NUTRITION

SERVINGS

INGREDIENTS

4 oz Beef tenderloin

2 slices Prosciutto

0.5 cup Cremini mushrooms

1 tbsp Shallot

1 tsp Fresh thyme

0.5 tsp Olive oil

1 tsp Dijon mustard

0.5 oz Puff pastry

1 large Egg

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 425°F (220°C).

• 2

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

• 3

  Heat olive oil in a skillet over high heat and sear the beef for 1-2 minutes per side until browned but raw in the center; remove and brush with Dijon mustard while warm.

• 4

  In the same skillet, sauté finely minced mushrooms, shallots, and thyme until all moisture has evaporated and the mixture forms a thick paste (duxelles).

• 5

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

• 6

  Spread the mushroom duxelles evenly over the prosciutto, then place the beef in the center and roll tightly using the plastic wrap; chill in the freezer for 10 minutes.

• 7

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

• 8

  Fold the pastry over the beef, sealing the edges with a bit of beaten egg, and place seam-side down on a parchment-lined baking sheet.

• 9

  Brush the entire pastry with the remaining beaten egg and bake for 15-20 minutes until the crust is golden brown and the internal beef temperature reaches 125°F for medium-rare.

• 10

  Allow the Wellington to rest for 5-10 minutes before slicing into thick rounds.