NUTRITION

SERVINGS

INGREDIENTS

4 oz Beef tenderloin

1 cup Cremini mushrooms

1 tbsp Shallot

1 clove Garlic

0.5 tsp Olive oil

0.5 slice Prosciutto

1 tsp Dijon mustard

0.75 oz Puff pastry

1 large Egg

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh thyme

PREPARATION

• 1

  Season the beef tenderloin with sea salt and black pepper, then sear in olive oil over high heat until browned on all sides.

• 2

  Remove the beef from the pan, let it cool slightly, and brush the entire surface with Dijon mustard.

• 3

  Finely mince the mushrooms, shallot, and garlic, then sauté in the same pan with thyme until all moisture has evaporated to create a dry duxelles.

• 4

  Lay out a piece of plastic wrap, place the prosciutto slice on top, spread the mushroom duxelles evenly over the prosciutto, 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 firm up.

• 6

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

• 7

  Fold the pastry over the beef, trim any excess, seal the edges with a bit of egg wash, and brush the entire exterior with the remaining beaten egg.

• 8

  Bake at 425°F for 15-20 minutes until the pastry is golden brown and the beef reaches an internal temperature of 125°F for medium-rare.

• 9

  Allow the Wellington to rest for 10 minutes before slicing into thick portions.