NUTRITION

SERVINGS

INGREDIENTS

5 oz beef tenderloin

1 cup cremini mushrooms

1 tbsp shallot

0.5 tsp olive oil

2 slices prosciutto

1 tbsp dijon mustard

0.25 oz puff pastry

0.5 large egg

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Finely mince the mushrooms and shallots, then sauté in a pan with olive oil until all moisture has evaporated and the mixture is dry.

• 2

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

• 3

  Sear the beef in a very hot pan for about 1 minute per side until browned, then remove and immediately brush with Dijon mustard.

• 4

  Lay a piece of plastic wrap on a flat surface, arrange the prosciutto slices in an overlapping rectangle, and spread the mushroom duxelles evenly over the ham.

• 5

  Place the beef in the center and use the plastic wrap to roll the prosciutto and mushrooms tightly around the meat, then chill in the refrigerator for 15 minutes.

• 6

  Roll out the puff pastry thinly on a floured surface and place the chilled beef bundle in the center.

• 7

  Fold the pastry over the beef, trimming any excess, and seal the edges using a small amount of beaten egg.

• 8

  Place the Wellington on a parchment-lined tray, brush the top with the remaining egg wash, and bake at 400°F for 18-20 minutes until the pastry is golden brown.

• 9

  Allow the beef to rest for at least 5 minutes before slicing into thick rounds to serve.