6 Serves
92 Mins
Sear the seasoned beef tenderloin in a hot pan with olive oil until browned on all sides, then remove and let it cool completely.
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Vitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
5 µg / 2.4 µgFolate
46 µg / 400 µgCalcium
74 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
67 mg / 420 mgPhosphorus
631 mg / 1,250 mgPotassium
968 mg / 4,700 mgSodium
647 mg / 2,300 mgZinc
6 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
56 µg / 55 µgFiber
0 g / 28 gSugar
0 g / 50 gSaturated Fat
13 g / 20 gCholesterol
539 mg / 300 mgCaffeine
0 mgNet Carbs
10 gAlcohol
0 g
Sauté the finely chopped mushrooms and shallots in the same pan until all moisture has evaporated to create a dry duxelles, then set aside to cool.
Roll out the puff pastry on a floured surface, spread the duxelles evenly, place the cooled beef in the center, and wrap tightly, sealing the edges with egg wash.
Brush the exterior of the pastry with egg wash and bake in a preheated oven until the pastry is golden brown and the beef reaches the desired internal temperature.
19
g46
g14
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Chinese
French