NUTRITION

SERVINGS

INGREDIENTS

5 oz beef tenderloin

1 cup cremini mushrooms

1 small shallot

0.5 tsp avocado oil

1 tsp fresh thyme

0.5 slice prosciutto

0.25 oz puff pastry

1 large egg

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp dijon mustard

PREPARATION

• 1

  Finely mince the cremini mushrooms and shallot until they reach a paste-like consistency.

• 2

  Heat a dry skillet over medium-high heat and cook the mushroom mixture with fresh thyme until all moisture has evaporated.

• 3

  Season the beef tenderloin with sea salt and black pepper, then sear in avocado oil for 1 minute per side until browned.

• 4

  Remove beef from heat and immediately brush all sides with Dijon mustard while still warm.

• 5

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

• 6

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

• 7

  Roll the puff pastry out very thinly on a floured surface, wrap it around the chilled beef, and seal the edges.

• 8

  Brush the pastry with a beaten egg wash and bake at 425°F for 15-20 minutes until the crust is golden and the internal temperature reaches 130°F.