NUTRITION

SERVINGS

INGREDIENTS

5 oz Beef tenderloin

1 cup Cremini mushrooms

1 tbsp Shallot

1 clove Garlic

1 tsp Fresh thyme

0.5 tsp Olive oil

0.5 slice Prosciutto

1 tbsp Dijon mustard

0.5 oz Puff pastry

0.5 large Egg

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

• 2

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

• 3

  Sauté the mushroom mixture and thyme in a dry skillet over medium heat for 8-10 minutes until all moisture has evaporated, then set aside to cool completely.

• 4

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

• 5

  Heat olive oil in a heavy skillet over high heat and sear the beef for 1 minute per side to develop a crust, then remove and immediately brush with Dijon mustard.

• 6

  Lay a piece of plastic wrap on a clean surface and place the prosciutto slice on top, followed by an even layer of the cooled mushroom duxelles.

• 7

  Place the beef in the center and use the plastic wrap to roll the prosciutto and mushrooms tightly around the meat, then chill in the freezer for 10 minutes.

• 8

  Roll out the puff pastry on a lightly floured surface, place the chilled beef bundle in the center, and wrap the pastry around it, sealing the edges with a bit of water.

• 9

  Place the Wellington on the baking sheet, brush the pastry with the beaten egg wash, and bake for 20-25 minutes until the pastry is golden brown and the beef reaches your desired doneness.

• 10

  Allow the beef to rest for 5-10 minutes before slicing with a serrated knife.