NUTRITION

SERVINGS

INGREDIENTS

4 oz beef tenderloin

1 cup cremini mushrooms

1 tbsp shallot

1 clove garlic

0.5 tsp olive oil

0.5 slice prosciutto

1 tsp dijon mustard

0.5 oz puff pastry

1 large egg

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh thyme

PREPARATION

• 1

  Finely mince the mushrooms, shallots, and garlic until they reach a paste-like consistency.

• 2

  Sauté the mushroom mixture in olive oil over medium heat until all moisture has evaporated and the mixture is browned; stir in fresh thyme and cool completely.

• 3

  Season the beef tenderloin with sea salt and black pepper, then sear in a hot pan for 1-2 minutes per side until browned but raw in the center.

• 4

  Brush the seared beef with Dijon mustard while still warm to allow the flavors to penetrate.

• 5

  Lay a piece of plastic wrap on the counter, place the prosciutto slice on top, spread the mushroom duxelles over the prosciutto, and place the beef in the center.

• 6

  Roll the prosciutto and mushrooms tightly around the beef using the plastic wrap and chill in the fridge for 15 minutes to set the shape.

• 7

  Roll out the puff pastry between two sheets of parchment paper, unwrap the chilled beef, and place it in the center of the pastry.

• 8

  Fold the pastry over the beef, sealing the edges with a bit of beaten egg wash, and trim any excess dough for a clean finish.

• 9

  Place the Wellington on a parchment-lined baking sheet, brush the top with the remaining beaten egg, and bake at 400°F for 20-25 minutes until the pastry is golden brown.