NUTRITION

SERVINGS

INGREDIENTS

4 oz beef tenderloin

1 cup cremini mushrooms

0.5 tsp olive oil

1 tbsp dijon mustard

0.5 slice prosciutto

0.5 oz puff pastry sheet

0.25 large egg

1 tbsp shallot

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh thyme

PREPARATION

• 1

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

• 2

  Heat olive oil in a pan over high heat and sear the beef for 1 minute per side until browned; remove and let cool completely.

• 3

  Finely mince the mushrooms, shallot, and garlic, then sauté in the same pan with fresh thyme until all moisture has evaporated and the mixture is dry.

• 4

  Once the beef is cool, brush all sides evenly with the Dijon mustard.

• 5

  Lay a piece of plastic wrap on a flat surface, place the prosciutto slice down, spread the mushroom duxelles over it, and place the beef in the center.

• 6

  Roll the prosciutto and mushrooms tightly around the beef using the plastic wrap and chill in the refrigerator for 15 minutes.

• 7

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

• 8

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

• 9

  Brush the entire pastry with the remaining egg wash and bake at 400°F for 20-25 minutes until the pastry is golden and the beef reaches an internal temperature of 130°F.

• 10

  Let the Wellington rest for 10 minutes before slicing into thick rounds.