NUTRITION

SERVINGS

INGREDIENTS

4 oz beef tenderloin

1 cup cremini mushrooms

1 small shallot

1 clove garlic

1 tsp fresh thyme

0.5 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp dijon mustard

1 slice prosciutto

0.5 oz puff pastry

1 large egg

PREPARATION

• 1

  Finely mince the mushrooms, shallot, and garlic in a food processor, then sauté in a dry pan with thyme until all moisture has evaporated.

• 2

  Season the beef tenderloin with sea salt and black pepper, then sear in avocado oil over high heat for 60 seconds per side until browned.

• 3

  Immediately brush the warm beef with Dijon mustard on all sides and set aside to rest.

• 4

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

• 5

  Roll the beef tightly in the prosciutto and plastic wrap to form a log, then chill in the refrigerator for 15 minutes to set the shape.

• 6

  Roll out the puff pastry thinly, wrap it around the chilled beef log, seal the edges, brush with beaten egg wash, and bake at 425°F for 20 minutes until golden.