NUTRITION

SERVINGS

INGREDIENTS

4 oz Beef tenderloin

0.5 cup Cremini mushrooms

1 slice Prosciutto

0.25 oz Puff pastry

0.5 tsp Extra virgin olive oil

1 tsp Dijon mustard

1 large Egg

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh thyme

PREPARATION

• 1

  Finely mince the mushrooms and thyme then sauté in olive oil until the moisture evaporates and they become a thick paste.

• 2

  Season the beef with salt and pepper then sear in a hot pan for one minute per side until browned but raw inside.

• 3

  Brush the seared beef with Dijon mustard while still warm to allow the flavors to penetrate the meat.

• 4

  Lay out a sheet of plastic wrap, place the prosciutto slice down, spread the mushroom paste over it, and place the beef in the center.

• 5

  Roll the beef tightly in the prosciutto and plastic wrap then chill in the fridge for 15 minutes to set the shape.

• 6

  Roll out the puff pastry very thinly, wrap it around the chilled beef bundle, and seal the edges with a bit of beaten egg.

• 7

  Brush the exterior with egg wash and bake at 425°F for 15-20 minutes until the pastry is golden and the beef reaches your desired doneness.