NUTRITION

SERVINGS

INGREDIENTS

5 oz Beef tenderloin

1 cup Cremini mushrooms

1 slice Prosciutto

0.5 oz Puff pastry

1 tbsp Dijon mustard

0.5 tsp Olive oil

0.5 large Egg yolk

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

1 tsp Fresh thyme

PREPARATION

• 1

  Preheat oven to 400°F and finely mince the mushrooms and garlic.

• 2

  Sauté the mushrooms, garlic, and thyme in a dry pan over medium heat until all moisture has evaporated and the mixture is concentrated.

• 3

  Season the beef with salt and pepper, then sear in olive oil in a hot pan for 1-2 minutes per side until browned.

• 4

  Remove the beef from the pan and immediately brush all sides with Dijon mustard while warm.

• 5

  Lay out a piece of plastic wrap, arrange the prosciutto slices in an overlapping rectangle, and spread the mushroom duxelles evenly over the prosciutto.

• 6

  Place the beef in the center, roll tightly using the plastic wrap to form a log, and chill in the freezer for 10 minutes to set the shape.

• 7

  Remove plastic, wrap the beef log in the puff pastry, seal the seams, brush with egg yolk, and bake for 20-25 minutes until the pastry is golden.