NUTRITION

SERVINGS

INGREDIENTS

4.5 oz beef tenderloin roast

0.5 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 cup cremini mushrooms

1 tbsp shallot

1 tsp fresh thyme

1 slice prosciutto

0.5 oz puff pastry

1 large egg

PREPARATION

• 1

  Finely chop the mushrooms and shallots then sauté in a dry pan over medium heat until all moisture has evaporated to create a concentrated duxelles.

• 2

  Season the beef tenderloin with sea salt and black pepper then sear in olive oil over high heat for one minute per side until browned but still raw in the center.

• 3

  Lay a piece of plastic wrap on a flat surface and place the prosciutto slice on top followed by an even layer of the mushroom duxelles and thyme.

• 4

  Place the seared beef in the center of the mushrooms and use the plastic wrap to roll the prosciutto and duxelles tightly around the meat into a log shape.

• 5

  Roll out the puff pastry on a lightly floured surface then unwrap the beef log and place it in the center of the pastry.

• 6

  Fold the pastry over the beef to seal it completely using a small amount of beaten egg to glue the edges together.

• 7

  Brush the entire exterior of the pastry with the remaining beaten egg wash and bake at 400°F for 15 to 20 minutes until the crust is golden and flaky.