NUTRITION

SERVINGS

INGREDIENTS

6 oz Beef tenderloin

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Avocado oil

1 cup Cremini mushrooms

1 clove Garlic

1 tsp Fresh thyme

1 slice Prosciutto di Parma

0.75 oz Puff pastry

1 large Egg

PREPARATION

• 1

  Season the beef tenderloin with sea salt and black pepper.

• 2

  Heat avocado oil in a cast-iron skillet over high heat and sear the beef on all sides until a brown crust forms, then remove and let cool completely.

• 3

  Finely mince the mushrooms and sauté them in the same skillet with garlic and thyme until all liquid has evaporated and the mixture is dry.

• 4

  Lay a piece of plastic wrap on a flat surface, place the prosciutto slice down, and spread the mushroom duxelles evenly over the top.

• 5

  Place the cooled beef in the center and roll the prosciutto and mushrooms tightly around it using the plastic wrap; chill in the refrigerator for 20 minutes.

• 6

  Roll the puff pastry out very thinly and wrap it around the chilled beef bundle, trimming any excess and sealing the seams.

• 7

  Brush the exterior with a beaten egg wash and bake at 425°F for 15-20 minutes or until the pastry is golden and the internal temperature reaches 125°F.

• 8

  Allow the Wellington to rest for at least 10 minutes before slicing into thick rounds.