NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Beef tenderloin roast

0.25 tsp Fine sea salt

0.25 tsp Black pepper

0.25 tsp Avocado oil

1 cup Cremini mushrooms

1 medium Shallot

1 clove Garlic

1 tsp Fresh thyme leaves

1 slice Prosciutto di Parma

1 tsp Dijon mustard

0.5 oz Puff pastry

1 large Egg

PREPARATION

• 1

  Preheat your oven to 425°F and season the beef tenderloin roast on all sides with fine sea salt and black pepper.

• 2

  Heat avocado oil in a heavy skillet over high heat and sear the beef until a dark crust forms on all sides, then remove from heat and brush with Dijon mustard.

• 3

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

• 4

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

• 5

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

• 6

  Roll out the puff pastry thinly, wrap it around the chilled beef bundle, seal the seams with a bit of water, brush the entire surface with a beaten egg, and bake for 15 to 20 minutes until the pastry is crisp and golden.