NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Beef tenderloin

4 oz Cremini mushrooms

1 tbsp Shallot

1 tsp Fresh thyme

0.5 tsp Avocado oil

1 tsp Dijon mustard

1 slice Prosciutto

0.5 oz Puff pastry

0.5 large Egg

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp All-purpose flour

PREPARATION

• 1

  Finely mince the cremini mushrooms, shallots, and thyme, then sauté in a dry pan over medium heat until all moisture has evaporated.

• 2

  Season the beef tenderloin with sea salt and black pepper, then sear in a hot pan with avocado oil for 1 minute per side until browned.

• 3

  Remove the beef from the pan and immediately brush all sides with Dijon mustard while it is still warm.

• 4

  Lay out a piece of plastic wrap and place the prosciutto slices on it, slightly overlapping to form a rectangle.

• 5

  Spread the mushroom duxelles evenly over the prosciutto, then place the beef in the center and roll it up tightly using the plastic wrap.

• 6

  Chill the beef roll in the refrigerator for 15 minutes to help it maintain its shape.

• 7

  On a surface lightly dusted with flour, roll out the puff pastry, unwrap the beef, and place it in the center of the pastry.

• 8

  Fold the pastry over the beef, trim any excess dough, and seal the edges using a small amount of beaten egg.

• 9

  Brush the entire exterior of the pastry with the remaining egg wash and bake at 425°F for 18-20 minutes until the crust is crisp and golden.