NUTRITION

SERVINGS

INGREDIENTS

4 oz Beef tenderloin

0.5 tsp Olive oil

1 tsp Dijon mustard

1 cup Cremini mushrooms

1 tbsp Shallot

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

2 slices Prosciutto di parma

0.5 oz Puff pastry

1 large Egg

1 tsp Fresh thyme

PREPARATION

• 1

  Season the beef tenderloin with salt and pepper, then sear in a hot pan with olive oil until browned on all sides; remove and immediately brush with Dijon mustard.

• 2

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

• 3

  Lay a sheet of plastic wrap on a clean surface and arrange the prosciutto slices in an overlapping rectangle.

• 4

  Spread the mushroom duxelles evenly over the prosciutto, place the beef at the edge, and roll it tightly into a log using the plastic wrap to assist.

• 5

  Chill the beef log in the refrigerator for 20 minutes to firm up.

• 6

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

• 7

  Fold the pastry over the beef, sealing the edges with a little beaten egg, and place seam-side down on a baking sheet.

• 8

  Brush the entire pastry with the remaining egg wash, score the top lightly with a knife, and bake at 425°F for 20-25 minutes until the crust is golden brown.