NUTRITION

SERVINGS

INGREDIENTS

4 oz beef tenderloin

1 cup cremini mushrooms

1 tbsp shallot

1 tsp garlic

0 tsp avocado oil

0 tsp ghee

2 slices prosciutto

0.06 sheet puff pastry

1 large egg

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp dijon mustard

PREPARATION

• 1

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

• 2

  Heat avocado oil in a cast-iron skillet over high heat and sear the beef until a brown crust forms on all sides, then remove and brush immediately with Dijon mustard.

• 3

  In the same skillet, melt ghee and sauté finely minced mushrooms, shallots, and garlic until all liquid has evaporated and the mixture is dry.

• 4

  Lay a piece of plastic wrap on a flat surface and arrange prosciutto slices in an overlapping rectangle, then spread the cooled mushroom duxelles evenly over the top.

• 5

  Place the beef in the center, roll the prosciutto tightly around it using the plastic wrap, and chill in the refrigerator for 20 minutes to set the shape.

• 6

  Unroll the beef bundle onto a chilled puff pastry sheet, wrap tightly, seal the edges with whisked egg, and bake at 425°F for 20-25 minutes until the pastry is beautifully golden.