NUTRITION

SERVINGS

INGREDIENTS

3 oz beef tenderloin

1 cup cremini mushrooms

1 tbsp shallot

1 tsp fresh thyme

0.25 tsp olive oil

0.5 slice prosciutto

0.5 oz puff pastry

1 large egg

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Finely mince the cremini mushrooms and shallots until they resemble a coarse paste.

• 2

  Sauté the mushroom mixture and thyme in a dry pan over medium heat until all liquid has evaporated, then set aside to cool.

• 3

  Season the beef tenderloin with sea salt and black pepper, then sear in olive oil over high heat for 1 minute per side until browned but raw in the middle.

• 4

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

• 5

  Place the seared beef in the center and use the plastic wrap to roll the prosciutto and mushrooms tightly around the meat; chill in the refrigerator for 15 minutes.

• 6

  Roll out the puff pastry thinly on a floured surface, remove the plastic from the beef, and wrap the pastry around the beef bundle, sealing the seams with a little water.

• 7

  Place the Wellington on a baking sheet, brush the exterior with a beaten egg, and bake at 400°F (200°C) for 15-20 minutes until the pastry is golden brown.