NUTRITION

SERVINGS

INGREDIENTS

5 oz beef tenderloin

1 cup cremini mushrooms

2 slice prosciutto

0.5 oz puff pastry

1 tbsp dijon mustard

0.25 tsp olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 large egg

PREPARATION

• 1

  Finely mince the mushrooms and garlic, then sauté in olive oil 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 a hot pan on all sides until browned but still raw in the center.

• 3

  Brush the warm beef tenderloin immediately with Dijon mustard and set aside to cool.

• 4

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

• 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 20 minutes.

• 6

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

• 7

  Fold the pastry over the beef to seal it completely, brushing the edges with a beaten egg to act as glue, then place seam-side down on a baking sheet.

• 8

  Brush the entire exterior with egg wash, score the top lightly with a knife, and bake at 400°F for 20-25 minutes until the pastry is golden and the beef reaches an internal temperature of 125°F.

• 9

  Allow the Wellington to rest for at least 10 minutes before slicing into thick, succulent portions.