NUTRITION

SERVINGS

INGREDIENTS

4 oz Beef tenderloin

0.5 cup Cremini mushrooms

1 tbsp Shallot

1 clove Garlic

0.25 tsp Fresh thyme

2 slice Prosciutto

0.5 oz Puff pastry

1 tsp Dijon mustard

0.5 tsp Olive oil

1 large Egg

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

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

• 3

  Heat olive oil in a cast-iron skillet over high heat and sear the beef for 1-2 minutes per side until browned, then remove and immediately brush with Dijon mustard.

• 4

  Finely mince the mushrooms, shallot, and garlic, then sauté them in the same skillet with thyme until all moisture has evaporated and the mixture is dry.

• 5

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

• 6

  Spread the mushroom duxelles evenly over the prosciutto, place the beef in the center, and roll it up tightly using the plastic wrap; chill in the fridge for 15 minutes.

• 7

  Roll out the puff pastry thinly, remove the plastic from the beef, and place the beef in the center of the pastry.

• 8

  Fold the pastry over the beef, trimming any excess, and seal the edges with a beaten egg wash.

• 9

  Place the Wellington on a parchment-lined baking sheet, brush the entire exterior with egg wash, and bake for 20-25 minutes until the pastry is golden brown and the beef reaches an internal temperature of 130°F for medium-rare.

• 10

  Let the roast rest for 10 minutes before slicing into thick rounds.