NUTRITION

SERVINGS

INGREDIENTS

4.5 oz beef tenderloin

1 slice prosciutto

1 cup cremini mushrooms

0.5 tsp olive oil

0.5 oz puff pastry

1 tsp dijon mustard

1 large Egg 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 skillet over high heat and sear the beef for 1 minute per side until browned but rare in the middle; remove and let cool completely.

• 3

  Finely mince the cremini mushrooms and sauté them in the same skillet with fresh thyme until all moisture has evaporated and they form a thick paste.

• 4

  Lay out a piece of plastic wrap, place the prosciutto slices on top, and spread the mushroom duxelles evenly over the prosciutto.

• 5

  Brush the cooled beef with Dijon mustard and place it in the center of the mushroom-covered prosciutto.

• 6

  Use the plastic wrap to tightly roll the prosciutto and mushrooms around the beef, then chill in the refrigerator for 15 minutes to set the shape.

• 7

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

• 8

  Fold the pastry over the beef to seal it completely, trimming any excess, and place seam-side down on a parchment-lined baking sheet.

• 9

  Brush the pastry with a beaten egg wash and bake at 425°F for 15-20 minutes until the pastry is crisp and golden brown.

• 10

  Let the Wellington rest for 5 minutes before slicing into thick, succulent rounds.