NUTRITION

SERVINGS

INGREDIENTS

2.5 oz beef tenderloin

1 cup cremini mushrooms

1 small shallot

0.5 tsp ghee

1 tsp fresh thyme

0.5 slice prosciutto

1 tsp dijon mustard

0.5 oz puff pastry

0.25 large egg

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat oven to 400°F and finely mince the mushrooms and shallot.

• 2

  Sauté mushrooms, shallot, and thyme in ghee until all moisture evaporates, then season with sea salt and black pepper.

• 3

  Season the beef with sea salt and black pepper, then sear in a hot pan for 1-2 minutes per side until browned but raw inside.

• 4

  Brush the seared beef with Dijon mustard and let it rest briefly.

• 5

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

• 6

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

• 7

  Roll out the puff pastry thinly, remove the plastic from the beef, and wrap the pastry around the beef bundle, sealing the edges.

• 8

  Brush the pastry with a beaten egg wash and bake for 15-20 minutes until the pastry is golden brown and beef reaches desired doneness.