NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Beef tenderloin

0.5 cup Cremini mushrooms

1 tbsp Shallot

1 clove Garlic

1 tsp Fresh thyme

0.25 tsp Olive oil

1 slice Prosciutto

1 tsp Dijon mustard

0.25 oz Puff pastry

0.5 large Egg yolk

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Heat olive oil in a skillet over high heat and sear the beef until browned on all sides, then remove and brush with Dijon mustard while still warm.

• 3

  Finely mince the cremini mushrooms, shallots, and garlic, then sauté in the same skillet with fresh thyme until all moisture has evaporated and a thick paste forms.

• 4

  Lay a sheet of plastic wrap on a flat surface, place the prosciutto slice down, and spread the mushroom duxelles evenly over the prosciutto.

• 5

  Place the seared beef in the center and roll the prosciutto and mushrooms tightly around it using the plastic wrap, then chill in the refrigerator for 20 minutes to set.

• 6

  Roll out the puff pastry on a lightly floured surface, place the chilled beef bundle in the center, and wrap it completely, trimming any excess dough and sealing the edges.

• 7

  Brush the exterior of the pastry with the beaten egg yolk and score the top lightly with a knife for decoration.

• 8

  Bake at 400°F for 20 to 25 minutes until the pastry is golden brown and the internal temperature of the beef reaches 130°F, then rest for 10 minutes before slicing.