NUTRITION

SERVINGS

INGREDIENTS

2 oz Beef tenderloin filet

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Dijon mustard

1 cup Cremini mushrooms

1 small Shallot

1 tsp Fresh thyme leaves

2 slices Prosciutto

0.75 oz Puff pastry sheet

1 large Egg

PREPARATION

• 1

  Finely mince the cremini mushrooms and shallot, then sauté in a pan with fresh thyme until all moisture has evaporated and the mixture is concentrated.

• 2

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

• 3

  Brush the warm, seared beef generously with Dijon mustard and allow it to rest and cool completely.

• 4

  Lay out a sheet of plastic wrap and arrange the prosciutto slices in an overlapping rectangle, then spread the mushroom duxelles evenly over the top.

• 5

  Place the beef in the center of the mushrooms and roll tightly into a log using the plastic wrap, chilling in the refrigerator for 20 minutes to set the shape.

• 6

  Roll out the puff pastry on a lightly floured surface, unwrap the beef log and place it in the center, then fold the pastry to enclose the beef completely.

• 7

  Seal the pastry edges with a bit of beaten egg, brush the entire exterior with more egg wash, and score the top lightly with a knife.

• 8

  Bake at 400°F for 20-25 minutes until the pastry is golden brown and the internal temperature of the beef reaches 125°F for medium-rare.