NUTRITION

SERVINGS

INGREDIENTS

4 oz beef tenderloin

1 cup cremini mushrooms

1 whole shallot

1 clove garlic

1 tsp fresh thyme

1 slice prosciutto

0.5 oz puff pastry

0.5 large egg yolk

0.5 tsp olive oil

1 tsp Dijon mustard

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Season beef with salt and pepper, then sear in olive oil until browned on all sides; let cool and brush with Dijon mustard.

• 2

  Finely mince mushrooms, shallot, and garlic, then sauté with thyme until all moisture evaporates to create a thick duxelles.

• 3

  Lay out plastic wrap, place prosciutto slices slightly overlapping, and spread the mushroom duxelles evenly over the top.

• 4

  Place the beef in the center, roll tightly into a log using the plastic wrap, and chill in the refrigerator for 15 minutes.

• 5

  Unwrap the beef and place it on the puff pastry sheet, rolling it tightly to seal the edges and trimming any excess dough.

• 6

  Brush the pastry with egg yolk, score lightly with a knife, and bake at 400°F until the pastry is golden and beef reaches desired doneness.