thyme until all moisture has evaporated and they form a thick paste.

• 5

  Brush the cooled beef tenderloin lightly with Dijon mustard.

• 6

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

• 7

  Place the beef in the center and roll the prosciutto and mushrooms tightly around it using the plastic wrap, then chill in the fridge for 15 minutes.

• 8

  Roll out the puff pastry on a floured surface, place the chilled beef bundle in the center, and wrap the pastry around it, trimming any excess.

• 9

  Seal the pastry edges with a whisked egg wash and place the Wellington seam-side down on a baking sheet.

• 10

  Brush the entire exterior with egg wash and bake for 20-25 minutes until the pastry is golden brown and the beef reaches an internal temperature of 130°F.