NUTRITION

SERVINGS

INGREDIENTS

5 oz beef tenderloin

1 cup cremini mushrooms

1 tbsp shallot

0.5 tsp fresh thyme

1 slice prosciutto

0.5 oz puff pastry

1 tsp Dijon mustard

0.5 large egg yolk

0 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Heat the olive oil in a skillet over high heat and sear the beef until browned on all sides, then remove from the pan and immediately brush with Dijon mustard.

• 3

  Finely mince the mushrooms and shallot, then sauté them in the same pan with fresh thyme until all moisture has evaporated and the mixture is thick.

• 4

  Lay a piece of plastic wrap on a flat surface, place the prosciutto slice down, and spread the mushroom duxelles evenly over the prosciutto.

• 5

  Place the seared beef in the center and use the plastic wrap to roll the prosciutto and mushrooms tightly around the beef, then chill in the refrigerator for 15 minutes.

• 6

  Roll the puff pastry out into a thin square, unwrap the chilled beef, and place it in the center of the pastry.

• 7

  Fold the pastry over the beef to seal it completely, brush the top with the beaten egg yolk, and bake at 425°F for 15 to 20 minutes until the pastry is golden brown.