Ingredients:
For the Filling:
1 pound (450g) beef tenderloin, trimmed
Salt and pepper, to taste
2 tablespoons olive oil
1 tablespoon Dijon mustard
8 slices prosciutto
1 cup mushroom duxelles (finely chopped mushrooms cooked with garlic and herbs)
Puff pastry sheets (store-bought or homemade)
For the Egg Wash:
1 egg
1 tablespoon water
Instructions:
Prepare the Beef:
Preheat your air fryer to 400°F (200°C).
Season the beef tenderloin with salt and pepper.
Heat olive oil in a skillet over medium-high heat. Sear the beef on all sides until browned.
Brush the beef with Dijon mustard and wrap it with prosciutto slices.
Prepare the Mushroom Duxelles:
In the same skillet, add the mushroom duxelles mixture and cook until the mushrooms release their moisture and become golden brown. Set aside to cool.
Assemble the Turnovers:
Roll out the puff pastry on a floured surface. Cut it into squares large enough to wrap around the beef.
Place a spoonful of the mushroom duxelles in the center of each pastry square.
Put the prosciutto-wrapped beef on top of the mushroom mixture.7
Continued on next page (page 2)
ADVERTISEMENT
