NUTRITION

SERVINGS

INGREDIENTS

3.5 oz beef tenderloin

0.5 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp dijon mustard

1 cup cremini mushrooms

1 tbsp shallot

1 clove garlic

1 tsp fresh thyme

1 slice prosciutto

0.5 oz puff pastry

1 large egg

PREPARATION

• 1

  Season the beef with sea salt and black pepper, then sear in olive oil over high heat for 1 minute per side until browned but raw inside.

• 2

  Remove the beef from the pan and immediately brush with Dijon mustard while warm, then set aside to cool completely.

• 3

  Finely mince the mushrooms, shallot, and garlic, then sauté in the same pan with fresh thyme until all moisture has evaporated and the mixture is dry.

• 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 beef in the center of the mushrooms, roll tightly using the plastic wrap to form a uniform log, and chill in the refrigerator for 15 minutes.

• 6

  Roll out the puff pastry on a lightly floured surface, unwrap the beef log and place it on the pastry, then fold the pastry over and seal the edges tightly.

• 7

  Brush the exterior with a beaten egg wash and bake at 425°F for 20 minutes until the pastry is golden and the internal temperature of the beef reaches 130°F.