NUTRITION

SERVINGS

INGREDIENTS

5 oz Beef tenderloin

1 cup Cremini mushrooms

1 tbsp Shallot

1 clove Garlic

1 tsp Fresh thyme

1 slice Prosciutto

0.25 sheet Puff pastry

1 tbsp Dijon mustard

1 large Egg

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Olive oil

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 raw in the middle; remove and brush with Dijon mustard.

• 3

  Finely mince mushrooms, shallot, and garlic, then sauté in the same pan with thyme until all moisture has evaporated and the mixture is a thick paste.

• 4

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

• 5

  Roll the beef tightly in the prosciutto and plastic wrap, then chill in the refrigerator for 15 minutes to set the shape.

• 6

  Roll out the puff pastry sheet, unwrap the beef and place it in the center, then fold the pastry over the beef and seal the edges with a beaten egg.

• 7

  Brush the exterior with more egg wash and bake at 425°F for 15-20 minutes until the pastry is golden brown and the beef reaches your desired doneness.

• 8

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