NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Beef tenderloin

0.5 cup Cremini mushrooms

1 tbsp Shallot

1 clove Garlic

0 tsp Olive oil

1 tbsp Dijon mustard

0.5 slice Prosciutto

0.25 oz Puff pastry

1 large Egg white

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh thyme

PREPARATION

• 1

  Finely mince the cremini mushrooms, shallot, and garlic until they form a coarse paste.

• 2

  Sauté the mushroom mixture in olive oil over medium heat until all moisture has evaporated and the mixture is dry, then stir in the fresh thyme.

• 3

  Season the beef tenderloin with sea salt and black pepper, then sear in a hot pan for 1 minute on all sides until browned but raw in the center.

• 4

  Brush the seared beef evenly with Dijon mustard while still warm and let it rest.

• 5

  Lay a piece of plastic wrap on a flat surface, place the prosciutto slice down, spread the mushroom duxelles over it in an even layer, and place the beef in the center.

• 6

  Roll the plastic wrap tightly to form a log and refrigerate for 15 minutes to set the shape.

• 7

  Roll out the puff pastry into a thin rectangle, place the chilled beef log in the center after removing the plastic, wrap the pastry around it, and seal the edges with a bit of water.

• 8

  Brush the exterior of the pastry with the egg white and bake at 400°F for 20-25 minutes until the pastry is golden and the beef reaches your desired internal temperature.