NUTRITION

SERVINGS

INGREDIENTS

5 oz Beef tenderloin

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Avocado oil

1 cup Cremini mushrooms

1 tbsp Shallot

1 clove Garlic

1 tsp Fresh thyme

0.5 slice Prosciutto

0.5 oz Puff pastry

1 large Egg

PREPARATION

• 1

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

• 2

  Heat avocado oil in a skillet over high heat and sear the beef for 2 minutes per side until browned, then set aside to cool.

• 3

  In the same skillet, sauté minced mushrooms, shallots, garlic, and thyme until all liquid has evaporated and the mixture is dry.

• 4

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

• 5

  Place the beef in the center, roll it tightly using the plastic wrap to form a log, and refrigerate for 15 minutes.

• 6

  Roll out the puff pastry, wrap it around the chilled beef bundle, and trim any excess dough to maintain a thin layer.

• 7

  Brush the pastry with a beaten egg and bake at 425°F for 18-20 minutes until the crust is golden and the beef reaches your desired doneness.