NUTRITION

SERVINGS

INGREDIENTS

3 oz beef tenderloin

0.5 cup cremini mushrooms

1 tbsp shallot

1 clove garlic

0.25 tsp fresh thyme

0.5 slice prosciutto

0.5 oz puff pastry

0.5 large egg

1 tsp dijon mustard

0.25 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Sauté the mushroom mixture in a dry pan over medium heat until all moisture has evaporated, then stir in the fresh thyme and a pinch of salt.

• 3

  Season the beef tenderloin with sea salt and black pepper, then sear in olive oil over high heat for 60 seconds per side until browned but rare inside.

• 4

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

• 5

  Lay out a piece of plastic wrap and place the prosciutto slice on it, followed by an even layer of the mushroom duxelles.

• 6

  Place the beef in the center and use the plastic wrap to roll the prosciutto and mushrooms tightly around the meat, then chill in the freezer for 10 minutes.

• 7

  Roll the puff pastry out into a thin rectangle on a lightly floured surface.

• 8

  Unwrap the chilled beef, place it on the pastry, and wrap the pastry around it, trimming any excess and sealing the edges with a bit of beaten egg.

• 9

  Place the Wellington on a parchment-lined tray, brush the exterior with the remaining egg wash, and score the top lightly with a knife.

• 10

  Bake at 425°F for 15 to 20 minutes until the pastry is deeply golden and the internal temperature of the beef reaches 125°F for medium-rare.