NUTRITION

SERVINGS

INGREDIENTS

4 oz beef tenderloin

1 tsp avocado oil

0.5 cup cremini mushrooms

1 tbsp shallots

1 clove garlic

1 tsp fresh thyme

2 slice prosciutto

1.25 oz puff pastry

0.5 large egg

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 avocado oil in a cast iron skillet over high heat and sear the beef for 1 minute per side until browned, then remove and let cool.

• 3

  Finely mince the mushrooms, shallots, and garlic, then sauté in the same skillet with fresh thyme until all liquid has evaporated and the mixture is dry.

• 4

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

• 5

  Spread the mushroom duxelles evenly over the prosciutto, place the beef in the center, and roll tightly using the plastic wrap to form a log.

• 6

  Chill the beef roll in the refrigerator for 20 minutes to set its shape.

• 7

  Roll out the puff pastry thinly, place the chilled beef in the center, and wrap the pastry around it, trimming any excess and sealing the edges with a bit of whisked egg.

• 8

  Brush the exterior of the pastry with the remaining egg wash and bake at 400°F for 20 minutes or until the pastry is deeply golden and the beef reaches an internal temperature of 125°F for medium-rare.