NUTRITION

SERVINGS

INGREDIENTS

5 oz Beef tenderloin

0.5 cup Cremini mushrooms

1 tbsp Shallot

0.5 tsp Extra virgin olive oil

1 tsp Dijon mustard

0.5 slice Prosciutto

0.5 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 on all sides.

• 2

  Heat olive oil in a heavy skillet over high heat and sear the beef for 2 minutes per side until a brown crust forms, then remove and let cool.

• 3

  In the same skillet, sauté the finely minced mushrooms, shallots, and thyme until the moisture has completely evaporated and the mixture is dry.

• 4

  Brush the cooled beef tenderloin evenly with the Dijon mustard.

• 5

  Place a piece of plastic wrap on a flat surface, lay down the prosciutto slice, spread the mushroom mixture over it, and place the beef in the center.

• 6

  Roll the prosciutto and mushrooms tightly around the beef using the plastic wrap and refrigerate for 15 minutes to firm up.

• 7

  Unwrap the beef and place it on the puff pastry, wrapping it completely and sealing the seams with a bit of water.

• 8

  Brush the pastry with the beaten egg and bake at 400°F for 20 minutes until the exterior is beautifully crisp and golden.