Beschreibung
An original Christmas entree that will impress your guests.
Zutaten
Skala
- 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
Anweisungen
- 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.
- Prep Time: 30 minutes
- Kochen Zeit: 30 minutes
- Kategorie: Main Course
- Methode: Baking
- Küche: French
Ernährung
- Portionsgröße: 150 g
- Kalorien: 350
- Zucker: 2 g
- Natrium: 600 mg
- Fett: 20 g
- Gesättigte Fettsäuren: 8 g
- Ungesättigte Fette: 10 g
- Trans Fat: 0 g
- Kohlenhydrate: 25 g
- Faser: 1 g
- Protein: 25 g
- Cholesterin: 80 mg
Keywords: entree de noel originale, Christmas entree, beef tenderloin