NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Beef tenderloin

1 slice Prosciutto

1 cup Cremini mushrooms

1 small Shallot

0.5 tsp Olive oil

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tsp Dijon mustard

1 sheet Phyllo dough

0.5 large Egg yolk

1 tsp Fresh thyme

PREPARATION

• 1

  Finely mince the mushrooms and shallot, then sauté in olive oil with fresh thyme until all moisture has evaporated and the mixture is concentrated.

• 2

  Season the beef tenderloin with sea salt and black pepper, then sear in a hot skillet for 60 seconds per side until a brown crust forms.

• 3

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

• 4

  Place a layer of plastic wrap on a flat surface, arrange the prosciutto slices in an overlapping rectangle, and spread the mushroom mixture evenly over them.

• 5

  Place the beef in the center, roll the prosciutto and mushrooms tightly around it using the plastic wrap, and chill in the refrigerator for 15 minutes.

• 6

  Unwrap the beef bundle and wrap it carefully in the phyllo dough sheets, tucking the ends underneath and brushing with the beaten egg yolk.

• 7

  Bake at 400°F for 15 to 20 minutes until the pastry is beautifully golden and the beef reaches your desired level of doneness.