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Ingredients
- 1 pound of beef tenderloin Canola, grape seed, or olive oil
- 4 thin slices of ham or prosciut
- 2 tablespoons of yellow mustard
- 1 pound of mushrooms (we used half cremini, half shiitake)
- 7 ounces of puff pastry
- 2 egg yolks (beaten)
- Fresh herbs (to taste)
- Salt and pepper (to taste)
Directions
- Pre-heat your oven to 415°F.
- Heat up about a tablespoon of oil in a big skillet on medium heat. Sprinkle salt and pepper over the fillet. Sear the fillet in the skillet till it is well browned. Lift the fillet from the skillet and give it some time to cool. Once it has cooled down, lightly brush the fillet on all sides with mustard.
- Slice the mushrooms, and then purée them in a food processor. Heat up a big sauté skillet on high heat. Pour the mushroom purée into the skillet and let it reduce, allowing the moisture to escape from the mushrooms. Once the mushrooms moisture content has cooked away, place the mushrooms to the side to cool down.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 195g | |
| Recipe makes 4 servings | |
| Calories 505 | |
| Calories from Fat 377 | 75% |
| Total Fat 42.49g | 53% |
| Saturated Fat 19.36g | 77% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 377mg | 16% |
| Potassium 397mg | 11% |
| Total Carbs 26.4g | 7% |
| Dietary Fiber 2.1g | 7% |
| Sugars 2.26g | 2% |
| Protein 7.59g | 12% |
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