Description
An original Christmas entree that will impress your guests.
Ingrédients
L'échelle
- 1 kg of beef tenderloin
- 200 g of mushrooms
- 100 g of prosciutto
- 2 tablespoons of Dijon mustard
- 1 sheet of puff pastry
- 1 egg (for egg wash)
- Salt to taste
- Pepper to taste
Instructions
- Preheat your oven to 200°C (400°F).
- Season the beef tenderloin with salt and pepper.
- Sear the beef in a hot pan to brown all sides.
- Chop the mushrooms and sauté them until soft.
- Spread Dijon mustard on the beef after it cools.
- Wrap the beef with prosciutto and mushroom mixture.
- Roll out the puff pastry and wrap it around the beef.
- Brush the pastry with beaten egg.
- Bake for 25-30 minutes until golden brown.
Notes
- Let the beef rest before slicing.
- Serve with a red wine reduction.
- Temps De Préparation: 30 minutes
- Temps De Cuisson: 30 minutes
- Catégorie: Main Course
- Méthode: Baking
- Cuisine: French
La Nutrition
- Taille D'Une Portion: 150 g
- Calories: 350
- Sucre: 2 g
- De Sodium: 600 mg
- La graisse: 20 g
- Graisses Saturées: 8 g
- Les Graisses Insaturées: 10 g
- Les Gras Trans: 0 g
- Les hydrates de carbone: 25 g
- La fibre: 1 g
- La protéine: 25 g
- Le taux de cholestérol: 80 mg
Mots-clés: entree de noel originale, Christmas entree, beef tenderloin