NUTRITION

SERVINGS

INGREDIENTS

3 oz beef tenderloin

1 cup cremini mushrooms

1 tbsp shallot

1 tsp garlic

1 tsp fresh thyme

0.25 tsp olive oil

0.5 slice prosciutto

1 tsp dijon mustard

0.5 oz puff pastry

1 large egg

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Finely mince the cremini mushrooms, shallots, and garlic until they reach a paste-like consistency.

• 2

  Sauté the mushroom mixture in a dry pan over medium heat with fresh thyme until all moisture has evaporated and the mixture is browned.

• 3

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

• 4

  Brush the warm beef tenderloin on all sides with Dijon mustard and set aside to rest.

• 5

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

• 6

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

• 7

  Roll out the puff pastry, unwrap the beef, and place it in the center of the pastry.

• 8

  Fold the pastry over the beef, trimming any excess, and seal the edges using a small amount of beaten egg.

• 9

  Place the Wellington on a parchment-lined baking sheet, brush the entire exterior with the remaining egg wash, and bake at 400°F for 15-20 minutes until the pastry is golden brown.