NUTRITION

SERVINGS

INGREDIENTS

4 oz Beef tenderloin fillet

1 cup Cremini mushrooms

1 tbsp Shallot

1 clove Garlic

0.25 slice Prosciutto

0.25 oz Puff pastry

1 tsp Dijon mustard

0.25 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 large Egg

PREPARATION

• 1

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

• 2

  Heat olive oil in a skillet over high heat and sear the beef for 1 minute per side until browned, then remove and immediately brush with Dijon mustard.

• 3

  Finely mince the mushrooms, shallot, and garlic, then sauté them in the same skillet until all moisture has evaporated and the mixture forms a thick paste.

• 4

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

• 5

  Place the seared beef in the center, roll the prosciutto and mushrooms tightly around the beef using the plastic wrap, and chill in the refrigerator for 15 minutes.

• 6

  Roll out the puff pastry thinly, remove the plastic wrap from the beef, and wrap the pastry around the beef bundle, sealing the edges with a bit of water.

• 7

  Place the Wellington on a baking sheet, brush the exterior with a beaten egg wash, and bake at 400°F for 20-25 minutes until the pastry is golden brown.