NUTRITION

SERVINGS

INGREDIENTS

5 oz beef tenderloin

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp avocado oil

1 cup cremini mushrooms

1 tbsp shallot

1 clove garlic

1 tsp fresh thyme

2 slices prosciutto

1 tsp dijon mustard

0.5 oz puff pastry

0.5 large egg yolk

PREPARATION

• 1

  Season the beef tenderloin with salt and pepper, then sear in a hot pan with avocado oil for 1-2 minutes per side until browned; remove and let cool.

• 2

  Finely mince the mushrooms, shallot, and garlic, then sauté in the same pan with thyme until all moisture has evaporated and the mixture is paste-like.

• 3

  Lay a piece of plastic wrap on a flat surface and arrange the prosciutto slices in a slightly overlapping rectangle.

• 4

  Spread the mushroom duxelles evenly over the prosciutto, then brush the cooled beef with Dijon mustard and place it in the center.

• 5

  Use the plastic wrap to tightly roll the prosciutto and mushrooms around the beef, then chill in the refrigerator for 15 minutes to set.

• 6

  Roll out the puff pastry on a floured surface, place the chilled beef roll in the center, and wrap the pastry around it, sealing the edges with egg yolk.

• 7

  Place the Wellington on a parchment-lined tray, brush the entire surface with egg yolk, and bake at 400°F for 20-25 minutes until the pastry is golden brown and the beef reaches your desired doneness.