NUTRITION

SERVINGS

INGREDIENTS

3.5 oz beef tenderloin

1 cup cremini mushrooms

1 tbsp shallot

1 clove garlic

1 tsp fresh thyme

0.5 tsp olive oil

1 tbsp dijon mustard

1 slices prosciutto

0.5 oz puff pastry

0.5 large egg yolk

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Season the beef tenderloin with salt and pepper, then sear in olive oil over high heat for 1 minute per side.

• 3

  Brush the warm beef with Dijon mustard and let it rest for a few minutes.

• 4

  Lay out a sheet of plastic wrap, arrange the prosciutto slices, spread the mushroom mixture over them, and place the beef in the center.

• 5

  Roll the beef tightly in the prosciutto and plastic wrap, then chill in the refrigerator for 20 minutes to set the shape.

• 6

  Unwrap the beef, roll it in the puff pastry, brush with egg yolk, and bake at 400°F for 20-25 minutes until the pastry is golden.