NUTRITION

SERVINGS

INGREDIENTS

5 oz beef tenderloin

0.5 cup cremini mushrooms

1 tbsp shallots

1 clove garlic

0.5 tsp olive oil

1 slice prosciutto

0.25 oz puff pastry

1 large egg

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp dijon mustard

PREPARATION

• 1

  Finely mince the mushrooms, shallots, and garlic, then sauté in a dry pan over medium heat until all moisture evaporates to create a thick, concentrated duxelles.

• 2

  Season the beef tenderloin with the sea salt and black pepper, then sear in a hot pan with olive oil for 1 minute per side until a brown crust forms.

• 3

  Remove the beef from the pan and immediately brush with Dijon mustard while warm, then set aside to rest.

• 4

  Lay a sheet of plastic wrap on a clean surface, place the prosciutto slice down, and spread the mushroom duxelles evenly over the prosciutto.

• 5

  Place the beef in the center and use the plastic wrap to roll the prosciutto and mushrooms tightly around the meat, chilling in the refrigerator for 15 minutes to set.

• 6

  Roll out the puff pastry, unwrap the chilled beef, and place it in the center of the pastry; fold the pastry over the beef, trimming any excess and sealing the edges with a bit of water.

• 7

  Brush the entire exterior of the pastry with a beaten egg wash and bake at 425°F (220°C) for 15-20 minutes until the pastry is golden brown and the internal temperature of the beef reaches your desired level.