NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Beef tenderloin

0.5 tsp Avocado oil

0.5 cup Cremini mushrooms

1 tbsp Shallot

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh thyme

1 slice Prosciutto

0.25 oz Puff pastry

1 large Egg

1 tsp Dijon mustard

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) 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 avocado oil in a cast-iron skillet over high heat and sear the beef for 1-2 minutes per side until a brown crust forms, then remove from heat and brush immediately with Dijon mustard.

• 4

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

• 5

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

• 6

  Spread the mushroom duxelles evenly over the prosciutto, place the beef in the center, and use the plastic wrap to roll it tightly into a log, chilling it in the freezer for 10 minutes to firm up.

• 7

  Roll out the puff pastry into a thin sheet, remove the beef from the plastic wrap, and wrap the pastry around the beef, tucking the ends under and sealing the edges with a bit of water.

• 8

  Place the Wellington on the baking sheet, brush the top with a beaten egg wash, and bake for 18-22 minutes until the pastry is golden and the internal temperature of the beef reaches 130°F for medium-rare.