NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Beef tenderloin

0.5 cup Cremini mushrooms

1 tbsp Shallot

1 clove Garlic

0.25 tsp Fresh thyme

2 slices Prosciutto

0.75 oz Puff pastry

0.25 large Egg

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Dijon mustard

PREPARATION

• 1

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

• 2

  Heat olive oil in a skillet over high heat and sear the beef until browned on all surfaces, then remove and brush with Dijon mustard while warm.

• 3

  Finely mince the mushrooms, shallots, and garlic, then sauté them in the same skillet with thyme until all moisture has evaporated and the mixture is dry.

• 4

  Lay a piece of plastic wrap on a flat surface and overlap the prosciutto slices to form a rectangle.

• 5

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

• 6

  Use the plastic wrap to roll the prosciutto and mushrooms tightly around the beef into a log, then chill in the refrigerator for 20 minutes.

• 7

  Roll out the puff pastry and wrap it around the chilled beef log, trimming any excess and sealing the seams with a bit of egg wash.

• 8

  Place the Wellington on a baking sheet, brush the exterior with the remaining egg wash, and bake at 400°F for 20-25 minutes until the pastry is golden brown.