NUTRITION

SERVINGS

INGREDIENTS

4 oz beef tenderloin

1 cup cremini mushrooms

1 small shallot

1 tsp fresh thyme

0.5 tsp olive oil

1 slices 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

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

• 2

  Heat olive oil in a skillet over medium heat and sauté the mushroom mixture with fresh thyme until all moisture has evaporated, then season with a pinch of salt and pepper.

• 3

  Season the beef tenderloin with the remaining salt and pepper, then sear in a very hot pan for 1 minute on all sides to brown the exterior.

• 4

  Remove the beef from the pan and immediately brush all sides with the Dijon mustard while still warm.

• 5

  Lay a piece of plastic wrap on a flat surface and arrange the prosciutto slices in a slight overlap.

• 6

  Spread the mushroom duxelles evenly over the prosciutto, place the beef in the center, and roll it up tightly using the plastic wrap to form a log; chill in the fridge for 15 minutes.

• 7

  Unroll the chilled beef log onto the puff pastry sheet, wrap it completely while trimming any excess, and brush the surface with a beaten egg wash.

• 8

  Bake at 400°F for 15 to 20 minutes until the pastry is golden brown and the internal temperature of the beef reaches your desired doneness.