NUTRITION

SERVINGS

INGREDIENTS

3 oz Beef tenderloin

1 cup Cremini mushrooms

1 medium Shallot

1 tsp Fresh thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Olive oil

1 slice Prosciutto

1 tsp Dijon mustard

0.25 sheet Phyllo dough

1 large Egg

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

• 2

  Season the beef tenderloin evenly with sea salt and black pepper.

• 3

  Heat olive oil in a skillet over medium-high heat and sear the beef for 1-2 minutes per side until a brown crust forms, then remove from heat and brush with Dijon mustard.

• 4

  In the same skillet, sauté finely chopped mushrooms and shallots with fresh thyme until all moisture has evaporated and the mixture is concentrated.

• 5

  Lay the prosciutto slice on a clean surface, spread the mushroom duxelles over it, and wrap it tightly around the seared beef.

• 6

  Wrap the beef bundle in the phyllo dough sheet, tucking the ends underneath to seal.

• 7

  Whisk the egg and brush it over the top of the pastry, then bake for 15-18 minutes until the exterior is golden brown.