NUTRITION

SERVINGS

INGREDIENTS

5 oz beef tenderloin

1 slice prosciutto

0.5 cup cremini mushrooms

1 tsp dijon mustard

0.5 oz puff pastry

0.25 large egg

0 tsp olive oil

0.13 tsp sea salt

0.13 tsp black pepper

1 tsp fresh thyme

PREPARATION

• 1

  Finely chop mushrooms and sauté in a dry pan until all moisture evaporates, then stir in thyme and cool.

• 2

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

• 3

  Brush the seared beef with Dijon mustard while still warm.

• 4

  Lay out a piece of plastic wrap, place the prosciutto slice on it, spread the mushroom duxelles over the prosciutto, and place the beef in the center.

• 5

  Roll tightly using the plastic wrap and chill in the refrigerator for 15 minutes to set the shape.

• 6

  Roll out the puff pastry, unwrap the beef, and place it in the center; wrap the pastry around the beef, trimming any excess.

• 7

  Brush with beaten egg, score the top lightly, and bake at 425°F for 15-20 minutes until the pastry is golden and internal temp reaches 125°F.

• 8

  Let rest for 5 minutes before slicing.