6 Serves
98 Mins
Season the beef fillet generously with salt and black pepper.
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AmericanVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
20 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
9 µg / 2.4 µgFolate
0 µg / 400 µgCalcium
21 mg / 1,300 mgIron
11 mg / 18 mgMagnesium
119 mg / 420 mgPhosphorus
1003 mg / 1,250 mgPotassium
1778 mg / 4,700 mgSodium
1000 mg / 2,300 mgZinc
11 mg / 11 mgCopper
1 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
21 µg / 55 µgFiber
3 g / 28 gSugar
1 g / 50 gSaturated Fat
23 g / 20 gCholesterol
287 mg / 300 mgCaffeine
0 mgNet Carbs
24 gAlcohol
0 g
Heat olive oil in a heavy pan over high heat and sear the beef on all sides until browned.
Remove the beef from the pan and brush it with Dijon mustard while still warm.
Prepare the mushroom duxelles by finely chopping mushrooms and sautéing them until all moisture has evaporated.
Lay out the prosciutto, spread the duxelles over it, and wrap the beef tightly in the prosciutto layer.
Encase the wrapped beef in puff pastry, seal the edges, and brush the exterior with beaten egg.
Bake in a preheated oven until the pastry is golden brown and the beef reaches the desired internal temperature.
6
g18
g18
g
Japanese