NUTRITION

SERVINGS

INGREDIENTS

5 oz beef tenderloin

0.5 cup cremini mushrooms

0.5 slice prosciutto di parma

0.5 oz puff pastry

1 tsp dijon mustard

0.25 tbsp olive oil

1 clove garlic

1 tsp fresh thyme

0.5 large egg

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Season the beef tenderloin with sea salt and black pepper on all sides.

• 2

  Heat olive oil in a skillet over high heat and sear the beef until browned on all surfaces, then remove and brush with Dijon mustard while warm.

• 3

  Finely chop the cremini mushrooms and sauté them in the same skillet with minced garlic and thyme until all moisture has evaporated and a dry paste forms.

• 4

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

• 5

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

• 6

  Roll out the puff pastry on a floured surface, unwrap the beef log and place it in the center, then wrap the pastry around it and seal the edges with a beaten egg wash.

• 7

  Place the Wellington on a baking sheet, brush the exterior with more egg wash, and bake at 400°F for 20 minutes or until the pastry is golden and the beef reaches an internal temperature of 125°F.