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Yvette Lopez: "OMG...probably the most intimidating piece of mea…" Read More
22Ingredients
80Minutes
1040Calories
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Ingredients
US|METRIC
4 SERVINGS
- 3 Tbsp. olive oil
- 2 portobello mushrooms (finely diced, about 4 cups)
- salt
- freshly ground black pepper
- 1 tsp. thyme leaves
- 2 eggs
- 1 cup flour (lightly packed and leveled)
- 1 cup milk
- 1 tsp. chives (chopped)
- 1 tsp. thyme (flowers)
- 1 pinch salt
- nonstick cooking spray
- 1 lb. beef tenderloin (center cut, room temperature)
- salt
- freshly ground black pepper
- 1 Tbsp. grapeseed oil
- 1 Tbsp. Dijon mustard
- 4 slices prosciutto
- 9.6 oz. puff pastry (thawed if frozen)
- gluten
- puff pastry
- 2 egg yolks
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NutritionView More
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1040Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories1040Calories from Fat620 |
| % DAILY VALUE |
| Total Fat69g106% |
| Saturated Fat19g95% |
| Trans Fat |
| Cholesterol300mg100% |
| Sodium990mg41% |
| Potassium820mg23% |
| Protein43g |
| Calories from Fat620 |
| % DAILY VALUE |
| Total Carbohydrate61g20% |
| Dietary Fiber3g12% |
| Sugars6g |
| Vitamin A6% |
| Vitamin C4% |
| Calcium20% |
| Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(3)
Yvette Lopez 3 years ago
OMG...probably the most intimidating piece of meat I've ever cooked! I'm not a huge meat eater. I made this for my husband and daughter. They LOVED it. However, it was a bit too pink for us so after we sliced it, we cooked it a bit longer so it wasn't so pink. I'm sure Chef Ramsay would have yelled at me and called me tons of names. The flavor was great and a definite redo! Next time, I'm going to poke the meat so the flavor will get on the inside and maybe cook a little darker. If you make this, make sure you have time. It says 180 mins, it took me 6 hrs! Enjoy!!!
Ellen Carter 4 years ago
My son and I have been wanting to try this recipe since nobody ever seemed to get it right on Hells Kitchen. We made it and risotto (another recipe that people had trouble with on Hells Kitchen). This is the first time I have worked with a whole tenderloin. I used the thickest part of the tenderloin for this recipe before I realized that I should have used the thinner portion. Beginners mistake. The recipe turned out good in spite of my error. I would definitely make this again. I gave it 4 stars due to the cost and complexity of the dish, not the taste.
Bankhead 4 years ago
This is an excellent, tasty, powerful recipe that really tests your technique, but the results are stunning!