NUTRITION

SERVINGS

INGREDIENTS

4 oz Beef tenderloin

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Avocado oil

1 cup Cremini mushrooms

1 tbsp Shallot

1 clove Garlic

1 tsp Fresh thyme

1 slice Prosciutto

0.25 oz Puff pastry

1 large Egg

1 tsp Water

PREPARATION

• 1

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

• 2

  Heat avocado oil in a cast-iron skillet over high heat and sear the beef for 1-2 minutes per side until a brown crust forms, then set aside to cool.

• 3

  Finely mince the mushrooms, shallots, and garlic, then sauté them in the same skillet with fresh thyme until all liquid has evaporated and the mixture is dry.

• 4

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

• 5

  Place the seared beef in the center of the mushrooms and roll the prosciutto and plastic wrap tightly around the beef to form a log, chilling it in the fridge for 15 minutes.

• 6

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

• 7

  Whisk the egg with water to create an egg wash, brush the edges of the pastry, and fold it over the beef, trimming any excess and sealing the seams.

• 8

  Place the Wellington on a parchment-lined tray, brush the top with egg wash, and bake at 425°F for 15-20 minutes until the pastry is golden and crisp.