NUTRITION

SERVINGS

INGREDIENTS

4 oz beef tenderloin

1 cup cremini mushrooms

1 tbsp shallots

1 clove garlic

1 tsp fresh thyme

0.5 tsp olive oil

2 slice prosciutto

1 tsp dijon mustard

0.5 oz puff pastry

1 large egg yolk

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Finely mince the mushrooms, shallots, and garlic, then sauté in a dry pan over medium heat with fresh thyme until all moisture has evaporated.

• 2

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

• 3

  Heat olive oil in a heavy skillet over high heat and sear the beef for 60 seconds per side until a brown crust forms, then remove and brush with Dijon mustard.

• 4

  Lay a sheet of plastic wrap on a clean surface and arrange the prosciutto slices in a slightly overlapping rectangle.

• 5

  Spread the mushroom duxelles evenly over the prosciutto, then place the seared beef in the center.

• 6

  Use the plastic wrap to roll the prosciutto and mushrooms tightly around the beef, twisting the ends to form a tight log, and chill in the freezer for 15 minutes.

• 7

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

• 8

  Fold the pastry over the beef to seal it completely, trimming any excess, and place seam-side down on a parchment-lined baking sheet.

• 9

  Brush the exterior of the pastry with the beaten egg yolk and bake at 425°F for 15 to 20 minutes until the crust is golden brown.

• 10

  Remove from the oven and let the Wellington rest for 10 minutes before slicing to ensure the juices remain in the meat.