NUTRITION

SERVINGS

INGREDIENTS

4 oz beef tenderloin

0.25 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 cup cremini mushrooms

1 medium shallot

1 clove garlic

1 tsp fresh thyme

1 slice prosciutto di parma

0.5 oz puff pastry

0.5 large egg

PREPARATION

• 1

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

• 2

  In the same pan, sauté finely chopped mushrooms, shallots, and garlic with thyme until all moisture has evaporated and the mixture forms a thick paste.

• 3

  Lay a piece of plastic wrap on a flat surface, arrange prosciutto slices in an overlapping rectangle, and spread the mushroom duxelles evenly on top.

• 4

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

• 5

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

• 6

  Fold the pastry over the beef to seal it completely, trimming any excess, and brush the entire surface with the beaten egg wash.

• 7

  Bake at 400°F for 20-25 minutes until the pastry is golden brown and the internal temperature of the beef reaches 125°F for medium-rare.

• 8

  Allow the Wellington to rest for 10 minutes before slicing into thick rounds to ensure the juices redistribute and the pastry stays crisp.