NUTRITION

SERVINGS

INGREDIENTS

4.5 oz beef tenderloin

1 cup cremini mushrooms

1 tbsp shallot

0.5 tsp fresh thyme

2 slice prosciutto

1 oz puff pastry

0.5 tsp olive oil

0.5 large egg

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

• 2

  Season the beef tenderloin with sea salt and black pepper, then sear in olive oil over high heat for 2 minutes per side until a brown crust forms; remove and let cool completely.

• 3

  Finely mince the mushrooms and shallots, then sauté them in the same pan with fresh thyme until all moisture has evaporated and the mixture becomes a thick paste.

• 4

  Lay out a piece of plastic wrap, place the prosciutto slices slightly overlapping, and spread the mushroom duxelles evenly over the prosciutto.

• 5

  Place the seared beef in the center, roll it tightly using the plastic wrap to form a uniform log, and chill in the refrigerator for 15 minutes to firm up.

• 6

  Roll out the puff pastry on a lightly floured surface, remove the plastic from the beef, place the beef on the pastry, and fold the edges to seal it completely.

• 7

  Brush the pastry with the beaten egg wash, place it on the prepared baking sheet, and bake for 15-20 minutes until the pastry is golden and the beef reaches an internal temperature of 130°F for medium-rare.