NUTRITION

SERVINGS

INGREDIENTS

4.5 oz beef tenderloin

1 cup cremini mushrooms

1 medium shallot

1 clove garlic

1 tsp fresh thyme

1 slice prosciutto

0.25 oz puff pastry

1 large egg

1 tsp dijon mustard

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp avocado oil

PREPARATION

• 1

  Finely mince mushrooms, shallot, and garlic, then sauté in a dry pan with thyme until all moisture has evaporated.

• 2

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

• 3

  Heat avocado oil in a skillet over high heat and sear the beef quickly on all sides until a brown crust forms.

• 4

  Remove beef from the pan and immediately brush with Dijon mustard, then let it rest.

• 5

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

• 6

  Spread the mushroom mixture evenly over the prosciutto, then place the beef in the center.

• 7

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

• 8

  Roll out the puff pastry, place the beef roll in the center, wrap it completely, and seal the seams.

• 9

  Brush the pastry with a beaten egg and bake at 425°F for 18-22 minutes until the crust is golden brown.