NUTRITION

SERVINGS

INGREDIENTS

2.5 oz beef tenderloin roast

0.5 tsp sea salt

0.25 tsp black pepper

0.25 tsp avocado oil

1 cup cremini mushrooms

1 medium shallot

1 clove garlic

1 tsp fresh thyme

1 tbsp Dijon mustard

2 slices prosciutto

0.5 oz puff pastry

1 large egg

PREPARATION

• 1

  Pulse mushrooms, shallot, and garlic in a food processor until finely minced.

• 2

  Sauté the mushroom mixture with thyme in a pan over medium heat until all liquid has evaporated and the mixture is dry, then set aside to cool.

• 3

  Season the beef with salt and pepper, then sear in avocado oil over high heat for 60 seconds per side to develop a deep crust.

• 4

  Brush the warm beef generously with Dijon mustard on all sides.

• 5

  Lay out a sheet of plastic wrap, arrange prosciutto slices in a rectangle, and spread the cooled mushroom duxelles evenly over the top.

• 6

  Place the beef in the center, roll tightly into a log using the plastic wrap, and chill in the freezer for 15 minutes to set the shape.

• 7

  Wrap the chilled beef log in the puff pastry sheet, seal the edges with whisked egg wash, and bake at 425°F for 20 minutes until the pastry is crisp and golden.