NUTRITION

SERVINGS

INGREDIENTS

4 oz Beef tenderloin

1 cup Cremini mushrooms

1 tbsp Shallot

1 clove Garlic

0.5 tsp Olive oil

1 slice Prosciutto

0.75 oz Puff pastry

1 large Egg

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Fresh thyme

PREPARATION

• 1

  Season the beef tenderloin with half of the sea salt and black pepper.

• 2

  Heat olive oil in a skillet over high heat and sear the beef on all sides until a brown crust forms, then remove and let cool.

• 3

  Finely mince the mushrooms, shallot, and garlic, then sauté in the same skillet until all moisture has evaporated.

• 4

  Stir in the fresh thyme and let the mushroom duxelles cool completely.

• 5

  Lay a piece of plastic wrap on a flat surface and overlap the prosciutto slices on top to form a rectangle.

• 6

  Spread the cooled mushroom duxelles over the prosciutto, then place the beef in the center and roll tightly using the plastic wrap.

• 7

  Chill the beef roll in the refrigerator for 15 minutes to help it hold its shape.

• 8

  Roll the puff pastry into a thin sheet, wrap it around the chilled beef bundle, and seal the edges with a bit of egg wash.

• 9

  Brush the entire pastry with the remaining beaten egg, sprinkle with the rest of the salt and pepper, and bake at 400°F for 20 minutes until golden and crisp.