NUTRITION

SERVINGS

INGREDIENTS

3.75 oz beef tenderloin

1 cup cremini mushrooms

1 tbsp shallot

1 tsp garlic

1 tsp fresh thyme

1 tbsp Dijon mustard

1 slice prosciutto

0.5 oz puff pastry

1 large egg

0.25 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Season the beef tenderloin with sea salt and black pepper, then sear in a hot pan with olive oil until browned on all sides.

• 2

  Remove the beef from the pan and immediately brush all sides with Dijon mustard, then set aside to cool.

• 3

  Finely mince the mushrooms, shallot, and garlic, then sauté in the same pan with fresh thyme until all moisture has evaporated.

• 4

  Lay a piece of plastic wrap on a flat surface and arrange the prosciutto slices in an overlapping rectangle.

• 5

  Spread the mushroom duxelles evenly over the prosciutto, then place the beef in the center and roll it tightly using the plastic wrap.

• 6

  Chill the beef roll in the refrigerator for 15 minutes to help it hold its shape.

• 7

  Roll out the puff pastry on a lightly floured surface, 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 with a beaten egg wash.

• 9

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