NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Beef tenderloin

0.5 cup Cremini mushrooms

1 tbsp Shallot

1 clove Garlic

0.5 tsp Olive oil

1 slice Prosciutto

0.5 oz Puff pastry

1 large Egg yolk

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh thyme

PREPARATION

• 1

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

• 2

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

• 3

  Heat olive oil in a skillet over high heat and sear the beef for 1-2 minutes per side until browned, then remove from the pan and let cool.

• 4

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

• 5

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

• 6

  Place the seared beef in the center and roll the prosciutto and mushrooms tightly around the beef using the plastic wrap; chill in the freezer for 10 minutes to set.

• 7

  Roll out the puff pastry into a thin square, remove the plastic from the beef, and wrap the pastry around the beef bundle, tucking the ends underneath.

• 8

  Brush the pastry with the beaten egg yolk and bake for 15-20 minutes until the pastry is golden brown and the beef reaches an internal temperature of 130°F for medium-rare.