NUTRITION

SERVINGS

INGREDIENTS

4.5 oz beef tenderloin

1 cup cremini mushrooms

1 small shallot

1 clove garlic

0.5 slice prosciutto

0.5 oz puff pastry

1 tbsp dijon mustard

1 large egg

0.25 tsp ghee

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, then sear in a hot skillet with ghee until browned on all sides.

• 2

  Remove the beef from the skillet and immediately brush with Dijon mustard, allowing it to cool completely.

• 3

  Pulse mushrooms, shallot, garlic, and thyme in a food processor until finely minced, then sauté in the same skillet until all liquid has evaporated.

• 4

  Place a layer of plastic wrap on a flat surface, lay the prosciutto slice down, spread the mushroom mixture evenly over it, and place the beef in the center.

• 5

  Roll the prosciutto and mushrooms tightly around the beef using the plastic wrap, then chill in the refrigerator for 20 minutes to set the shape.

• 6

  Wrap the chilled beef bundle in the puff pastry, brush with the beaten egg, and bake at 400°F until the pastry is golden and the beef reaches your desired doneness.