NUTRITION

SERVINGS

INGREDIENTS

3 oz beef tenderloin

1 cup cremini mushrooms

1 small shallot

1 clove garlic

0.5 tsp fresh thyme

1 tbsp Dijon mustard

1 slice prosciutto

0.5 oz puff pastry

0.25 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

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

• 3

  Brush the seared beef tenderloin with Dijon mustard while still warm and set aside to rest.

• 4

  Lay out a piece of plastic wrap, place the prosciutto slice down, spread the mushroom duxelles evenly over it, and place the beef in the center.

• 5

  Roll the beef tightly in the prosciutto and plastic wrap, then chill in the refrigerator for 15 minutes to set the shape.

• 6

  Roll out the puff pastry, wrap it around the chilled beef log, brush with a beaten egg wash, and bake at 400°F until the pastry is golden brown.